Black Bean and Pumpkin Enchiladas
Ingredient List
15 oz can black beans, washed and drained or 1.5 cups dried cooked beans
1 cup canned plain pumpkin
1 tsp cumin
2 tsp chili powder
1/2 tsp cayenne (optional)
1 tsp coriander
1/2 tsp cinnamon
1/8 tsp salt
2 tbsp fresh chopped cilantro
1 lime, cut in wedges plus 1 tbsp
8 tortillas (corn, flour, cassava)
2 cups salsa
1/4 cup crumbled queso fresco or other cheese of choice (optional)
1 cup canned plain pumpkin
1 tsp cumin
2 tsp chili powder
1/2 tsp cayenne (optional)
1 tsp coriander
1/2 tsp cinnamon
1/8 tsp salt
2 tbsp fresh chopped cilantro
1 lime, cut in wedges plus 1 tbsp
8 tortillas (corn, flour, cassava)
2 cups salsa
1/4 cup crumbled queso fresco or other cheese of choice (optional)
Directions
Preheat oven to 350 degrees Fahrenheit.
Combine beans, pumpkin, spices and 1 tbsp lime juice in a bowl. Prepare enchiladas by placing about 1-2 spoonful’s of black bean and pumpkin mixture in the middle then wrap. Place in an oven safe baking dish. Top evenly with salsa and place in oven for about 25 minutes. Top with fresh chopped cilantro and cheese before serving. Serve with a lime wedge.
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- All
- Breakfast
- Desserts
- Fish and Seafood
- Gluten Free
- Mains
- Side Dishes
- Smoothies
- Snacks
- Soup & Salad
- Vegan
- Vegetarian