Spicy Pumpkin-Black Bean Enchiladas

Foodess

Ready in: 70 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6
Vegetarian
Very Popular

Ingredients

  • 1 avocado, thinly sliced, optional
    Produce
  • 4½ cups cooked black beans (from 1½ cups dry beans or 3-15 oz cans)
    Pasta and Rice;Canned and Jarred
  • 2 cups grated cheddar cheese
    Cheese
  • 6 large flour tortillas (I used whole wheat)
    Bakery/Bread;Pasta and Rice;Ethnic Foods
  • 4 cloves garlic, minced
    Produce
  • Minced green onion, serrano pepper or cilantro for sprinkling, optional
    Produce
  • ¼ tsp ground cloves
    Spices and Seasonings
  • 1 tbsp ground cumin
    Spices and Seasonings
  • 1 serrano or jalapeno pepper, minced
    Canned and Jarred;Produce;Ethnic Foods
  • 2 tbsp olive oil
    Oil, Vinegar, Salad Dressing
  • 1 medium onion, chopped
    Produce
  • 3½ cups pumpkin puree (homemade, or two 1 lb/454 g boxes of Pacific brand OR 2 15 oz cans)
    Baking
  • salt
    Spices and Seasonings
  • 1 tsp smoked paprika (or chipotle powder if more heat is preferred)
    Spices and Seasonings
  • 6 tbsp sour cream
    Milk, Eggs, Other Dairy
  • 2 cups chicken or vegetable broth
    Canned and Jarred

Steps

  • Heat oil in a large saucepan over medium heat; add onions and cook until translucent but not browned, about 6 minutes.
  • Add garlic and serrano pepper and cook 2 minutes more.
  • Add cumin, paprika and cloves; cook 1 minute, or until fragrant.Stir in pumpkin puree and broth; increase heat to high until it comes to a boil, then reduce heat; maintain sauce at a simmer as you assemble the enchiladas.Preheat oven to 375 degrees.
  • Spread 1 cup of the sauce in the bottom of a 9"x13"x2" baking dish.
  • Place a tortilla on a flat surface and top with ¾ cup black beans, ¼ cup sauce and 2 tbsp of the grated cheddar.
  • Roll up, tucking in sides, and place in the baking dish. Proceed the same way with remaining tortillas, snuggling them close to one and other in the dish.Top enchiladas with remaining sauce, then dollop 1 tbsp sour cream on each and sprinkle remaining cheddar over top.
  • Bake for about 30 minutes, or until golden brown and bubbly. Top with sliced avocado and sprinkle with minced green onion, serrano or cilantro.

Nutrition

  • Calories: 600.74  cal  (30.04%)
  • Fat: 27.86  g  (42.86%)
  • Saturated Fat: 11.6  g  (72.49%)
  • Carbohydrates: 65.84  g  (21.95%)
  • Sugar: 8.55  g  (9.5%)
  • Cholesterol: 45.79  mg  (15.26%)
  • Sodium: 971.56  mg  (42.24%)
  • Protein: 26.39  g  (52.78%)
  • Vitamin A: 23180.34  IU  (463.61%)
  • Fiber: 19.13  g  (76.51%)
  • Folate: 289.31  µg  (72.33%)
  • Manganese: 1.15  mg  (57.36%)
  • Phosphorus: 529.03  mg  (52.9%)
  • Vitamin K: 48.41  µg  (46.1%)
  • Calcium: 415.81  mg  (41.58%)
  • Magnesium: 159.0  mg  (39.75%)
  • Iron: 7.09  mg  (39.4%)
  • Vitamin B1: 0.56  mg  (37.19%)
  • Potassium: 1098.16  mg  (31.38%)
  • Copper: 0.56  mg  (28.19%)
  • Vitamin B2: 0.42  mg  (24.71%)
  • Zinc: 3.43  mg  (22.85%)
  • Vitamin E: 3.36  mg  (22.38%)
  • Selenium: 15.5  µg  (22.15%)
  • Vitamin B6: 0.38  mg  (18.84%)
  • Vitamin C: 15.42  mg  (18.69%)
  • Vitamin B5: 1.65  mg  (16.49%)
  • Vitamin B3: 3.07  mg  (15.34%)
  • Vitamin B12: 0.35  µg  (5.77%)
  • Vitamin D: 0.27  µg  (1.83%)

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