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 1/4-1/2 cup enchilada sauce to the bottom, followed by first layer of tortillas.
On top of the tortillas, add 1/3 black bean, pumpkin and veggie mixture, followed by approximately 2/3 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.
Nutrition Info does not include any suggested toppings.