Get ready to transform your dinner routine with the most unexpected culinary mashup that will make your taste buds dance! These Pumpkin Black Bean Enchiladas are about to become your new obsession - a perfect blend of Mexican-inspired comfort food and autumn's favorite vegetable. Imagine diving into a dish that's creamy, spicy, and surprisingly healthy, all while delivering a flavor explosion that'll have your family begging for seconds. Whether you're a seasoned cook or a kitchen newbie, this recipe is your ticket to a meal that's both impressive and incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups pumpkin puree
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (optional for GF)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas are baked evenly and thoroughly.
- In a large mixing bowl, combine the pumpkin puree, drained and rinsed black beans, cumin, and chili powder. Stir well until all the ingredients are fully incorporated. This mixture will serve as the filling for your enchiladas.
- In a separate small saucepan, warm the enchilada sauce over medium heat until it is heated through. This will enhance the flavors and make it easier to pour over the enchiladas later.
- Take one corn tortilla and place a generous scoop of the pumpkin and black bean mixture in the center. If desired, sprinkle a small amount of shredded cheese on top of the filling for added flavor.
- Carefully roll the tortilla around the filling, tucking in the sides as you go to create a secure wrap. Place the rolled enchilada seam-side down in a greased 9x13 inch baking dish.
- Repeat the filling and rolling process with the remaining tortillas and filling mixture, placing each enchilada in the baking dish until all are filled and arranged snugly together.
- Once all the enchiladas are in the baking dish, pour the warmed enchilada sauce evenly over the top, ensuring that each enchilada is well-coated.
- If you are using shredded cheese, sprinkle it generously over the enchiladas at this point.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, allowing the flavors to meld and the enchiladas to heat through.
- After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes. This will make them easier to serve.
- Garnish with fresh cilantro before serving for a burst of color and flavor. Enjoy your delicious Pumpkin Black Bean Enchiladas!
Tips
- For the most authentic flavor, use fresh corn tortillas that are slightly warm, as they'll be more pliable and less likely to crack when rolling.
- If you want to make this dish extra special, consider roasting your own pumpkin puree instead of using canned - it adds an incredible depth of flavor.
- Make this recipe gluten-free by ensuring your enchilada sauce is GF-certified and using dairy-free cheese if needed.
- To prevent your enchiladas from becoming soggy, pat your black beans dry after rinsing and make sure your pumpkin mixture isn't too watery.
- For added texture, consider briefly toasting your corn tortillas in a dry skillet before filling and rolling them.
- If you like extra heat, add some diced jalapeños to your filling or sprinkle some red pepper flakes on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
