image of Black Bean and Pumpkin Enchiladas by Intentionally Eat with Cindy Newland on a green plate with a gold fork
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Black Bean and Pumpkin Enchiladas

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. 

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 237kcal
Author Intentionally Eat with Cindy Newland

Ingredients

  • 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

Instructions

  • 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!

Notes

36 g carbs; 7 g fat; 10 g protein; 10 g fiber