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In recent years, plant-based recipes have surged in popularity, thanks in part to a growing awareness of health, sustainability, and ethical eating. More people are recognizing the benefits of incorporating plant-based meals into their diets, whether they are full-time vegetarians, vegans, or simply looking to reduce their meat consumption. One dish that beautifully showcases the richness and variety of plant-based cooking is Savory Pumpkin Black Bean Enchiladas.

Pumpkin Black Bean Enchiladas

Discover the rich flavors of Savory Pumpkin Black Bean Enchiladas, a delightful plant-based dish perfect for any occasion. This recipe combines nutritious pumpkin and protein-packed black beans, creating a comforting and satisfying meal. With customizable ingredients for various dietary needs, these enchiladas are ideal for family gatherings or meal prep. Packed with vitamins, fiber, and bold spices, they're a delicious way to embrace healthy eating. Enjoy this hearty dish that everyone can savor!
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Ingredients
  

2 cups pumpkin puree (can be canned or homemade from roasted pumpkin)

1 can (15 oz) black beans, rinsed and thoroughly drained

1 cup corn kernels (can be fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

2 cups enchilada sauce (use store-bought or make your own)

8 large flour or corn tortillas

1 cup shredded cheese (options: cheddar, Monterey Jack, or a Mexican cheese blend)

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s at the right temperature when it’s time to bake the enchiladas.

    Prepare the Filling: In a large mixing bowl, combine the pumpkin puree, rinsed black beans, corn kernels, ground cumin, chili powder, garlic powder, onion powder, and season with salt and pepper. Stir thoroughly until all ingredients are well mixed and the filling is evenly combined.

      Assemble the Enchiladas: Start by spreading a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking. Take one tortilla and place approximately 1/3 cup of the pumpkin mixture in the center. Sprinkle a bit of shredded cheese on top, then roll the tortilla tightly around the filling. Place the rolled enchilada seam-side down in the baking dish. Repeat this process for the remaining tortillas and filling.

        Add Sauce and Cheese: After all the enchiladas are placed in the dish, pour the remaining enchilada sauce generously over the top to ensure every enchilada is covered. Finish by sprinkling the rest of the shredded cheese across the surface.

          Bake: Cover the baking dish with aluminum foil to trap the steam inside and help the enchiladas cook evenly. Bake in your preheated oven for 20 minutes. After that, carefully remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden in color.

            Garnish and Serve: Once baked, carefully take the dish out of the oven and allow it to cool for a few minutes. Garnish the top with freshly chopped cilantro for added flavor and color. Serve with slices of creamy avocado on the side for a delightful touch.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4-6 servings