Pumpkin Seed Enchiladas
Delight your taste buds with these savory Pumpkin Seed Enchiladas, a unique twist on a Mexican classic. Featuring a velvety pumpkin seed (pepitas) sauce blended with fresh cilantro, garlic, and a touch of lime, this dish is both vibrant and flavorful. The filling combines tender zucchini, hearty black beans, and aromatic cumin, all wrapped in warm corn tortillas and baked to perfection. Topped with optional melted cheese, creamy avocado slices, and a dollop of sour cream, these enchiladas are as visually stunning as they are delicious. Perfect for a weeknight dinner or a special occasion, this plant-forward recipe is bursting with wholesome ingredients and ready in under an hour, making it an irresistible addition to your meal rotation.
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Recipe Information
Ingredients
- 1 cup pumpkin seeds (pepitas)
- 2 cups vegetable stock
- 1 cup fresh cilantro
- 2 garlic cloves
- 1 jalapeño, seeded and chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups zucchini, diced
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 8 corn tortillas
- 1 cup cheese, shredded (optional)
- 1 avocado, sliced (optional, for garnish)
- 0.5 cup sour cream or dairy-free alternative (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Toast the pumpkin seeds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are golden and aromatic. Set aside to cool.
In a blender, combine toasted pumpkin seeds, vegetable stock, cilantro, garlic cloves, jalapeño, lime juice, and salt. Blend until smooth to create the pumpkin seed sauce. Adjust seasoning as needed and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the diced zucchini, black beans, and ground cumin to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender. Remove from heat.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by placing them in a dry skillet over medium heat for a few seconds on each side.
Spoon a small amount of the zucchini and black bean mixture into the center of each tortilla. Roll the tortilla tightly and place seam-side-down in a greased 9x13-inch baking dish.
Pour the pumpkin seed sauce over the rolled tortillas, covering them evenly. Sprinkle with shredded cheese, if using.
Bake the enchiladas in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese is melted and golden.
Remove from the oven and let cool for 5 minutes. Garnish with sliced avocado and a dollop of sour cream, if desired, before serving.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.8 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 395 mg | 30% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1240 mg | 26% | |
*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.
