Black Bean Pumpkin Enchiladas

Black Bean Pumpkin Enchiladas

These black bean pumpkin enchiladas are the perfect combination of comfort food and seasonal flavors, featuring a creamy pumpkin sauce and gooey Monterey Jack cheese.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegetarian

Calories: 220

Ingredients Method Notes

Ingredients

Enchilada Filling

8 medium flour tortillas Can substitute with corn tortillas or whole wheat tortillas.
2 cans black beans, drained and rinsed Low sodium or no salt added recommended.
1 cup corn kernels, fresh or frozen
2 cups shredded Monterey Jack cheese, divided Can substitute with cheddar or a Mexican cheese blend.

Pumpkin Enchilada Sauce

1 can pure pumpkin puree Can substitute with butternut squash puree.
1.5 cups chicken or vegetable broth Use vegetable broth for a fully vegetarian dish.
1 tbsp chili powder
1 tsp ground cumin
0.5 tsp garlic powder
0.5 tsp salt Adjust according to taste.

Garnish

to tast Fresh cilantro, chopped For garnish.

Method

Preparation

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium saucepan, whisk together the pumpkin puree, broth, chili powder, cumin, garlic powder, and salt. Simmer gently for about 5 minutes.
In a large bowl, combine the black beans, corn, and 1 cup of shredded cheese. Mix in half a cup of the pumpkin sauce.

Assembly

Spread a thin layer of pumpkin sauce in the bottom of the baking dish.
Divide the bean mixture among the tortillas, roll tightly, and place seam-side down in the dish.
Pour remaining pumpkin sauce over rolled enchiladas and sprinkle with the remaining cheese.

Baking

Bake for 22-25 minutes until cheese is melted and bubbly.
Remove from the oven, garnish with cilantro, and serve warm.

Notes

These enchiladas can be prepared ahead of time and baked when ready. Leftovers reheat well in the microwave or oven.