Name: Pumpkin Black Bean Enchiladas: 8 Comforting Reasons to Enjoy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 batch 5-Minute Pumpkin Enchilada Sauce (divided, approx. 4 ½ cups or 1070 ml total); 2 Tbsp olive or avocado oil (or water for oil-free); 1 ½ cups diced red onion (from 1/2 medium onion, ~180 g); 1 large red bell pepper, diced (~1 ½ cups or 210 g); 2 cups loosely packed chopped kale; 1/2 tsp sea salt; 2 (15-oz.) cans black beans, drained and rinsed (or ~3 cups homemade black beans); 3 cups enchilada sauce (from above); 8 (~8-inch) tortillas of choice (flour or corn; recommended gluten-free Siete flour tortillas); 1 ½ cups enchilada sauce (from above); Sliced avocado or avocado crema; Freshly chopped cilantro

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Pumpkin Black Bean Enchiladas offer a delightful twist on a classic dish, combining a quick homemade pumpkin enchilada sauce with a hearty filling of black beans and fresh vegetables. This recipe not only satisfies your cravings but also provides a nutritious plant-based dinner option. With warm tortillas cradling a flavorful mixture, these enchiladas are baked to perfection, making it a comforting meal for any occasion. Let’s dive into this easy and delicious recipe!

Why You’ll Love This Pumpkin Black Bean Enchiladas

There are countless reasons to fall in love with these enchiladas. First, they are a fantastic source of plant-based protein thanks to the black beans, making them a healthy choice for dinner. Second, the pumpkin puree adds a unique and creamy texture, enhancing the overall flavor without being overwhelming. Third, they are gluten-free if you choose corn tortillas, making them accessible for those with dietary restrictions. Fourth, they are quick to prepare, ideal for busy weeknights. Fifth, you can easily customize them with various vegetables or spices, ensuring everyone at the table is satisfied. Finally, they are perfect for meal prep, allowing you to enjoy delicious leftovers throughout the week. If you’re seeking a new favorite, look no further than these vegetarian pumpkin enchiladas!

Ingredients for Pumpkin Black Bean Enchiladas

Gather these items:

1 batch 5-Minute Pumpkin Enchilada Sauce (divided, approx. 4 ½ cups or 1070 ml total)
2 Tbsp olive or avocado oil (or water for oil-free)
1 ½ cups diced red onion (from 1/2 medium onion, ~180 g)
1 large red bell pepper, diced (~1 ½ cups or 210 g)
2 cups loosely packed chopped kale
1/2 tsp sea salt
2 (15-oz.) cans black beans, drained and rinsed (or ~3 cups homemade black beans)
3 cups enchilada sauce (from above)
8 (~8-inch) tortillas of choice (flour or corn; recommended gluten-free Siete flour tortillas)
1 ½ cups enchilada sauce (from above)
Sliced avocado or avocado crema
Freshly chopped cilantro

How to Make Pumpkin Black Bean Enchiladas Step-by-Step

Step 1: Preheat your oven to 350 degrees F (176 C) to get it ready for baking the enchiladas.
Step 2: Make the 5-Minute Pumpkin Enchilada Sauce according to the recipe, ensuring you have about 4 ½ cups (1070 ml) total for the enchiladas.
Step 3: Heat the olive or avocado oil in a large skillet over medium heat. Add the diced red onion and cook for 2-3 minutes until it begins to soften. Stir in the diced red bell pepper, chopped kale, and sea salt. Cook for 4-5 minutes, stirring frequently, until the kale wilts and loses its bright green color.
Step 4: Stir in the drained and rinsed black beans, 3 cups (710 ml) of the prepared enchilada sauce, and 1/4 cup (60 ml) water. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 8-10 minutes, stirring occasionally.
Step 5: To prevent cracking (especially for corn tortillas), warm the tortillas by placing them directly on the oven rack for 30-60 seconds, then wrap in a clean dish towel to keep warm. Alternatively, wrap in a damp towel and microwave for 30 seconds. Skip this step if using flour tortillas.
Step 6: Pour about 1/2 cup (120 ml) of enchilada sauce into a 9×13-inch baking dish and spread it evenly to coat the bottom.
Step 7: Lay one tortilla in the dish, add approximately 1/2 cup of filling on one end, then roll it up tightly and place it seam side down against the side of the baking dish. Repeat this process with all tortillas and filling. Any leftover filling can be saved for other dishes.
Step 8: Pour the remaining 1 cup (240 ml) of enchilada sauce over the rolled enchiladas, spreading it into gaps with a spoon. Bake uncovered for 15-20 minutes until heated through and the top is slightly crackly.
Step 9: Optionally top with sliced avocado or avocado crema and freshly chopped cilantro for added freshness and creaminess.
Step 10: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat in the microwave or in a 350-degree F oven for 15-20 minutes until warm.
Step 11: For best results, freeze the enchiladas before baking in single-serving portions. Thaw at room temperature for 20-30 minutes before reheating as instructed.

Pro Tips for the Perfect Pumpkin Black Bean Enchiladas

Keep these in mind:

This recipe is gluten-free if you use corn tortillas.
Feel free to add other vegetables to the filling as desired.
Adjust the spice level by adding chili powder or jalapeños if you prefer heat.
For a cheesy variation, consider adding cheese on top before baking for a richer flavor.
These enchiladas also work well as pumpkin black bean wraps if you prefer a lighter version.

Best Ways to Serve Pumpkin Black Bean Enchiladas

When serving these enchiladas, consider pairing them with a fresh salad or some Mexican rice for a complete meal. They also go wonderfully with avocado crema, which enhances the creamy texture and adds a delightful touch. You can even serve these as pumpkin and black bean tacos by using smaller tortillas!

How to Store and Reheat Pumpkin Black Bean Enchiladas

To store your enchiladas, place them in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to one month. To reheat, simply place them in the microwave or in a preheated 350-degree F oven for 15-20 minutes until warm. This makes them perfect for meal prep!

Frequently Asked Questions About Pumpkin Black Bean Enchiladas

What is a pumpkin black bean enchilada?

A pumpkin black bean enchilada is a delicious Mexican dish that features tortillas filled with a savory mixture of black beans, pumpkin puree, and spices, all topped with a flavorful enchilada sauce.

Can I make pumpkin black bean enchiladas ahead of time?

Yes, you can prepare the filling and sauce in advance. Simply assemble the enchiladas and refrigerate or freeze them before baking for a quick weeknight meal.

How do I avoid common mistakes with pumpkin black bean enchiladas?

To avoid common mistakes, ensure your tortillas are warmed properly to prevent cracking, and use the right amount of sauce to keep the enchiladas moist without being soggy.

Variations of Pumpkin Black Bean Enchiladas You Can Try

Feel free to experiment with these variations:

Add cooked quinoa or rice for a heartier filling.
Incorporate different vegetables like zucchini or corn for added texture and flavor.
For a spicy kick, add jalapeños or chipotle peppers to the filling.
For a creamy texture, mix in some vegan cheese or sour cream.