Spicy Black Bean and Pumpkin Enchiladas

Post trick or treat eating or anytime great vegetarian enchilada!

Ingredients:

2 tbsps vegetable oil
3/4 cup onion, diced
2 garlic cloves, minced
3/4 cup sweet red or green pepper, diced
1/2 cup pumpkin purée
1/2 tsp chili powder
1/2 cup cheddar or monterey jack cheese, shredded
2 cups canned black beans, drained (540 ml/19 oz can)
salt and pepper to taste

8 corn tortillas
1 cup cheddar or monterey jack cheese, shredded
Green onion and parsley to garnish

Pumpkin Enchilada Sauce:

1 cup pumpkin purée
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
1 cup plain yogurt
1/2 cup broth (veggie, chicken or turkey)

(See below for my link on how to purée pumpkin)

Sauté onion and pepper in vegetable oil until soft. Remove from heat and add garlic, black beans, 1/2 cup pumpkin purée, spices and 1/2 cup shredded cheese.

Prepare the sauce by simply mixing all the ingredients together, then spread 1/2 cup sauce on the bottom of a 13 X 9" baking dish.  

Spoon about 1/4 cup filling onto each tortilla and roll up. Place seam side down in the dish.

Cover with the remaining sauce ...

top with 1 cup shredded cheese ...

and bake uncovered at 350 F for 20 minutes.

Garnish with sliced green onions and parsley.
Serves 4-6

How to purée pumpkin:
https://hotandcoldrunningmom.blogspot.com/2016/10/pumpkin-puree.html


 Adapted from Robin Glance Nutrition