Pumpkin Enchiladas

Introduce a seasonal twist to your dinner table with these irresistible Pumpkin Enchiladas, a comforting fusion of warm autumn flavors and classic Mexican cuisine. This easy-to-follow recipe combines creamy pumpkin puree with zesty green enchilada sauce, creating a velvety sauce spiced with cumin, chili powder, and a hint of cinnamon. Stuffed with a hearty mix of black beans, sweet corn, and gooey cheddar cheese, these enchiladas are wrapped in soft tortillas and baked to golden perfection. Topped with extra cheese and garnished with fresh cilantro, they offer a unique yet approachable flavor profile that’s perfect for fall dinners, vegetarian gatherings, or any time you crave something cozy and delicious. Ready in just under an hour, these pumpkin enchiladas are a wholesome, flavor-packed crowd-pleaser you’ll want to make again and again.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 15 oz Pumpkin puree
• 1 cup Green enchilada sauce
• 1 cup Sour cream
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 0.25 tsp Cinnamon
• 0.5 tsp Salt
• 1 cup Black beans (cooked or canned, drained and rinsed)
• 1 cup Corn kernels (fresh, frozen, or canned, drained)
• 2 cups Shredded cheddar cheese
• 8 pieces Flour or corn tortillas
• 0.25 cup Fresh cilantro (chopped)
• 1 tbsp Olive oil or cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.

Step 2

In a large mixing bowl, combine the pumpkin puree, green enchilada sauce, sour cream, ground cumin, chili powder, cinnamon, and salt. Whisk until smooth and well blended.

Step 3

Set aside about 1 cup of this pumpkin sauce mixture for topping the enchiladas.

Step 4

In another bowl, stir together the black beans, corn, 1 cup of shredded cheddar cheese, and 2 tablespoons of the prepared pumpkin sauce. This will be the filling for the enchiladas.

Step 5

Lay a tortilla flat on a clean surface. Spoon 2-3 tablespoons of the bean and corn mixture onto the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 6

Once all the enchiladas are arranged in the dish, pour the reserved pumpkin sauce evenly over the top, making sure each enchilada is covered.

Step 7

Sprinkle the remaining 1 cup of shredded cheddar cheese over the sauce-covered enchiladas.

Step 8

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with freshly chopped cilantro before serving.

Step 10

Serve warm and enjoy your pumpkin enchiladas with a side of rice, salad, or guacamole if desired!

Nutrition Facts

Serving size	(1662.9g)

Amount per serving	% Daily Value*
Calories	2231.9

Total Fat 151.4g	0%
Saturated Fat 84.9g	0%
Polyunsaturated Fat 3.3g
Cholesterol 365.6mg	0%
Sodium 6145.6mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 37.7g	0%
Total Sugars 47.6g
Protein 93.6g	0%

Vitamin D 0IU	0%
Calcium 2195.9mg	0%
Iron 14.9mg	0%
Potassium 2683.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 15.8%

Carbs: 26.6%