Oh it’s definitely that time of year when pumpkin recipes are happening everywhere, and especially in my house right now. I can’t get enough.Today it’s pumpkin meets Mexican and I’m telling you it’s a winning combination. These Pumpkin, Black Bean & Chicken Enchiladas are so, so good. While I was pouring through the pages of my new 100 Best Pumpkin Recipes Magazine these enchiladas immediately caught my attention. Maybe it’s because I was expecting all the recipes to be desserts, but whatever the reason, I knew I had to give them a try.
I didn’t set the bar too high because after all, pumpkin in enchiladas. . . .huh? Well, they’re amazing! Crazy delicious. Even Braydon (yes, Braydon, my pickiest eater) loved them.
These are super simple to make and taste amazing. These may not look like anything spectacular, but I promise they are delicious. Remember that corn tortillas don’t usually roll without breaking/cracking, so just make sure you warm your tortillas in the microwave before hand. They roll up great if you do this.
- 2 teaspoons olive oil
- 1/4 cup chopped onion
- 1 fresh jalapeno chile pepper , seeded and finely chopped
- 1 15- oz can pumpkin puree
- 1 1/2 cups water
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups shredded cooked chicken breast (can use rotisserie)
- 1/2 cup shredded mozzarella cheese
- 8 6- inch white or yellow corn tortillas , softened
- Pico de gallo or salsa (optional)
- Lime wedges (optional)
Preheat oven to 375 degrees F. Lightly spray a 2-quart rectangular baking dish with cooking spray; set aside.
In a medium saucepan heat oil over medium-high heat. Add onion and jalapeno pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in additional water to reach desired consistency (I added about 1/4 cup more
Place black beans in a large bowl and mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and 1/4 cup of the cheese.
Warm tortillas in between a couple slightly damp paper towels. Microwave for 20-25 seconds.
Spoon a generous 1/3 cup of the chicken/bean mixture onto each tortilla. Roll up tortillas and place seam side down, in the prepared baking dish. Pour the remaining pumpkin mixture over enchiladas.
Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through.
Serve with pico de gallo and lime wedges, if desired.
Recipe Source: Adapted slightly from BHG 100 Best Pumpkin Recipes Magazine