cilantro, pumpkin seeds and jalapenos for garnishoptional
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!