Black Bean Enchiladas with Pumpkin Sauce

Mixing canned pumpkin puree into red enchilada sauce tones down the sauce’s spiciness and adds an extra boost of vitamins and fiber. This recipe comes to us from Liz’s Healthy Table.

Makes 8 enchiladas.

Food for Thought: Canned pumpkin is a great source of vitamin A and fiber, but double check the can before you buy it. Make sure you’re buying pure canned pumpkin, not pumpkin pie filling (or else you’ll end up with a very sweet sauce!) You can also make your own pumpkin puree by slicing a pumpkin in half, scooping out the seeds and roasting it at 400 F for 30 to 45 minutes. Once cooled, scoop the flesh into a food processor, puree and use as directed.

Cooking Tip of the Week: Don’t like cilantro? It might be genetic. Some people may have a gene causes cilantro to taste like soap. Feel free to leave it out or substitute another herb.

Family Dinner Conversation Starter: What does being independent mean to you? Are there things you are looking forward to doing on your own when you get older?

Preheat the oven to 375°F.

Lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray and set aside.

Heat the oil in a large nonstick skillet over medium heat.

Together: Add the green onions and cook, stirring frequently, until softened, 3 minutes. Add the spinach, cumin, and chili powder and continue to cook, stirring frequently, until wilted, 3 more minutes.

Transfer the cooked veggies to a large bowl and set aside to cool, about 5 minutes.

When cool, stir in 1 cup of the cheese, beans, corn, and cilantro until well combined.

Together: Meanwhile, place the enchilada sauce and pumpkin in a medium-size bowl and whisk until well combined. Spread 1/2 cup of the mixture evenly on the bottom of the prepared baking pan.

Together: To assemble the enchiladas, place 1/2 cup of filling down the center of each flour tortilla. Roll up tightly, tucking in the ends, and place seam side down in the dish.

Together: Cover evenly with the remainder of the sauce, sprinkle with the remaining 1 cup cheese, and bake, uncovered, until bubbly, about 20 minutes.

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