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Home » Healthy Pumpkin Black Bean Enchilada Casserole

Healthy Pumpkin Black Bean Enchilada Casserole

October 10, 2018 By Kaylee Pauley Leave a Comment

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Healthy Pumpkin Black Bean Enchilada Casserole | Lemons and Basil

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!

Healthy Pumpkin Black Bean Enchilada Casserole | Lemons and BasilHealthy Pumpkin Black Bean Enchilada Casserole | Lemons and BasilHealthy Pumpkin Black Bean Enchilada Casserole | Lemons and BasilPumpkin-Enchilada-Casserole1Healthy Pumpkin Black Bean Enchilada Casserole | Lemons and BasilHealthy Pumpkin Black Bean Enchilada Casserole | Lemons and Basil

Healthy Pumpkin Black Bean Enchilada Casserole
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
This Healthy Pumpkin Black Bean Enchilada Casserole is perfect for this time of year, warm and filling, full of flavor, yet loaded with nutrition!
Author: Kaylee Pauley
Recipe type: Dinner
Cuisine: Mexican
Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Add black beans, pumpkin puree, salsa and all seasonings (chili powder through black pepper) then stir to combine.
  4. In a large 9x13 baking dish, add ¼-1/2 cup enchilada sauce to the bottom, followed by first layer of tortillas.
  5. On top of the tortillas, add ⅓ black bean, pumpkin and veggie mixture, followed by approximately ⅔ cup shredded cheese.
  6. Repeat with enchilada sauce, tortillas, black bean/veggie mix and cheese two more times, finishing with the enchilada sauce and cheese on top.
  7. 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.
Notes
Nutrition Info does not include any suggested toppings.
Nutrition Information
Serving size: 1 Calories: 196 Fat: 10 Saturated fat: 5 Unsaturated fat: 3 Trans fat: 0 Carbohydrates: 21 Sugar: 3 Sodium: 580 Fiber: 9 Protein: 9 Cholesterol: 17
3.5.3251

 

Filed Under: Beans, Bell Peppers, Black Beans, Cojita Cheese, Dinner, Garlic, Onions, Pumpkin, Shredded cheese, Smoked Paprika, Tomatoes, Vegetarian

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About Me


I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

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Health and nutrition have always been important to me, but over the past several years, my knowledge and interest in food and how it affects our body has really expanded. So, with my love for cooking, organic produce, and whole foods, I hope to inspire you in your cooking adventures and journey of good health, the way so many other food blogs have inspired me! Read More…

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