Roasted Pumpkin And Black Bean Enchiladas
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh pumpkin, peeled and cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, rinsed and drained
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 to 10 corn tortillas
- 2 cups red enchilada sauce
- 1.5 cups shredded Monterey Jack or cheddar cheese
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer and roast for 20 minutes, or until the pumpkin is tender and slightly caramelized at the edges. Remove from the oven and lower the heat to 350°F (175°C).
- While the pumpkin is roasting, heat a splash of oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for another minute until the spices are fragrant.
- In a large mixing bowl, combine the roasted pumpkin, drained black beans, the sautéed onion mixture, and the lime juice. Gently fold the ingredients together so the pumpkin pieces stay somewhat intact. Add a small splash of enchilada sauce to the mixture to keep it moist.
- Spread about 1/2 cup of enchilada sauce on the bottom of a 9×13 inch baking dish. To prevent tortillas from cracking, warm them in the microwave for 30 seconds. Dip each tortilla lightly in the remaining sauce, place a generous portion of the filling in the center, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the assembled rolls. Sprinkle the shredded cheese evenly across the top. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbling.