Pumpkin Enchiladas

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These loaded pumpkin enchiladas get their amazing flavor from a spicy beef and black bean filling and a creamy, flavorful homemade pumpkin enchilada sauce.

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 436kcal

Ingredients

Pumpkin Enchilada Sauce

1 can (15 oz) diced tomatoes, undrained
1 can (15 oz) pumpkin puree
2 medium cloves garlic, minced
1 tablespoon chipotle in adobo, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 cup chicken broth
Salt and pepper to taste

Enchiladas

1 lb ground beef
1 medium sweet pepper, diced into 1/4-inch cubes
1 medium yellow onion, finely diced
3 medium cloves garlic, minced
1 tablespoon chipotle in adobo, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) refried beans
Salt and pepper to taste
8 medium flour tortillas
2 cups shredded pepper jack cheese
Fresh diced tomato, sliced avocado, lime wedges, and minced cilantro for serving

Instructions

Pumpkin Enchilada Sauce

Combine all sauce ingredients in a blender. Blend on high speed until smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste and set aside.

Enchiladas

Preheat oven to 400F. Lightly grease a 9x13 dish and set aside.
In a large skillet over medium-high heat, saute ground beef, sweet pepper, and onion until beef is no longer pink. Add garlic, chipotle, cumin, and chili powder and cook 1-2 additional minutes until fragrant.
Add black beans and refried beans to ground beef mixture and fold until combined. Season beef mixture with salt and pepper to taste.
Fill flour tortillas with beef mixture and place seam-side down in prepared pan. Pour pumpkin enchilada sauce over enchiladas and top with cheese.
Bake enchiladas at 400F 20-25 minutes until bubbly and cheese is browned. Allow to cool slightly then serve with tomato, avocado, lime wedges, and cilantro on top. Enjoy!

Notes

Storing Instructions

Enchiladas are best if served immediately after baking.

Nutrition