Spicy Pumpkin Black Bean Enchiladas
Cheesy vegetarian enchiladas smothered in a smoky pumpkin sauce with black beans, sour cream, and melty cheese.
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 serrano or jalapeno pepper minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika or chipotle powder for more heat
- ¼ tsp ground cloves
- 3½ cups pumpkin puree
- 2 cups vegetable or chicken broth
- Salt to taste
- 6 large flour tortillas
- 4½ cups cooked black beans
- 2 cups grated cheddar cheese
- 6 tbsp sour cream
- 1 avocado thinly sliced (optional)
- Minced green onion serrano pepper or cilantro for garnish (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion, garlic, and chile; cook until soft.
- Stir in cumin, paprika, and cloves. Cook 1 minute. Add pumpkin puree and broth. Season with salt. Simmer for 10 minutes.
- Spread a little sauce in the bottom of a baking dish.
- Fill each tortilla with black beans and a bit of cheese. Roll up and place seam-side down in the dish.
- Pour remaining sauce over top. Dollop with sour cream and sprinkle with remaining cheese.
- Bake at 375ºF for 20–25 minutes, until bubbling and golden on top.
- Top with avocado slices, green onion, extra chile or cilantro if using.
Notes
Use canned or homemade pumpkin—both work well.
Chipotle powder gives extra smoky heat if you want to dial it up.
Whole wheat or corn tortillas can be used instead of white flour ones.
Leftovers keep well in the fridge for up to 4 days and reheat beautifully.
Chipotle powder gives extra smoky heat if you want to dial it up.
Whole wheat or corn tortillas can be used instead of white flour ones.
Leftovers keep well in the fridge for up to 4 days and reheat beautifully.