Spicy Pumpkin Enchiladas

Delve into the rich, spicy flavors of this unique autumn twist on traditional enchiladas, featuring creamy pumpkin and bold spices, perfect for seasonal gatherings.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 cup diced onion

2 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

1/4 tsp cayenne pepper

2 cups pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels

1/2 cup chopped cilantro

8 large flour tortillas

2 cups enchilada sauce

1 cup shredded Monterey Jack cheese

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.

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

3. Stir in cumin, smoked paprika, cinnamon, and cayenne pepper, cooking for another minute.

4. Add pumpkin puree and mix until combined.

5. Stir in black beans and corn, and cook until heated through.

6. Remove from heat and mix in cilantro. Season with salt and pepper.

7. Spread a small amount of enchilada sauce at the bottom of a baking dish.

8. Place a portion of the mixture onto each tortilla, roll them up, and lay seam-side down in the dish.

9. Pour remaining enchilada sauce over the top and sprinkle with cheese.

10. Bake for 25 minutes or until cheese is bubbly.

11. Serve warm.

Storage

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

Reheating

Reheat in the oven at 350°F for 10-15 minutes or until heated through, or microwave on high for 2-3 minutes.

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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.