Pumpkin Black Bean Enchiladas
A delicious and nutritious vegetarian meal featuring pumpkin and black beans rolled in tortillas and baked to perfection.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Use homemade or store-bought.
- 1 can black beans Rinsed and drained.
- 8 pieces tortillas Use corn tortillas for a gluten-free option.
- 1 cup vegetable broth
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup nutritional yeast For cheese flavor.
- to taste salt
- to taste pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a pan, sauté chopped onion and garlic until they become translucent.
- Add black beans, pumpkin puree, vegetable broth, and spices. Cook until everything is heated through.
- Fill the tortillas with the mixture and roll them up, placing them in a baking dish.
- Pour the pumpkin enchilada sauce over the top and sprinkle with nutritional yeast.
- Bake for 20-25 minutes until heated through and slightly golden. Serve hot.
Notes
Pumpkin Black Bean Enchiladas are best served warm. You can top them with fresh cilantro, avocado, or a dollop of sour cream for added flavor. A side of salad or rice complements this dish beautifully. To store leftovers, let them cool completely and place in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage.