Name: Creamy Pumpkin Black Bean Enchiladas
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 batch pumpkin enchilada sauce ((DIVIDED)); 2 tbsp olive oil ((or avocado oil, if oil-free, sub water)); 1.5 cups red onion ((diced, 1/2 medium onion yields ~1.5 cups or 180 g)); 1 null red bell pepper ((large, diced, 1 large bell pepper yields ~ 1.5 cups or 210 g)); 2 cups kale ((loosely packed, chopped)); 0.5 tsp sea salt; 2 cans black beans ((15-oz, drained and rinsed, or sub ~3 cups homemade)); 3 cups pumpkin enchilada sauce ((from above)); 8 null tortillas ((~8-inch, flour or corn)); 1.5 cups pumpkin enchilada sauce ((from above)); 1 null avocado ((sliced, or avocado crema)); null null chopped cilantro ((freshly chopped))

Instructions

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1

Preheat the oven to 350 degrees F (176 C).
2

Prepare the pumpkin enchilada sauce (1 batch). You’ll need ~4.5 cups (1070 ml) total for the enchiladas.
3

Heat olive oil (2 tbsp) in a large skillet over medium heat. Add the red onion (1.5 cups) and cook for 2-3 minutes until softened. Add the bell pepper (1 red), kale (2 cups), and sea salt (0.5 tsp). Cook for 4-5 minutes, stirring frequently, until the [kale] is wilted.
4

Add the black beans (2 cans), pumpkin enchilada sauce (3 cups), and water (0.25 cup) (if subbing oil with water). Stir and simmer for 8-10 minutes, stirring occasionally, allowing the [black beans] to absorb flavors.
5

To make [tortillas] pliable, heat them on an oven rack for 30-60 seconds, then wrap in a towel. Alternatively, microwave in a damp towel for 30 seconds.
6

Pour ~0.5 cup of [pumpkin enchilada sauce] into a 9x13-inch baking dish, spreading to coat the bottom.
7

Place a generous amount of filling (~0.5 cup) on one end of a [tortilla], roll it up, and place it seam-side down in the baking dish. Repeat with remaining [tortillas] and filling.
8

Pour the remaining pumpkin enchilada sauce (1.5 cups) over the [enchiladas]. Bake for 15-20 minutes, until warmed through and slightly crackly on top.
9

Serve topped with avocado (1 sliced) and [chopped cilantro] (optional).
10

Leftovers keep in a sealed container in the refrigerator for 3-4 days or freezer for 1 month. Reheat in microwave or 350-degree F (176 C) oven for 15-20 minutes.
11

For freezing, prepare [enchiladas] up to baking, then freeze unbaked. Thaw at room temperature for 20-30 minutes before reheating as instructed.