Chipotle Pumpkin Enchiladas

A delightful twist on traditional enchiladas, these Chipotle Pumpkin Enchiladas combine the smoky flavor of chipotle with the creamy richness of pumpkin, providing a unique autumn-inspired dish. Perfect for those who love a blend of Mexican cuisine with a seasonal twist.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 chipotle pepper in adobo sauce, chopped

1 1/2 cups pure pumpkin puree

1/2 cup black beans, drained and rinsed

1 cup corn kernels

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

8 corn tortillas

1 cup enchilada sauce

1/2 cup shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.

2. In a skillet over medium heat, heat olive oil and sauté onion and garlic until soft.

3. Add chipotle pepper, pumpkin puree, black beans, corn, cumin, paprika, salt, and pepper. Cook until heated through.

4. Warm the tortillas to make them pliable.

5. Spread a small amount of enchilada sauce on the bottom of a baking dish.

6. Fill each tortilla with a portion of the pumpkin mixture, roll up, and place seam-side down in the dish.

7. Pour remaining enchilada sauce over the tortillas and sprinkle with cheese.

8. Bake for 20 minutes until the cheese is melted and bubbly.

9. Garnish with cilantro before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.