Ingredients:

  • 2 Tbsp Olive Oil (or neutral oil)
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 3 cups Vegetable Broth (low sodium)
  • 2 Tbsp Tomato Paste
  • 1 (15 oz) can 100% pure Pumpkin Purée
  • 3 Tbsp Chilli Powder (Ancho or similar)
  • 1 Tbsp Ground Cumin (Sauce)
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican preferred)
  • Salt and Black Pepper, to taste
  • 1 tsp Maple Syrup or Brown Sugar (optional)
  • 2 (15 oz) cans Black Beans, rinsed and drained
  • 1 cup Frozen Corn, thawed
  • 1/2 cup Fresh Coriander (Cilantro), chopped (divided use)
  • 1/2 tsp Ground Cumin (Filling)
  • 2 cups Medium Cheddar or Monterey Jack, shredded (divided use)
  • 10-12 medium Corn or Flour Tortillas (6-7 inches)

Instructions:

  1. Heat oil in a large saucepan over medium heat. Add diced onion and cook until softened and translucent (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Stir in tomato paste, chilli powder, 1 Tbsp cumin, smoked paprika, and oregano. Cook for 1-2 minutes, stirring constantly, until the spices are deeply fragrant. Whisk in the vegetable broth and pumpkin purée until smooth. Add the maple syrup/sugar (if using), salt, and pepper.
  3. Bring the sauce to a gentle simmer. Reduce heat to low and cook uncovered for 15 minutes, allowing the sauce to slightly thicken. Remove from heat and set aside.
  4. In a large bowl, combine the rinsed black beans, thawed corn, 1/2 cup of shredded cheese, 1/4 cup of chopped coriander, and the 1/2 tsp of cumin. Mix thoroughly and adjust seasoning as needed.
  5. Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch casserole dish. Ladle about 1 cup of the pumpkin sauce into the bottom of the dish and spread evenly.
  6. Gently warm the tortillas (in a damp paper towel in the microwave for 30 seconds or quickly dipped in warm sauce) to prevent tearing. Spoon about 1/4 to 1/3 cup of filling down the centre of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared dish. Repeat until the dish is full.
  7. Pour the remaining pumpkin sauce evenly over the rolled enchiladas, ensuring all exposed tortillas are covered. Sprinkle the remaining 1.5 cups of shredded cheese evenly over the top. Bake, uncovered, for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Allow the enchiladas to rest for 5-10 minutes before serving. Garnish with the remaining fresh coriander.