Description
These pumpkin enchiladas are filled with roasted pumpkin and black beans, topped with a creamy avocado sauce. They are a hearty, flavorful vegetarian meal.
Ingredients
Scale
- 2 cups roasted pumpkin, cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup shredded cheese (optional)
- For the avocado crema: 1 ripe avocado
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1/4 cup water
- Salt to taste
Instructions
- Preheat oven to 375°F.
- In a bowl, mix roasted pumpkin, black beans, onion, garlic, cumin, chili powder, salt, and pepper.
- Warm tortillas in a dry skillet or microwave until pliable.
- Spoon filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.
- Pour enchilada sauce over top. Sprinkle with cheese if using.
- Bake for 20 minutes, until bubbly.
- While enchiladas bake, blend avocado, sour cream, lime juice, water, and salt until smooth.
- Serve enchiladas with avocado crema drizzled on top.
Notes
- You can use canned pumpkin puree instead of roasted pumpkin for a smoother texture.
- For a vegan version, omit cheese and use dairy-free sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg