pumpkin enchiladas

Incredible black bean chicken pumpkin enchiladas with a sweet and spicy pumpkin enchilada sauce. These savory pumpkin enchiladas are packed with protein and make the best weeknight dinner. The perfect way to use up extra pumpkin this fall!

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

For pumpkin sour cream sauce:

(15 pumpkin puree

(14.5 tomato sauce

low fat sour cream

water chicken broth

garlic, minced

chili powder

cumin

red cayenne pepper (use less

salt and pepper, to taste

For filling:

olive oil

white onion, diced

jalapeño, seeded and minced

garlic cloves,

chicken breast

salt and pepper

corn tortillas (you can also use 6 inch flour tortillas)

shredded Mexican or colby jack cheese

Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth. You can also do this in a large bowl. Taste and season with salt and pepper.

Preheat oven to 350 degrees F. Spray 9x13 baking dish with nonstick cooking spray and add 3/4 cup of pumpkin sauce to the bottom; use a spatula to spread out evenly. Set pan aside.

Place shredded chicken in large bowl and add 3/4 cup of the pumpkin-sour cream sauce to it. Set aside.

Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften.

Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.

Next warm tortillas in microwave for about 20 seconds so they are easier to roll. You can splash a little water on them before microwaving to make them more pliable. Then, place about 1/4 cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 1/4 cup cheese on top.

Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro. Makes 6 servings -- about 2 enchiladas each (12 total).

Smoky and satisfying black bean enchiladas with creamy pumpkin enchilada sauce! Plant-based and (optionally) gluten-free, with just 8 ingredients required!

Pumpkin Black Bean Enchiladas (GF Optional)

5-Minute Pumpkin Enchilada Sauce ((DIVIDED))

½ cups diced red onion

red bell

loosely packed chopped kale

tsp sea salt

black beans, drained and rinsed

enchilada sauce ((from above))

(~8-inch) tortillas of choice

avocado ((or avocado crema))

chopped cilantro

Preheat the oven to 350 degrees F (176 C).

SAUCE: Prepare the sauce following this recipe. You’ll need ~1 batch or 4 ½ cups (1070 ml) sauce total for the enchiladas.

FILLING: Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften. Add the bell pepper, kale, and salt and cook, stirring frequently, until the kale is wilted and no longer bright green — about 4-5 minutes.

Add the drained and rinsed black beans, 3 cups (710 ml) enchilada sauce, and 1/4 cup (60 ml) water (adjust amounts if altering default number of servings). Stir and bring to a simmer. Once simmering, reduce heat slightly, cover, and cook for 8-10 minutes, stirring occasionally, to allow the black beans to soak up the flavors of the sauce.

ENCHILADAS: To make your tortillas more pliable and less prone to cracking (skip this step if using flour tortillas), place them in a single layer directly on the oven rack for about 30-60 seconds to heat through, then wrap in a clean dish towel to keep them warm. Alternatively, you can wrap them in a damp towel and microwave for 30 seconds.

Pour ~1/2 cup (120 ml) of enchilada sauce into the bottom of a 9×13-inch (or similar size) baking dish. Spread to coat the bottom of the dish.

Take one tortilla and lay it down in the dish. Place a generous amount of filling (~1/2 cup) on one end, then roll it up and tuck the enchilada against the side of the baking dish, seam side down. Repeat with remaining tortillas and filling. If there’s any leftover filling, you can either add it to the casserole dish or serve it in quesadillas or bowls.

Pour the remaining sauce (~1 cup or 240 ml) over the top of the enchiladas and use a spoon to distribute the sauce into the cracks. Bake for 15-20 minutes, or until warmed through and a little crackly on top.

Served topped with sliced avocado and chopped cilantro (optional).

Leftover enchiladas will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

For freezing, we like to prepare the enchiladas up to the point of baking, then freeze unbaked (preferably in single-serving portions). When ready to cook, let thaw at room temperature for 20-30 minutes, then reheat as instructed above.

Amazing. I absolutely loved this and will be making again for Christmas Eve. The avo crema was a perfect addition too. I used flour tortillas for the enchiladas and had leftover filling so a few days later I rolled that into corn tortillas for little baked taquitos with avo crema dipping sauce.

I loved it, the family loved it, and there is no leftovers. This was an absolute win and it's now on the monthly rotation. What was a bit shocking is I don't tend to love black beans, but in this I found it to be addictive in the pumpkin sauce. The crema sauce was worth the extra time as well. Not much else to say, this is a must make recipe.

I remembered this recipe from last year and was excited to try it again. It’s so beautiful to make. The purple onions, red pepper, bright green kale, orange sauce all together make it encouraging to assemble. Then it tastes amazing too! My husband begrudgingly eats my vegan recipes and this one always comes with an, Oh! This is good!  I’ll make it year after year.

Can I swap the kale for spinach also. I have a really bad nut allergy what can I swap the nut in the sauce for?

A most versatile, simple, and delicious recipe! 
I swapped spinach for the kale and added one steamed diced sweet potato to the filling. My corn tortillas were quite small so I made a layered enchilada lasagna of sorts instead of wrapping them - sauce, tortillas, filling, more sauce, repeated twice. It turned out amazing! My husband and I both loved it. Thank you!

These were such a hit in my house!  I made them just as the recipe was written, minus the cilantro. One of my kids has made them at their house a number of times since.  It's a keeper.  Spicy and satisfying.

I’m not vegetarian or vegan, just trying to eat less meat and more healthy BUT DANG, these were absolutely amazing!!! Didn’t even miss not having any cheese. The flavor was perfect and my carnivore hubby agreed that they were delicious!

https://www.youtube.com/watch?v=jHlunJEwuA8

Smoky and satisfying black bean enchiladas with creamy pumpkin enchilada sauce! Plant-based and (optionally) gluten-free, with just 8 ingredients required!

Full Recipe: https://minimalistbaker.com/pumpkin-black-bean-enchiladas-gf-optional/

It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called "El Cocinero mexicano."

Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce. The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce!
 
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Pumpkin Black Bean Enchiladas (GF Optional) | Minimalist Baker Recipes

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