Pumpkin Black Bean Enchiladas {& a Menu}

For comfort food with a little zing, our family loves enchiladas, in pretty much any version.  But you know how I am about pumpkin…incorporating it into just about anything I can!  I combined a favorite chicken enchilada recipe with a pumpkin and black bean one that I made when I was a personal chef, many moons ago.  Everyone liked the results, even my favorite GI Joe who professes to dislike pumpkin (but I’m pretty sure I’m wearing down his resistance).

Pumpkin-Enchiladas-ChaosSer

Pumpkin, Black Bean, and Mango Enchiladas

(serves 8)

  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) canned pumpkin (NOT pumpkin pie filling)
  • 2 cups mango salsa, or your choice of salsa
  • 8 oz reduced fat cream cheese, softened
  • 1 Tbsp cumin
  • 12 enchilada-size flour tortillas
  • 2 cups shredded cheese

1. In large bowl, mix together beans, pumpkin, ½ cup salsa, cream cheese, and cumin.

2. Spoon a thin layer of salsa on the bottom of a 9×13 pan.

3. For each tortilla, spoon about 1/3 cup filling down the center, sprinkle with cheese, and roll up. Lay in pan, on top of salsa.

4. When all the enchiladas are in the pan, spread remaining salsa on top and sprinkle remaining cheese on top of the salsa.

5. Bake at 350 degrees for 30 minutes, or until hot throughout.

Click here for the printable recipe

I love this recipe because it works with any salsa, or a combination.  One of our favorites is to use mango salsa in the filling, then tomatillo salsa under and over the enchiladas. I serve it with either a green salad or corn sauteed in a bit of olive oil and barbeque dry rub seasoning (really…it’s yummy!).

And for the week’s menu:

Monday: Turkey, Cranberry, and Provolone Paninis with Sweet Potato Fries

Tuesday: Pumpkin, Black Bean, and Mango Enchiladas with Sauteed BBQ Corn

Wednesday: Greek Burgers with Cucumber Tomato Salad

Thursday: Oven Baked Fish and Chips with Vegetables and Dip

Friday: Grilled Chicken with Corn on the Cob and Green Salad

It’s so nice to be settling into a routine, with everyone at school or work or wherever they’re supposed to be.  The predictable schedule, along with the cool fall days, has me in the mood to actually cook these days…a welcome change from our chaotic summer!

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