Spicy sweet Black Bean and Pumpkin Enchiladas make a great meatless meal. They are quick and easy to make for a weeknight dinner that will make everyone happy.
Black Bean and Pumpkin Enchiladas
When I weighed nearly 300 lbs, I loved Mexican food. I mean all Mexican food. Even after losing 125 lbs, I still do!!! Tacos, burritos, tostadas and enchiladas. You name it and I can make it lower in calorie, plant based and yummy (at least I think its yummy).
These Black Bean and Pumpkin Enchiladas are going to amaze you and your family. They are a mix of sweet, spicy and creamy all wrapped up in a corn tortilla.
You will love this Spicy Cashew Cheese Sauce drizzled on top of these enchiladas! And if you have time, try making these Healthy Homemade Corn Tortillas. They are worth it! Plus you can freeze them and always have them on hand.
I bet you’re wondering, “why pumpkin?” Just check out these stats.
Is Pumpkin good for you?
You bet it is! Just look what Healthline.com has to say – Pumpkin contains a variety of nutrients that can improve your heart health. It’s high in potassium, vitamin C and fiber, which have been linked to heart benefits.
Want to know more? Click HERE
Can Pumpkin help you lose weight?
According to Livestrong.com, pumpkin is an ideal vegetable for weight loss. It is low in calories, high in dietary fiber. A 1/2 cup of pumpkin is only 40 calories and contains 8 g of dietary fiber. Dietary fiber is very valuable for dieters for two primary reasons. First, high-fiber foods help to curb your appetite because they slow down overall digestion and remain in your stomach for longer than low-fiber foods. Second, dietary fiber slows the rate at which sugar or glucose is absorbed by your body, which keeps your blood sugar levels stable. If you are on a diet, it is important to keep your blood sugar levels as stable as possible. Increasing your blood sugar levels triggers insulin release and unwanted fat storage.
Want to know more? Click HERE.
Onto the recipe!
Black Bean and Pumpkin Enchiladas
- 1/2 onion, chopped
- 1 poblano pepper, chopped
- 1 garlic clove, minced
- 1 15 oz can black beans, rinsed and drained
- 1 cup pumpkin puree I used organic canned pumpkin
- 2 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 8 corn tortillas https://intentionallyeat.com/healthy-homemade-corn-tortillas/
- cashew cheese https://intentionallyeat.com/spicy-cashew-cheese-sauce/
- 1 1/2 cups enchilada sauce
- cilantro, pumpkin seeds and jalapenos for garnish optional
- Preheat oven to 350 degrees.
- Add onion, poblano pepper, garlic and 2 Tbsp of water to a large skillet, Saute over medium heat for 5 minutes, adding more water as necessary to keep it from burning.
- Add chili powder, cumin, black beans, pumpkin puree, salt and pepper. Stir to combine. Remove from heat.
- In an 8x8 baking dish, pour 1/4-1/2 cup of enchilada sauce to cover the bottom.
- To assemble the enchiladas, evenly divide the bean mixture into each of the tortillas. Roll the enchilada and place seam side down in baking dish. Pour remaining enchilada sauce over the rolled enchiladas.
- Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
- Remove foil and top with cashew cheeze. Bake for 5 minutes longer.
- Top with pumpkin seeds, cilantro and/or jalapenos and enjoy!
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If you love these Black Bean and Pumpkin Enchiladas then you will love this Jackfruit Verde. YUM!
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