- 2 teaspoons olive oil
- 1/4 cup chopped onion
- 1 fresh jalapeno 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.
- I absolutely love corn tortillas, but if you’d rather use flour, go ahead. The flavor of the corn tortillas with the pumpkin though is so, so good.
- Category: Main Dishes