Spicy Pumpkin & Black Bean Enchiladas

Spicy Pumpkin and Black Bean Enchiladas

Today, I’m excited to share a unique and flavorful recipe for spicy pumpkin and black bean enchiladas. This dish is perfect for cozy fall evenings when you’re craving something hearty and comforting with a twist of spice. The combination of creamy pumpkin, savory black beans, and zesty spices will leave your taste buds tingling with delight.

Ingredients:

• 400g pumpkin puree
• 200g black beans, cooked
• 8 corn tortillas
• 150g cheddar cheese, shredded
• 1 jalapeno pepper, diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• to taste
• to taste

Kitchen Tools:

• saute pan
• baking dish
• mixing bowl

To start, preheat your oven to 375°F (190°C) and grease a baking dish with a bit of oil. In a saute pan over medium heat, saute the diced red onion and minced garlic until fragrant. Add in the pumpkin puree, black beans, diced jalapeno pepper, smoked paprika, cumin, chili powder, salt, and pepper. Stir everything together until well combined and heated through.

Next, assemble the enchiladas by spooning some of the pumpkin and black bean mixture onto a corn tortilla, rolling it up, and placing it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the baking dish is full. Sprinkle the shredded cheddar cheese on top of the enchiladas.

Cover the baking dish with foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5-10 minutes to brown the cheese slightly.

Once the enchiladas are done baking, let them cool for a few minutes before serving. Garnish with some fresh cilantro or a dollop of sour cream, if desired. These spicy pumpkin and black bean enchiladas are best enjoyed hot out of the oven with a side of Mexican rice or a crisp salad.

The approximate total weight of the cooked dish is 1200g, with 4 servings. Each serving weighs around 300g and contains approximately 350 calories.

Tip: For an extra kick of heat, you can add a dash of hot sauce or sprinkle some crushed red pepper flakes on top of the enchiladas before baking. This will elevate the spice level and add a zesty layer of flavor to the dish.

I hope you give these spicy pumpkin and black bean enchiladas a try and enjoy them as much as I do. Feel free to customize the recipe to suit your taste preferences by adding in your favorite veggies or adjusting the spice levels. Happy cooking!