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Amazing 40-Minute Pumpkin and Black Bean Enchiladas

Pumpkin and Black Bean Enchiladas
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Make these comforting Pumpkin and Black Bean Enchiladas for a satisfying vegetarian meal. They are packed with flavor and perfect for a cozy night in, bringing a little bit of that Sunday joy into your week.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup pumpkin puree (not pie filling)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 corn tortillas
  • 1 cup shredded Monterey Jack cheese (or cheddar blend)
  • 1/2 cup enchilada sauce (red or green)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Stir in the black beans, pumpkin puree, chili powder, cumin, salt, and pepper. Cook for 3-5 minutes, stirring until heated through. This is your filling.
  5. Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
  6. Spoon about 2 tablespoons of the filling down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
  7. Pour the enchilada sauce evenly over the rolled tortillas.
  8. Sprinkle the shredded cheese over the top.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  10. Let stand for 5 minutes before serving.

Notes

  • If you want to make this recipe vegan, substitute the dairy cheese with your favorite vegan shredded cheese blend.
  • For extra depth of flavor, add a dash of smoked paprika to the filling mixture.
  • You can use homemade pumpkin puree, but make sure it is thick and not watery.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-and-black-bean-enchiladas-recipe/