Black Bean-Pumpkin Enchiladas
2016-06-04 11:32:28
Serves 6
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cloves
- 2 15 oz. cans pumpkin puree
- 2 cups chicken broth, or vegetable
- 8 large whole wheat flour tortillas
- 3 15 oz. cans black beans
- 2 cups sharp cheddar cheese, grated
- 6 tablespoons sour cream
- 1 avocado, thinly sliced
- fresh cilantro, chopped
Instructions
- Preheat the oven to 375 degrees and spray a 9X13 baking pan with pam. In a large pan, heat the oil over medium heat. Add the onions and cook until browned, 7 minutes. Add the garlic, jalapeño and cook, 2 minutes. Add the cumin, paprika and cloves and cook, 1 minute. Stir in the pumpkin and bring to a boil. Reduce to a simmer. Spread 1 cup of the sauce on the bottom of the pan. To the center of each tortilla, add 1/2 cup sauce, 1/2 cup black beans and around 2 tablespoons grated cheddar cheese. Roll up the tortillas and place close to each other in the baking pan. Top with remaining pumpkin sauce, cheddar and dollops of sour cream. Bake for 30 minutes or until bubbling and golden brown. Serve on plates and top with slices of avocado, sprinkling of cilantro and more sour cream if you wish.
Adapted from Foodess
Adapted from Foodess
SALT & PREPPY https://www.saltandpreppy.com/
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