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.
Recipe Source: Adapted slightly from BHG 100 Best Pumpkin Recipes Magazine