Like many people, I LOVE Fall. It’s truly my favorite time of the year.
Along with the crisp air, apple picking, and beautiful foliage, pumpkin plays a vital role in my affection for this season. My first inclination is to bake with cooked pumpkin, perhaps pumpkin bread or whoopie pies, but I’ve also come to love enjoying it in its inherent savory state. Whether using it to make Pumpkin Chipotle Alfredo or as a replacement for butternut or Kabocha squash in recipes such as this Vegan Lentil Curry, I’m always pleasantly surprised by how satisfying pumpkin is in savory dishes.
And this Healthy Pumpkin Black Bean Enchilada Casserole is no exception! The recipe is an adaption from my Butternut Squash and Black Bean Enchiladas with homemade enchilada sauce. This was my first time making my own sauce and it was a total game changer. The combination of dried spices, olive oil, tomato paste, and broth result in the perfect authentic flavor. I’m fairly certain I’ll never use store-bought again.
Aside from cooked pumpkin and homemade enchilada sauce, this casserole is loaded with sautéed onions and peppers, black beans, spices and seasonings, layers of tortillas, and mounds of cheese. The result is a warm, hearty meal, boasting in authentic Mexican flavors that is sure to satisfy!
- 1 tbsp coconut oil
- 2 garlic cloves, minced
- ½ red onion, diced
- 1 bell peppers ,diced
- 1 can black beans, rinsed and drained
- 1 cup cooked pumpkin puree (I used organic canned pumpkin)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp ground black pepper
- ¾ cup mild salsa
- 6 Xtreme Wellness High Fiber tortillas, cut into 2" strips
- 2 cups enchilada sauce
- 2 cups cheddar or Mexican blend cheese shredded
- Garnishing: Fresh Cilantro, Chives, Sour Cream, Cotija cheese, Avocado
- Preheat oven to 425 degrees.
- Add coconut oil, red onion, bell pepper, and garlic to large sauce pan, and cook over medium heat for 5-7 minutes or until onions are translucent.
- Add black beans, pumpkin puree, salsa and all seasonings (chili powder through black pepper) then stir to combine.
- In a large 9x13 baking dish, add ¼-1/2 cup enchilada sauce to the bottom, followed by first layer of tortillas.
- On top of the tortillas, add ⅓ black bean, pumpkin and veggie mixture, followed by approximately ⅔ cup shredded cheese.
- Repeat with enchilada sauce, tortillas, black bean/veggie mix and cheese two more times, finishing with the enchilada sauce and cheese on top.
- Wrap the casserole dish in aluminum foil, then bake for 30 minutes. Then remove foil and bake additional 5-7 minutes or until cheese begins to brown. Allow to cool 10 minutes before cutting and serving.
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