Get ready to tantalize your taste buds with a dish that’s bursting with flavor and warmth! These Spicy Pumpkin Black Bean Enchiladas are not just a feast for your palate; they’re a vibrant celebration of Mexican cuisine that will leave your guests asking for seconds. Imagine the creamy texture of roasted pumpkin perfectly blended with hearty black beans, all wrapped in soft tortillas and smothered in zesty enchilada sauce. Whether you're looking for a cozy weeknight dinner or a show-stopping dish for your next gathering, this recipe is sure to impress. Dive into our guide to discover how to create this mouthwatering masterpiece that’s as nutritious as it is delicious!
Ingredients
- 1 small pumpkin, cooked and mashed
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 8-10 corn tortillas
- 1 cup enchilada sauce
- Shredded cheese, for serving
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or oil.
- If using a whole pumpkin, cut it in half, remove seeds, and roast face-down on a baking sheet at 400°F for 45 minutes until tender. Scoop out the flesh and mash thoroughly. Allow to cool slightly.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic, cumin, chili powder, and cayenne pepper. Cook for another minute until fragrant, stirring constantly to prevent burning.
- Add drained black beans and mashed pumpkin to the skillet. Mix well and season with salt and pepper to taste. Cook for 5 minutes, allowing flavors to meld.
- Warm corn tortillas briefly in the microwave or on a griddle to make them pliable. This prevents cracking when rolling.
- Spoon the pumpkin-bean mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas, ensuring complete coverage.
- Sprinkle shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving. Garnish with additional optional toppings like chopped cilantro, sour cream, or sliced jalapeños.
Tips
- Pumpkin Preparation: If you're using a whole pumpkin, opt for smaller varieties like sugar pumpkins for the best flavor. Roasting the pumpkin not only enhances its sweetness but also brings out a rich, caramelized taste that complements the spices beautifully.
- Tortilla Trick: To prevent your corn tortillas from cracking when rolling, warm them up in the microwave for about 30 seconds or lightly grill them on a skillet. This makes them pliable and easier to work with.
- Spice Level: Adjust the heat to your liking! If you prefer a milder dish, reduce the cayenne pepper, or if you're a spice lover, feel free to add more chili powder or even diced jalapeños to the filling.
- Cheese Choices: For a unique twist, try using a mix of cheeses like Monterey Jack, cheddar, or even a sprinkle of feta for a tangy kick.
- Garnish Galore: Don’t forget to dress up your enchiladas with fresh toppings! Chopped cilantro, a dollop of sour cream, or a drizzle of avocado sauce can elevate the dish and add extra freshness.
- Make Ahead: These enchiladas can be assembled a day in advance. Just cover them tightly with foil and refrigerate until you’re ready to bake. This makes them a perfect option for meal prep or entertaining!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
