Ingredients
Scale
- 12 corn or flour tortillas
- 1 can (15 oz) 100% pure pumpkin puree (not pie filling)
- 1 can (15 oz) red enchilada sauce
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups shredded Mexican blend cheese or Monterey Jack
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, sour cream, and sliced avocado for garnish
Instructions
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic, black beans, corn, cumin, chili powder, and smoked paprika. Cook for another 2 minutes until fragrant. In a separate medium bowl, whisk together the pumpkin puree and the red enchilada sauce until completely smooth. Pour about half a cup of this pumpkin-sauce mixture into the skillet with the beans and onions, stirring to combine. Remove the skillet from the heat.
- Spread about 1/2 cup of the remaining pumpkin-sauce mixture onto the bottom of a 9×13 inch baking dish. To make the tortillas pliable, wrap them in a damp paper towel and microwave for 30 seconds. Take one tortilla, place about 2-3 tablespoons of the bean and pumpkin filling in the center, and sprinkle with a little cheese. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and packed into the dish.
- Pour the remaining pumpkin-sauce mixture evenly over the top of the assembled enchiladas. Use a spoon to spread the sauce so it covers the edges of the tortillas to prevent them from drying out. Sprinkle the remaining shredded cheese generously over the top. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
- Remove the dish from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and makes serving easier. Garnish the hot enchiladas with fresh chopped cilantro, a dollop of sour cream, and slices of creamy avocado. Serve immediately while the cheese is still gooey and the flavors are vibrant.
- Cook Time: 50 minutes