RMHC-EIWI Pumpkin Black Bean Enchiladas- 30 & 50 serving sizes
"A creamy, savory, and budget-friendly twist on a classic."
Serves 30 & 50 | Prep Time 30-60 minutes | Cook Time 45 minutesWhy I Love This Recipe
The unlikely duo of pumpkin and black bean make a creamy and satisfying enchilada. The filling makes an excellent dip for tortilla chips as well!
Ingredients You'll Need
For a group of 50:
14 cans black beans, drained and rinsed
6 cans pumpkin puree (NOT pumpkin pie filling)
Tortillas (whole wheat would be ideal)
6 jar of your favorite salsa
Taco seasoning to taste (or combine cumin, chili powder, garlic, onion, paprika, oregano to make your own)
Lime juice to taste
Cilantro if desired
6 cans enchilada sauce or make your own
For a group of 30:
8 cans black beans, drained and rinsed
4 can pumpkin puree (NOT pumpkin pie filling)
Tortillas (whole wheat would be ideal)
4 jar of your favorite salsa
Taco seasoning to taste (or combine cumin, chili powder, garlic, onion, paprika, oregano to make your own)
Lime juice to taste
Cilantro if desired
4 cans enchilada sauce or make your own
Directions
Drain and rinse black beans
Combine black beans, pumpkin, taco seasoning
Fill tortillas with the filling and place in a pan that is coated with enchiladas sauce
Repeat until pan is full
Cover filled tortillas with enchiladas sauce
Bake for 25 minutes in an oven at 375 degrees
Pair with cilantro, salsa, and lime
