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Pumpkin and Black Bean Enchiladas
These enchiladas offer a cozy, fall-inspired twist with creamy pumpkin and hearty black beans. They’re perfect for a comforting weeknight meal that won’t break the bank.
Ready in 50 minutes · serves 6 · 400 calories per serving · fusion cuisine.
50
min total
6
servings
400
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 6 piecescorn tortillas
- 1 cuppumpkin puree
- 1 canblack beans
- 1 cupcheese
- 1 cupgreen enchilada sauce
- 1 pieceonion
- 1 teaspooncumin
- 1 tablespoonolive oil
Instructions
- 01
Preheat the oven to 375°F.
- 02
Sauté chopped onion in olive oil until soft.
- 03
In a bowl, mix pumpkin, black beans, cumin, and sautéed onion.
- 04
Fill corn tortillas with the mixture, roll them up, and place in a baking dish.
- 05
Cover with enchilada sauce and cheese, then bake for 20 minutes until bubbly.
