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.
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.
Illustrative photo
