I've seen recipes all over the place for Pumpkin and Black Bean enchiladas, burritos, quesadillas, tacos, etc.
Now the flavor combo together sounded incredible to me - and I'm sorry it took me almost a year to get around to finally making these.
I didn't use a recipe - I just kind of winged it. But it was so tasty, so easy and so good! Wasn't a huge hit with the non-vegetarian loving hubs, but I adored these and would so make these again.
Stephany's Pumpkin and Black Bean Enchiladas
1 package small flour tortillas
1 can pumpkin
1 can pumpkin
1 can black beans - drained and rinsed
1 package shredded mexican cheese
1 jar mexican seasoning (whatever you have around)
1 bottle green enchilada sauce mix
Spread pumpkin on the tortilla and sprinkle with a T of black beans, a sprinkle of seasoning and a tsp or so of cheese and a little sprinkle of fresh cilantro.
Roll up the tortillas and place in a baking dish. Repeat to make enough for your casserole dish. top with enchilada sauce and sprinkle with cheese.
bake at 350 for 30 minutes until warmed inside.
I served this with some sliced tomatoes with cilantro and some fresh fried plantains that I made myself at home. I cut the plantain up, and fried the slices in oil and then drained on paper towel and sprinkled with salt - they really didn't absorb that much oil so don't freak out over frying them. they were such a good treat with the enchiladas!