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Pumpkin Black Bean Enchiladas

These Pumpkin Black Bean Enchiladas are cozy, flavorful, and easy to make! Creamy pumpkin and hearty black beans wrapped in corn tortillas and smothered in enchilada sauce.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Easy, Plant-based, Vegetarian
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 can black beans rinsed and drained
  • 1 cup pumpkin puree plain canned
  • 1 cup shredded cheese cheddar or Mexican blend, divided
  • 8 pieces corn tortillas
  • 1 cup enchilada sauce divided
  • fresh cilantro leaves for garnish

Instructions

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic, ground cumin, and chili powder, cooking for an additional 1-2 minutes until fragrant.
  • In a mixing bowl, combine the rinsed and drained black beans, pumpkin puree, sautéed onion and garlic mixture, and half of the shredded cheese. Mix well to create a creamy and flavorful filling.
  • To prevent cracking, warm each corn tortilla in a dry skillet or microwave for about 20 seconds until pliable. This makes rolling the enchiladas easier.
  • Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish. Spoon a generous amount of the pumpkin and black bean filling onto each tortilla, then roll it up tightly and place seam-side down in the dish. Repeat with all tortillas.
  • Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top for a melty, golden finish.
  • Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly browned.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro leaves before serving.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Baking Dish
  • Spatula or Spoon
  • Aluminum Foil

Notes

  • Use canned black beans rinsed well to reduce sodium and improve texture.
  • Warm tortillas before rolling to prevent cracking and make assembly easier.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
  • To make vegan, omit cheese or use a plant-based cheese alternative.
  • Try adding roasted butternut squash or swapping black beans for pinto beans for variation.