Pumpkin and Black Bean Enchiladas

It's pumpkin season and who doesn't like enchiladas?! It's also a very easy recipes as I have used a lot of canned goods and organic frozen foods, which always saves a little $$.

You can choose to not make the CREAM SAUCE, but good heavens, it's so decadent, (and simple!!), let your family think you've been working all day on this beauty.

Ingredients

Setup

FILLING

  • 1 1/2 cup (14-oz can) low sodium black beans
  • 1 1/2 cups chopped frozen spinach
  • 1 cup frozen sweet corn
  • 1 cup pumpkin puree
  • 1 4-oz can of green chilies
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • pinch (or to taste) red pepper flakes
  • salt and freshly ground pepper to taste

 

CREAM SAUCE

  • 1 1/4 cups cashews, soaked in water for 30 minutes
  • juice of 1/2 lemon
  • 1 1/2 tablespoon nutritional yeast
  • 1/4 teaspoon garlic powder
  • pinch of salt
  • 2/3 cup of water

 

GARNISH

  • slivered green onions
  • 1/4 cup roasted and unsalted shelled pumpkin seeds (I get them at Trader Joe's)
  • sliced avocado
 
 
THE REST
  • 10 6-inch corn tortillas
  • 24 ounces salsa verde, divided

 

Directions

Preheat oven to 350 degrees-F.  To a large and preheated skillet, add the beans, spinach, corn, pumpkin and chilies. Stir often and get very warm. Add the paprika, garlic powder, red pepper flakes and salt and pepper to taste. Taste and adjust seasonings if needed. Using a fork, mash some of the beans into the mixture, really pulling the flavors together. Reduce the heat down to a low simmer just to keep the mixture warm.

Pour one half of the salsa in a 9X13 baking dish. Heat your tortillas either in the microwave and keep a damp towel over them, or place them on a clean hot skillet for 15 seconds, flipping once. Corn tortillas will tear easily if not very warm. Place the warm tortilla down on a work space and place 1 1/2 tablespoons of the mixture on the tortilla about 2/3 of the way down. Working quickly, roll the tortilla and place it seam side down in the baking dish to secure. Repeat.

Pour the remaining salsa verde on top and cover. Bake for 25 minutes.

While baking, make your CREAM SAUCE.

Drain the cashews and add the rest of the ingredients, except the water.. Turn on the blender and begin to drizzle in the water. Get everything whirrling well and although it does thicken up a bit as it sits and cools, you don't want it too thin, so you may not use all of the water. Check for taste and adjust to your palate.

When the enchiladas are finished, uncover the dish and drizzle on the CREAM SAUCE. Bake for another 5 minutes. For a little browning, add 46-60 seconds of broiling.

Remove and garnish with green onions, pumpkin seeds and avocado.


Makes 10 enchiladas, Serves 5

Like this? Share it!

How did this recipe work out?

Posted by Mom on
Thanks so much for the delicious dinner. Look forward to making this recipe.
I’m a lucky Mom❤️
Posted by Dana on
This was amazing. I was really looking forward to making it and I was not disappointed. A wonderful fall recipe.
Posted by Jules on
These were incredible! My husband and I loved them! Thank you for the amazing recipes!
Leave a Reply



(Your email will not be publicly displayed.)


Captcha Code

Click the image to see another captcha.