Pumpkin Black Bean Enchiladas
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Enchilada Filling
  • 2 tbsp. olive oil
  • 8 oz. mushrooms, chopped
  • ½ yellow onion, finely chopped
  • 1 jalapeno pepper, seeded and diced
  • 1 can black beans, rinsed and drained
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 3 tbsp. finely chopped cilantro
Enchilada Sauce
  • 1 cup pumpkin puree
  • 1 cup tomato sauce
  • 1 tbsp. cumin
  • 1-2 chipotle peppers in adobo sauce
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ cup vegetable broth
  • 8 flour or corn tortillas (taco-sized)
  • 1 cup shredded cheddar or Colby jack cheese
  • Green onions, avocado, sour cream, and/or salsa for topping (optional)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 or 8x12 baking dish with nonstick cooking spray and set aside.
  2. Heat olive oil in a large skillet. Add mushrooms, onion, and jalapeno and cook for a few minutes until tender. Add black beans, salt, pepper, garlic powder, and chili powder. Cook for a few minutes, then add cilantro and stir to combine. Set aside.
  3. In a food processor or high-speed blender, place pumpkin puree, tomato sauce, cumin, chipotle peppers, chili powder, salt, garlic powder, and onion powder. Blend until smooth. Add broth as needed to thin enchilada sauce. Some brands of pumpkin puree are thicker than others so use the broth if you need it!
  4. Divide the mushroom-black bean filling between the tortillas and roll up to seal. Place seam-side down in the prepared pan. Repeat until all tortillas are filled.
  5. Pour enchilada sauce over enchiladas. Top with shredded cheese and bake for 35-30 minutes until bubbling.
  6. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/pumpkin-black-bean-enchiladas/