Black bean & pumpkin enchiladas
1/2 onion, chopped
1 poblano pepper, chopped
1 garlic clove, minced
1 15 oz can black beans, rinsed and drained
1 cup pumpkin puree I used organic canned pumpkin
2 tsp chili powder
1 tsp cumin
salt and pepper to taste
8 corn tortillas
1 1/2 cups enchilada sauce
cilantro, pumpkin seeds and jalapenos for garnish optional
Preheat oven to 350 degrees.
Add onion, poblano pepper, garlic and 2 Tbsp of water to a large skillet, Saute over medium heat for 5 minutes, adding more water as necessary to keep it from burning.
Add chili powder, cumin, black beans, pumpkin puree, salt and pepper. Stir to combine. Remove from heat.
In an 8×8 baking dish, pour 1/4-1/2 cup of enchilada sauce to cover the bottom.
To assemble the enchiladas, evenly divide the bean mixture into each of the tortillas. Roll the enchilada and place seam side down in baking dish. Pour remaining enchilada sauce over the rolled enchiladas.
Cover with foil and bake at 350 degrees for 20-25 minutes, or until heated through.
Remove foil and top with cashew cheese. Bake for 5 minutes longer.
Top with pumpkin seeds, cilantro and/or jalapenos and enjoy!
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