With pumpkin everywhere, why not put it in your enchiladas? If you are looking for a meat-free dish, this is it! These enchiladas are so delicious that when you realize that they are healthy, and packed with protein and nutrients that are so good for you, you won't feel bad about eating "seconds."
AIMEE FORTNEY'S PUMPKIN BLACK BEAN ENCHILADAS
2 large shallots (or 3 small shallots), diced
1 bag fresh spinach
2 cans pumpkin (pure, not pumpkin pie filling)
2 cans black beans, rinsed and drained
1 to 2 teaspoons ground cumin
1 to 2 teaspoons cayenne pepper (more or less may be used)
2 Tablespoons heavy whipping cream for topping
2 cups queso fresco or Mexican cheese for topping
Cook shallots in 1 Tablespoon olive oil (or if using a non-stick pan, just use cooking spray) then add 1 bag of fresh spinach. Cook spinach and shallots together. Set aside. In a large bowl, mix pumpkin puree (not pie filling), rinsed and drained black beans and seasonings. Stir in spinach mixture and combine all ingredients together. Place corn tortillas between two paper towels, fold over to cover and heat in microwave for 30 seconds. (This prevents them from tearing while filling with enchilada mixture). Pour 1/2 cup salsa on the bottom of a lightly greased 9 x 13 dish. Spoon pumpkin mixture down the center of each corn tortilla, then roll tortilla up and place, seam side down in dish. Repeat until dish is full. You may either spread the remaining filling on top of tortillas or make a second batch of tortillas. Lightly drizzle heavy whipping cream over enchiladas. (Do this before adding pumpkin topping, if using remaining mixture for topping. The heavy whipping cream helps make tortillas crisp). Sprinkle cheese over top. Bake at 350 for 30 minutes.
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