These comforting enchiladas get their amazing flavor from a slightly-spicy beef and bean filling, which is then cooled down by a delicious pumpkin sauce and plenty of gooey cheese!
No, I haven’t gone off my rocker. (Yet 😉 ) I may have just discovered the tastiest enchiladas on the planet. And yep, there is pumpkin in ’em.
Don’t stop reading just because I said the P word! I promise that these enchiladas are way better than the title suggests!
It’s been a goal of mine, this fall, to sneak pumpkin into unusual dishes. I’ve more than accomplished that with this and this, and now my latest obsession: These beautiful enchiladas….. I’ll just warn you now, though that there ARE more strange pumpkin recipes coming! 😀
What can I say? Pumpkin season is wayy too short.
Comments from my family on these enchiladas for dinner the other night:
My mom told me that these were “the best enchiladas I’ve ever made.”
My younger siblings gobbled their enchiladas down in only 5 minutes.
My 3-year old sister, Rachel (otherwise know as Miss Picky) finished all the food on her plate, which is a very rare occurrence.
And me? I would give up all my exceptional gator amplifier cases just for one of these enchiladas.
Let’s talk about the main components of these enchiladas: We have the enchilada filling which consists mainly of ground beef, black beans, onion and pepper, and spices. We have my favorite part: The pumpkin sauce, of course! The pumpkin sauce is super simple and whips up in less than a minute with only a few ingredients: Pumpkin. Chicken broth. Spices.
Over the enchiladas the sauce goes and now, you’re probably wondering about all that cheese— 2 cups shredded cheddar cheese is generously sprinkled over the pumpkin sauce, and now it’s time to bake your enchiladas to bubbly, cheesy perfection.
For a hearty, warming weeknight dinner, I would recommend serving these enchiladas with a green salad and fresh bread on the side. I especially love a great big chef’s salad with tons of veggies next to one of these enchiladas. Dee-lish dinner!
Ohhh just stare at all that gooey cheese for a second. Then go right into the kitchen, make these enchiladas, and thank me later.
Comfort Food at it’s finest.
Beef ‘N’ Bean Pumpkin Enchiladas
- 1-1/2 lbs ground beef
- 1 medium onion finely chopped
- 2 medium bell peppers diced
- 3 garlic cloves minced
- 1 30 oz can black beans, drained and rinsed
- 1/2 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 16 flour tortillas
- 2 cup shredded cheddar cheese
- Pumpkin Sauce:
- 1 cup pure pumpkin
- 1-1/2 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Preheat oven to 375F. Grease a 15 x 15 in baking pan. Set aside.
In a large skillet over medium-high heat, brown ground beef, onion, peppers, and garlic until beef is no longer pink and vegetables are tender. Reduce heat to medium, and stir in beans, broth, cumin, paprika, and salt. Simmer over medium heat, stirring frequently until thick and bubbly
Place 1/4 cup bean/beef filling on each tortilla and roll up. Place each filled tortilla seam-side down in prepared baking pan.
Prepare the pumpkin sauce: In a medium bowl, whisk all pumpkin sauce ingredients until smooth
Pour pumpkin sauce over enchiladas. Sprinkle evenly with shredded cheddar cheese. Cover pan with aluminum foil and bake at 375F 25 minutes. Remove foil and continue baking an additional 5 minutes until cheese is lightly browned. Cool 5 minutes then serve warm.
Store enchiladas in refrigerator up to 2 days.
I am very into Comfort Food, this time of year!