Chipotle Pumpkin Black Bean Enchiladas
 
Prep time
Cook time
Total time
 
Looking for a fun way to spice up pumpkin this fall? Check out these chipotle pumpkin black bean enchiladas! Spicy chipotles plus sweet pumpkin equals yum!
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 2-4 Servings
Ingredients
  • 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
Sauce
  • 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
Instructions
  1. Preheat oven to 425 F.
  2. Saute the onion in olive until translucent. Turn off heat and mix in black beans, pumpkin, cream cheese (if using), chipotle, and salt.
  3. 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.
  4. 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.
  5. Top enchiladas with remaining sauce, and the shredded cheese.
  6. Bake in the preheated oven for 20 minutes, or until the cheese is starting to brown.
  7. Let cool 5 minutes before serving.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/chipotle-pumpkin-black-bean-enchiladas/