Description
These Pumpkin Black Bean Enchiladas combine a creamy, savory pumpkin enchilada sauce with a hearty filling of black beans, kale, red bell pepper, and onion, all wrapped in soft tortillas and baked to perfection. This gluten-free optional dish is a delicious, nutritious, and comforting meal perfect for any weeknight dinner.
Ingredients
Scale
SAUCE:
- 1 batch 5-Minute Pumpkin Enchilada Sauce (DIVIDED)
FILLING:
- 2 Tbsp olive or avocado oil (or water if oil-free)
- 1 ½ cups diced red onion (about ½ medium onion or 180 g)
- 1 large red bell pepper, diced (about 1 ½ cups or 210 g)
- 2 cups loosely packed chopped kale
- ½ tsp sea salt
- 2 (15-oz) cans black beans, drained and rinsed (or approx. 3 cups homemade)
- 3 cups enchilada sauce (from above)
- ¼ cup water (60 ml)
ENCHILADAS:
- 8 (~8-inch) tortillas of choice (flour or corn; Siete brand recommended for gluten-free flour tortilla)
- 1 ½ cups enchilada sauce (from above)
FOR SERVING (optional):
- Sliced avocado or avocado crema
- Freshly chopped cilantro
Instructions
- Preheat the Oven: Preheat your oven to 350°F (176°C) to prepare for baking the enchiladas.
- Prepare the Sauce: Make the 5-Minute Pumpkin Enchilada Sauce according to the referenced recipe, ensuring you have about 4 ½ cups (1070 ml) total to use in the recipe.
- Cook the Vegetables: Heat oil in a large skillet over medium heat. Add the diced red onion and cook for 2–3 minutes until softening. Then add diced bell pepper, chopped kale, and sea salt. Stir frequently and cook for 4–5 minutes until the kale wilts and loses its bright green color.
- Add Beans and Simmer: Stir in the drained black beans, 3 cups (710 ml) of the prepared enchilada sauce, and ¼ cup (60 ml) water. Bring the mixture to a simmer, then reduce heat slightly, cover, and cook for 8–10 minutes, stirring occasionally to allow the flavors to meld.
- Prepare Tortillas: To make corn tortillas more pliable and prevent cracking, place them directly on the oven rack for 30–60 seconds until warm, then wrap in a clean dish towel. Skip this step if using flour tortillas. Alternatively, wrap tortillas in a damp towel and microwave for 30 seconds.
- Prepare Baking Dish: Pour about ½ cup (120 ml) of enchilada sauce into the bottom of a 9×13-inch baking dish and spread it evenly to coat.
- Assemble Enchiladas: Lay one tortilla in the baking dish, spoon approximately ½ cup of filling onto one end, then roll it up and place seam-side down against the side of the dish. Repeat with remaining tortillas and filling. If you have leftover filling, use it in quesadillas or bowls.
- Add Remaining Sauce and Bake: Pour the remaining 1 cup (240 ml) of enchilada sauce evenly over the rolled enchiladas, spreading it into the cracks with a spoon. Bake in the preheated oven for 15–20 minutes until the enchiladas are warmed through and the sauce looks slightly crackly on top.
- Serve: Top with sliced avocado and freshly chopped cilantro if desired. Serve warm for a comforting meal.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 1 month. Reheat in the microwave or in a 350°F (176°C) oven for 15–20 minutes until warmed through.
- Freezing Tips: For freezing, assemble the enchiladas but do not bake. Freeze in single-serving portions. When ready to eat, thaw at room temperature for 20–30 minutes, then bake or reheat as instructed previously.
Notes
- Prep time includes making the enchilada sauce.
- This recipe is inspired by Ambitious Kitchen’s Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce.
- Nutrition information is an estimate based on using flour tortillas and excluding optional toppings.
- To make tortillas pliable, warming them slightly before filling prevents cracking.
- If you want to make this recipe oil-free, substitute the oil with water in the filling step.
- Use gluten-free tortillas (like Siete brand) to make the dish gluten-free optional.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
