Pumpkin week continues with another delicious recipe! If you missed the first recipe, check out this delicious pumpkin sage sausage pasta here. I’m back today with another savory pumpkin dish. The filling for these enchiladas is vegetarian, consisting of black beans and mushrooms but perfectly spiced and seasoned so you don’t even miss the meat in them. This enchilada sauce is something special though. Canned pumpkin adds a great creaminess to this pasta sauce while packing in extra vitamins. It’s mixed with tomato sauce and just a little bit spicy with chipotle peppers in adobo sauce. Really, these pumpkin black bean enchiladas are a recipe you’ll want to make again and again.
Of course, like all good enchiladas, these are topped with delicious cheese and a little bit of green onion. I served them with homemade salsa, sour cream, and sliced avocado. Mix and match your favorite enchilada toppings for a cozy fall meal. I love having a vegetarian enchilada recipe since we eat meatless a few nights a week. Even without meat, these pumpkin black bean enchiladas are filling, delicous, and super satisfying.
Enchiladas are a great make-ahead dish and even freeze well if you wrap them really tightly and leave the cheese off of them until baking. Dairy can sometimes give you mixed results after being in the freezer so it’s best to leave it off until baking. I love a good freezer meal, so when I make these enchiladas I make a double batch. One to enjoy now, and one to enjoy on a night when I’m not feeling like making dinner or we’re extra busy.
Check back on Friday for my last pumpkin week recipe!
- 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
- 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)
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 or 8x12 baking dish with nonstick cooking spray and set aside.
- 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.
- 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!
- 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.
- Pour enchilada sauce over enchiladas. Top with shredded cheese and bake for 35-30 minutes until bubbling.
- Enjoy!
Like what you see? Pin it here!
[…] this instant pot Spanish rice is the perfect easy side dish. It’s great to serve alongside enchiladas, perfect for Taco Tuesday, and really amazing tucked into a burrito. Honestly, this Spanish rice […]