This months recipe redux theme was Fresh from the Pumpkin Patch! Pumpkin is a great fall ingredient that has many uses, beyond pumpkin pie! Because pumpkin is a little bit sweet, it pairs well with spices. I made these chipotle pumpkin black bean enchiladas to balance that sweet, with some heat!
I made this recipe with canned pumpkin puree. The puree is so easy to keep on hand and add to meals, but cubed roasted pumpkin would also be delicious!
This is my first time making a homemade sauce for my enchiladas! Honestly, it was so simple, and very flavorful! I will definitely be making more homemade sauces in the future.
I made my sauce out of ingredients that I had on hand. There are numerous different ways that you could make this sauce, and have a great result. Check out the recipe variations below to see some of my suggestions.
Variations to the Chipotle Pumpkin Black Bean Enchiladas recipe:
- For the enchilada sauce, when tomatoes are out of season, try using canned tomato sauce in place of fresh tomatoes. Reduce the veggie broth, and add only as necessary to make a moderately thick sauce.
- The pumpkin in this recipe can be replaced with another kind of squash. Try butternut, or acorn squash, or even sweet potato!
- I often add a little cheese to the center of enchiladas, and cream cheese is my favorite because it lends a creamy flavor. The pumpkin puree also lends a creamy texture, therefore the cream cheese is optional in this recipe.
- 1 cup diced sweet onion
- Splash olive oil
- 1½ cups cooked black beans (15 oz can, rinsed and drained)
- ½ cup pumpkin puree
- 2 TBS cream cheese (optional)
- 1 chipotle pepper (canned in adobo sauce), minced
- ½ tsp salt
- 4 medium tortillas (8-9 inch)
- ½ cup shredded cheese, such as cheddar
- ¾ cup diced fresh tomato (1 medium tomato)
- 1 TBS tomato paste
- ¼ cup vegetable broth
- 1 chipotle pepper (canned in adobo sauce)
- 1 garlic clove
- Preheat oven to 425 F.
- Saute the onion in olive until translucent. Turn off heat and mix in black beans, pumpkin, cream cheese (if using), chipotle, and salt.
- To make the sauce, combine tomato, tomato paste, broth, chipotle, and garlic in a blender. Blend until smooth. Spread ¼ cup of the sauce into a 9x9 inch glass pan.
- Divide the black bean mixture into 4 portions. Spoon each portion into the center of a tortilla. Roll closed, and place seam side down in the 9x9 pan.
- Top enchiladas with remaining sauce, and the shredded cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is starting to brown.
- Let cool 5 minutes before serving.
