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| You will need Tomato Sauce, Jalapeno, Chili Powder, Cumin, Garlic, Pumpkin Puree, Sour Cream, Tortillas, Pepper Flakes, Onion, Black Beans, and Cheese. |
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| You will also need some shredded Chicken. You can cook it up or use a bit of left over Chicken for this. |
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| Chop up the Onion, Garlic, and Jalapeno. I discarded half of the Jalapeno seeds and it still had quite a bit of kick. |
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| Add the Olive oil to a pan and one it's warm add in the chopped veggies. Cook until they are softened, about 5 minutes. |
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| Meanwhile, in a large bowl combine the Sour Cream, a bit of the Tomato Sauce, Pumpkin Puree, Chili Powder, Garlic, Salt, and Pepper and mix together really well. |
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| Rinse your Black Beans to get the weird goop off of them. |
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| Add the Beans to the Onion mixture and stir together well. Add in the Cumin, Pepper Flakes, and Chili Powder. Also season with a bit of Salt & Pepper. |
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| Add the rest of the Tomato Sauce and incorporate everything. Let it boil for about 5 minutes to let the flavors meld as the Tomato Sauce reduces a little. |
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| Add about 1/3 of the Pumpkin sauce to the bottom of a large baking dish and spread it out evenly. |
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| Take another 1/3 of the Pumpkin sauce and add it to your Chicken. |
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| Grab a Tortilla and place about 1/4 cup of the Chicken mixture and then about 1/4 cup of the Beans mixture right in the middle. |
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| Top with a sprinkling of shredded Cheese. |
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| Roll the tortilla up, making sure to tuck the ends in as you roll. Place seam side down in the baking dish right on top of the Pumpkin sauce. |
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| Once you have rolled all of the Enchiladas up top with the remaining 1/3 of Pumpkin Sauce. |
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| Sprinkle a generous amount of shredded Cheese all over these babies. |
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| Bake at 375 degrees for 20-30 minutes, until the cheese is melted and bubbly and everything is warmed through. |
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| My former baby newly made middle child enjoying the feast. |
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| My oldest really dug in. |
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| Top with Sour Cream, Avocado, and Cilantro. Enjoy! |
Pumpkin, Black Bean, & Chicken Enchiladas Recipe
Source: Tasty Kitchen
Sour Cream Sauce:
1 15 oz can Pumpkin Puree
1 C Tomato Sauce
1 C Sour Cream
2 TBSP Chili Powder
2 Cloves Garlic,
Salt & Pepper to taste
Filling:
3 C Shredded Chicken
1 tsp Olive Oil
1 Onion Chopped
2 Cloves Garlic, Minced
2 15oz cans Black Beans, drained
1 Jalapeno, finely minced and you can remove the seeds and ribs to lessen the heat a bit
2 C Tomato Sauce
2 TBSP Chili Powder
2 tsp Cumin
1 tsp Red Pepper Flakes
Salt & Pepper to taste
Tortillas
3 C shredded Cheese
Toppings:
Diced Avocado
Sour Cream
Cilantro
Preheat oven to 375 Degrees.
Warm a pan over medium heat and add in the Olive Oil. Add the Onion, Jalapeno, and one clove of Garlic to the pan. Stir together and cook for about 5 minutes until they begin to soften. Add in the Black Beans, Tomato Sauce, Chili Powder, Cumin, Red Pepper Flakes, and Salt & Pepper to taste. Stir together and bring to a boil, then lower the heat a bit and simmer, stirring often, about 5 minutes. Remove from the heat.
Meanwhile, In a bowl combine the Sour Cream, Pumpkin puree, Garlic, Tomato Sauce, and Chili Powder. Season with a bit of Salt & Pepper. Mix about 1/3 of the Pumpkin Sauce into the Shredded Chicken. Also spread another 1/3 of the sauce on the bottom of a large baking dish.
Grab a Tortilla and top with about 1/4 C of the Chicken mixture and 1/4 C of the Bean mixture. Sprinkle 1-2 TBSP shredded Cheese on top. Roll up the Tortilla, making sure to tuck in the ends. Place in the Baking dish seam side down. Pour the remaining Pumpkin sauce over the top of the Enchilada's and sprinkle with the rest of the Cheese. Bake 20-30 minutes until bubbly and warm through.
Enjoy!
