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Pumpkin Black Bean Enchiladas with Kale and Avocado Recipe

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4 from 5 reviews

These Pumpkin Black Bean Enchiladas are a hearty, flavorful, and gluten-free comfort food option packed with nutritious pumpkin enchilada sauce, black beans, fresh vegetables, and kale. Perfectly baked with a tender tortilla wrap and topped with creamy avocado and fresh cilantro, this dish is easy to prepare in under an hour and serves 8 people.

Ingredients

Pumpkin Enchilada Sauce

  • 1 batch 5-Minute Pumpkin Enchilada Sauce (about 4 ½ cups or 1070 ml, divided)

Filling

  • 2 Tbsp olive or avocado oil (or water for oil-free option)
  • 1 ½ cups diced red onion (about ½ medium onion or 180 g)
  • 1 large red bell pepper, diced (about 1 ½ cups or 210 g)
  • 2 cups loosely packed chopped kale
  • ½ tsp sea salt
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 3 cups enchilada sauce (from the pumpkin enchilada sauce batch)
  • ¼ cup (60 ml) water

Enchilada Assembly

  • 8 (~8-inch) tortillas of choice (corn tortillas recommended for gluten-free option)
  • 1 ½ cups enchilada sauce (from the pumpkin enchilada sauce batch)
  • Sliced avocado or avocado crema, for topping
  • Freshly chopped cilantro, for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (176°C) to prepare for baking the assembled enchiladas.
  2. Prepare the Sauce: Make the 5-Minute Pumpkin Enchilada Sauce recipe as directed, ensuring you have about 4 ½ cups (1070 ml) in total to use throughout the recipe.
  3. Cook the Vegetables: Heat oil in a large skillet over medium heat. Add diced red onion and cook for 2-3 minutes until it starts softening. Add diced red bell pepper, chopped kale, and sea salt, stirring frequently. Cook for 4-5 minutes until the kale is wilted and no longer bright green.
  4. Add Beans and Simmer: Stir in drained and rinsed black beans, 3 cups (710 ml) of the prepared pumpkin enchilada sauce, and ¼ cup (60 ml) water. Bring mixture to a simmer, then reduce heat to low, cover, and cook for 8-10 minutes. Stir occasionally to allow the black beans to absorb the sauce flavors.
  5. Prepare Tortillas: To make tortillas pliable, place them on the oven rack in a single layer for 30-60 seconds or microwave wrapped in a damp towel for 30 seconds. This prevents cracking when rolling. Skip if using flour tortillas.
  6. Coat Baking Dish: Pour about ½ cup (120 ml) of enchilada sauce into a 9×13-inch baking dish and spread to coat the bottom evenly.
  7. Assemble Enchiladas: Lay one tortilla in the dish, place about ½ cup of filling on one end, then roll it up tightly with the seam side down. Repeat with remaining tortillas and filling, lining them snugly in the dish. Add any leftover filling to the dish or save for another use.
  8. Add Sauce on Top: Pour the remaining 1 cup (240 ml) of enchilada sauce evenly over the rolled enchiladas. Use a spoon to spread the sauce into any gaps or cracks between enchiladas.
  9. Bake: Bake uncovered in the preheated oven for 15-20 minutes until the enchiladas are warmed through and the top sauce looks slightly dry and crackly.
  10. Serve: Remove from oven, top with sliced avocado or avocado crema, and garnish with freshly chopped cilantro. Serve warm.
  11. Storage and Reheating: Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat in a microwave or oven at 350°F (176°C) for 15-20 minutes until hot.
  12. Freezing Tips: Assemble enchiladas up to the baking step, then freeze unbaked in single-serving portions if desired. Thaw 20-30 minutes at room temperature before baking as directed.

Notes

  • Using corn tortillas and checking ingredient labels ensures this recipe is gluten-free.
  • For an oil-free version, substitute olive or avocado oil with water when cooking the vegetables.
  • If tortillas are prone to cracking, warming them before rolling is key for pliability.
  • Leftover filling can be repurposed in quesadillas, burrito bowls, or as a hearty dip.
  • Avocado crema can be made by blending avocado with lime juice and a touch of salt for a creamy topping alternative.
  • Adjust water quantity slightly when altering serving sizes to maintain sauce consistency.

Find it online: https://recipefeastful.com/pumpkin-black-bean-enchiladas-with-kale-and-avocado-recipe/