Black Bean and Pumpkin Enchiladas for Halloween Entertaining
I affectionately refer to these enchiladas as my Halloween Enchiladas, since they tend to show up right around the same time as ghosts and goblins. Besides being the perfect orange-and-black color combination, these enchiladas can also feed a crowd. I’ve got you covered for your next Halloween party: candy for the little ones, pumpkin enchiladas for the grownups.
These enchiladas are unlike anything I’ve ever made before: smoky, creamy and satisfying, thanks to the pumpkin-chipotle sauce and sprinkle of peppery cheese. Piping-hot, savory enchiladas are the perfect defense against fall’s cool, crisp evenings.
Black beans and sweet potatoes are one of my favorite vegetarian combinations. You won’t even notice that these enchiladas — packed with fiber, protein and a daily dose of beta carotene — are completely meatless. The star of the dish is the unexpected pumpkin enchilada sauce that completely transforms the way we normally think of pumpkin, which is typically limited to cakes, pies and other sweets.
To have this as a weeknight dinner, make the sauce while the filling is cooking. You can find dried chipotle chiles in the produce section of most supermarkets, but if you can’t locate any, substitute canned chipotles. If you end up going the canned route, reduce the number of peppers to two and try to limit the adobo sauce as much as you can. You want the chipotles to complement the pumpkin sauce, not overwhelm it.
Black Bean and Pumpkin Enchiladas
1 small onion, chopped (about 1 cup)
1 teaspoon olive oil
2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 1/2 cups chopped sweet potatoes
1 can (15 ounces) black beans, drained and rinsed
1 garlic clove, chopped
1/4 cup chopped cilantro, finely chopped
10 flour tortillas
3/4 cup shredded pepper Jack cheese
4 dried chipotle chiles
1 can (15 ounces) 100 percent pure pumpkin
2 cups vegetable broth
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Preheat the oven to 350 degrees F.
Make the sauce: Reconstitute the dried chipotle chiles in hot water and let soak for 10 minutes. Drain water off the chiles and place into a blender. Add the rest of the sauce ingredients and puree until very smooth. If it’s too thick, add more broth.
Set aside until enchiladas are prepped. Season to taste. If your broth is salty, you may forgo any additional salt.
Make the enchiladas: Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat and add the onion. Add the spices and sweat for 5 minutes until onion is translucent. Add the sweet potatoes and cook for 15 minutes until tender.
If the potatoes start to stick to the bottom of the pan, add a bit of vegetable broth. Once potatoes are cooked, stir in the black beans. Season to taste with a pinch of salt and pepper.
To assemble the enchiladas, pour 3/4 to 1 cup of the sauce into the bottom of a 9-by-13-inch casserole dish to cover. Place 1 tortilla on a cutting board and add about 1/4 to 1/3 cup filling; you may need more or less, depending on the size of your tortilla.
Roll up tightly and place seam side down in the casserole dish. Continue with the rest of the tortillas and cover with the rest of the enchilada sauce. Top with cheese, cover with foil and bake for 15 minutes. Remove the foil and cook for an additional 10 to 15 minutes until bubbly.
Per serving: Calories 483; Fat 16 g; Cholesterol 46 mg; Carbohydrate 63 g; Fiber 13 g; Sugars 5.5 g; Protein 19 g
Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge ( delishknowledge.com ), a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their "Happy Weight."