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:
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 (15 oz / 425g) can black beans, drained and rinsed
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1 cup (150g) corn kernels (fresh, canned, or frozen)
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1 tsp cumin
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1 tsp chili powder
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½ tsp smoked paprika
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Salt and pepper, to taste
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1½ cups (170g) shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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8–10 corn or flour tortillas
🎃 For the pumpkin enchilada sauce:
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1 tbsp olive oil
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1½ cups (340g) pumpkin purée (not pumpkin pie filling)
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1½ cups (360ml) vegetable broth
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1 (8 oz / 225g) can tomato sauce
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2 tsp chili powder
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1 tsp cumin
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½ tsp smoked paprika
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¼ tsp cinnamon (optional but lovely!)
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Salt and black pepper, to taste
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Juice of ½ lime (to brighten the flavor)
🌿 Optional garnishes:
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Fresh cilantro, chopped
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Diced avocado or guacamole
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Crumbled queso fresco
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Lime wedges
Instructions
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Make the pumpkin sauce:
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Heat 1 tbsp olive oil in a medium saucepan over medium heat.
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Add pumpkin purée, vegetable broth, tomato sauce, and all spices.
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Stir and simmer gently for 5–7 minutes until thickened slightly.
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Stir in lime juice, taste, and adjust seasoning. Set aside.
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Prepare the filling:
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In a skillet, heat 1 tbsp olive oil over medium heat.
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Add onion and garlic, and sauté until softened (3–4 minutes).
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Stir in black beans, corn, cumin, chili powder, and smoked paprika.
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Cook for 2–3 minutes more, then remove from heat.
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Stir in ½ cup cheese and a few spoonfuls of the pumpkin sauce to bind the filling.
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Assemble the enchiladas:
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Preheat oven to 375°F (190°C).
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Spread about ½ cup of pumpkin sauce on the bottom of a greased 9×13-inch baking dish.
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Spoon 2–3 tablespoons of filling into each tortilla, roll up tightly, and place seam side down in the dish.
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Pour the remaining pumpkin sauce evenly over the top.
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Sprinkle with the rest of the cheese.
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Bake:
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Cover with foil and bake 20 minutes.
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Remove foil and bake an additional 5–10 minutes, until bubbly and golden.
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Serve:
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Garnish with fresh cilantro, avocado, and lime wedges.
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Serve warm and enjoy!
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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