Description
Black Bean Enchiladas with Pumpkin Sauce are a delightful variation of traditional enchiladas. Instead of using the usual tomato-based enchilada sauce, these enchiladas are smothered in a creamy and slightly spicy pumpkin sauce. The dish features a filling of seasoned black beans, corn, and cheese wrapped in soft tortillas and baked to perfection. The result is a comforting, nutrient-packed meal that combines the best of fall flavors with the traditional richness of enchiladas.
Ingredients
🌯 For the enchiladas:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 (15 oz / 425g) can black beans, drained and rinsed
1 cup (150g) corn kernels (fresh, canned, or frozen)
1 tsp cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1½ cups (170g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
8–10 corn or flour tortillas
🎃 For the pumpkin enchilada sauce:
1 tbsp olive oil
1½ cups (340g) pumpkin purée (not pumpkin pie filling)
1½ cups (360ml) vegetable broth
1 (8 oz / 225g) can tomato sauce
2 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp cinnamon (optional but lovely!)
Salt and black pepper, to taste
Juice of ½ lime (to brighten the flavor)
🌿 Optional garnishes:
Fresh cilantro, chopped
Diced avocado or guacamole
Crumbled queso fresco
Lime wedges
Instructions
Make the pumpkin sauce:
Heat 1 tbsp olive oil in a medium saucepan over medium heat.
Add pumpkin purée, vegetable broth, tomato sauce, and all spices.
Stir and simmer gently for 5–7 minutes until thickened slightly.
Stir in lime juice, taste, and adjust seasoning. Set aside.
Prepare the filling:
In a skillet, heat 1 tbsp olive oil over medium heat.
Add onion and garlic, and sauté until softened (3–4 minutes).
Stir in black beans, corn, cumin, chili powder, and smoked paprika.
Cook for 2–3 minutes more, then remove from heat.
Stir in ½ cup cheese and a few spoonfuls of the pumpkin sauce to bind the filling.
Assemble the enchiladas:
Preheat oven to 375°F (190°C).
Spread about ½ cup of pumpkin sauce on the bottom of a greased 9×13-inch baking dish.
Spoon 2–3 tablespoons of filling into each tortilla, roll up tightly, and place seam side down in the dish.
Pour the remaining pumpkin sauce evenly over the top.
Sprinkle with the rest of the cheese.
Bake:
Cover with foil and bake 20 minutes.
Remove foil and bake an additional 5–10 minutes, until bubbly and golden.
Serve:
Garnish with fresh cilantro, avocado, and lime wedges.
Serve warm and enjoy!
Notes
These black bean enchiladas with creamy pumpkin sauce are a delicious twist on a classic comfort dish! They’re perfect for fall dinners or meatless Mondays. Add a sprinkle of cheese, avocado slices, or fresh cilantro on top before serving for extra flavor and color.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 260
Keywords: Pumpkin Sauce Enchiladas, Black Bean Enchiladas, Fall Enchiladas, Vegetarian Enchiladas, Enchiladas with Pumpkin Sauce