Description
Pumpkin and Black Bean Enchiladas are a delightful vegetarian dish that combines the sweet, creamy texture of roasted pumpkin with hearty black beans, all wrapped in warm corn tortillas. Topped with zesty salsa verde and melted cheese, these enchiladas are perfect for cozy dinners or festive gatherings. Each bite delivers a blend of flavors that are both satisfying and nutritious, making them an instant favorite for any occasion.
Ingredients
Scale
- 2 cups roasted pumpkin (or canned pumpkin puree)
- 1 can (15 oz) black beans, rinsed and drained
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa verde
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- In a bowl, mix roasted pumpkin, black beans, cumin, chili powder, salt, and pepper until well combined.
- Fill each tortilla with about two tablespoons of the filling, roll tightly, and place seam-side down in the baking dish.
- Pour salsa verde over the enchiladas and top with shredded cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool slightly before serving; garnish with fresh cilantro if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (300g)
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg