Pumpkin Enchiladas
Introduce a seasonal twist to your dinner table with these irresistible Pumpkin Enchiladas, a comforting fusion of warm autumn flavors and classic Mexican cuisine. This easy-to-follow recipe combines creamy pumpkin puree with zesty green enchilada sauce, creating a velvety sauce spiced with cumin, chili powder, and a hint of cinnamon. Stuffed with a hearty mix of black beans, sweet corn, and gooey cheddar cheese, these enchiladas are wrapped in soft tortillas and baked to golden perfection. Topped with extra cheese and garnished with fresh cilantro, they offer a unique yet approachable flavor profile that’s perfect for fall dinners, vegetarian gatherings, or any time you crave something cozy and delicious. Ready in just under an hour, these pumpkin enchiladas are a wholesome, flavor-packed crowd-pleaser you’ll want to make again and again.
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Recipe Information
Ingredients
- 15 oz Pumpkin puree
- 1 cup Green enchilada sauce
- 1 cup Sour cream
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.25 tsp Cinnamon
- 0.5 tsp Salt
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 1 cup Corn kernels (fresh, frozen, or canned, drained)
- 2 cups Shredded cheddar cheese
- 8 pieces Flour or corn tortillas
- 0.25 cup Fresh cilantro (chopped)
- 1 tbsp Olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
In a large mixing bowl, combine the pumpkin puree, green enchilada sauce, sour cream, ground cumin, chili powder, cinnamon, and salt. Whisk until smooth and well blended.
Set aside about 1 cup of this pumpkin sauce mixture for topping the enchiladas.
In another bowl, stir together the black beans, corn, 1 cup of shredded cheddar cheese, and 2 tablespoons of the prepared pumpkin sauce. This will be the filling for the enchiladas.
Lay a tortilla flat on a clean surface. Spoon 2-3 tablespoons of the bean and corn mixture onto the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are arranged in the dish, pour the reserved pumpkin sauce evenly over the top, making sure each enchilada is covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the sauce-covered enchiladas.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve warm and enjoy your pumpkin enchiladas with a side of rice, salad, or guacamole if desired!
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 753 mg | 16% | |
*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.
