Hg Pumpkin Enchiladas
Give your next Mexican-inspired meal a cozy, seasonal twist with Hg Pumpkin Enchiladas—a delightful fusion of warm pumpkin puree, hearty black beans, and a medley of spices like cumin, smoked paprika, and a hint of cinnamon. Wrapped in soft corn tortillas and smothered with rich enchilada sauce, this dish is topped with a generous layer of melted cheddar and Monterey Jack cheese for an irresistible, bubbly finish. Ready in just 45 minutes, this vegetarian-friendly recipe strikes the perfect balance between creamy, smoky, and savory, while offering a unique way to showcase fall flavors. Garnished with fresh cilantro, these enchiladas are ideal for weeknight dinners or festive gatherings. Whether you're a fan of bold spices or looking for a creative use of pumpkin, this comforting dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups Pumpkin puree (unsweetened)
- 1 cup Black beans (cooked and drained)
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 Small onion (finely diced)
- 2 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 Corn tortillas
- 2 cups Enchilada sauce (red or green)
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the pumpkin puree, black beans, sour cream, cumin, smoked paprika, chili powder, cinnamon, salt, and pepper. Mix well and cook for 5 minutes until warmed through. Remove from heat.
Lightly grease a 9x13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly in the bottom of the dish.
Warm the corn tortillas in a microwave for 20-30 seconds to make them pliable. Spoon about 1/4 cup of the pumpkin filling onto each tortilla and roll it tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.
Serve warm and enjoy your Hg Pumpkin Enchiladas!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1509 mg | 66% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 597 mg | 46% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
