Spicy Pumpkin Enchiladas

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 4
★★★★★
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Spicy Pumpkin Enchiladas offer a delightful twist on a classic dish, combining the earthy richness of pumpkin with a kick of spice. Perfect for autumn or whenever you're craving a comforting, flavorful meal.

Ingredients for Spicy Pumpkin Enchiladas

Olive oil sets the foundation for sautéing our aromatics, giving a touch of richness. Onion and garlic add depth and a savory base, while cumin and smoked paprika bring warmth and smokiness. A pinch of cinnamon introduces a subtle sweetness that complements the pumpkin puree, our star ingredient, which provides creaminess and a hint of autumn in every bite.

Black beans and corn add hearty texture and a slight sweetness, while cilantro offers a fresh, herbal contrast. Flour tortillas are the perfect vehicle for our filling, and enchilada sauce ties everything together with a tangy, spicy finish. Finally, Monterey Jack cheese melts beautifully on top, creating a gooey, satisfying layer.

Tips & Tricks

  • If you like it spicier, add more cayenne pepper or a dash of hot sauce.
  • For a gluten-free version, use corn tortillas instead of flour.
  • Make sure to drain and rinse the black beans to remove excess sodium.
  • Feel free to prepare the filling a day ahead to save time on busy nights.

Serving Suggestions

Pair these enchiladas with a crisp green salad for a refreshing contrast. A side of Mexican rice or a simple avocado salad also complements their bold flavors beautifully. For a touch of creaminess, serve with a dollop of sour cream or a sprinkle of fresh lime juice.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, just make sure it's cooked and pureed to a smooth consistency.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze the enchiladas?
Absolutely! Assemble without baking, cover tightly, and freeze for up to a month. Thaw overnight in the fridge before baking.

Spicy Pumpkin Enchiladas Recipe Walkthrough

Start by preheating your oven to 375°F. While it's warming up, grab a skillet and heat your olive oil over medium heat. Toss in the onion and garlic, letting them sauté until they’re fragrant and the onion turns translucent—this should take about 3-5 minutes.

Next, sprinkle in your spices: cumin, smoked paprika, cinnamon, and cayenne pepper. Stir them around for a minute to wake up their flavors. Add the pumpkin puree and mix until everything is well combined. This is where the magic starts to happen!

Stir in the black beans and corn, cooking just until they’re heated through, which should only take a couple of minutes. Remove the skillet from the heat and fold in the cilantro. Season with salt and pepper to your taste.

Spread a little bit of enchilada sauce at the bottom of a baking dish to prevent sticking. Take each flour tortilla, add a generous portion of your pumpkin mixture, roll it up snugly, and place it seam-side down in your dish. Pour the remaining enchilada sauce over the top and generously sprinkle with Monterey Jack cheese.

Bake your enchiladas for about 25 minutes or until the cheese is bubbly and slightly golden. Serve them warm, and get ready to enjoy a comforting meal.

Why You'll Love This Recipe

  • A delightful blend of sweet and spicy flavors.
  • Uses pantry staples for a quick meal fix.
  • Vegetarian-friendly and hearty.
  • Perfect for meal prep and leftovers taste even better!

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

Step-by-step 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.

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