Pumpkin black bean enchiladas recipe for six
Recipe shopping list — copy the items into Valedo.
These vegetarian enchiladas serve six for dinner. The filling is pumpkin, black beans, corn, and spices rather than meat.
Ingredients
Corn tortillas
12 tortillas
Pumpkin puree
1 can (15 ounces)
Canned black beans
2 cans (15 ounces each)
Frozen corn
1 cup
Yellow onion
1
Garlic cloves
3
Ground cumin
2 teaspoons
Chili powder
2 teaspoons
Salsa verde
2 cups
Shredded Monterey Jack cheese
2 cups
Fresh cilantro
1/4 cup
Lime
1
How to make it
- Sauté onion and garlic, then stir in pumpkin, drained beans, corn, cumin, chili powder, and salt. 2. Spread salsa verde in a baking dish. 3. Fill and roll the tortillas, arranging them seam-side down. 4. Cover with remaining salsa and cheese. 5. Bake at 375°F until bubbling, about 25 minutes. 6. Top with cilantro and lime.
FAQ
Who is "Pumpkin black bean enchiladas recipe for six" for?
These vegetarian enchiladas serve six for dinner. The filling is pumpkin, black beans, corn, and spices rather than meat.
What do I need to buy for "Pumpkin black bean enchiladas recipe for six"?
This list has 12 items, including Corn tortillas, Pumpkin puree, Canned black beans, and Frozen corn. Cross off what you already own, then buy the rest.
Do I need every item on "Pumpkin black bean enchiladas recipe for six"?
No. Use it as a starting checklist for Pumpkin black bean enchiladas recipe for six. Cross off what you already have—often that includes Corn tortillas—and add anything your situation still needs.
Does "Pumpkin black bean enchiladas recipe for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Sauté onion and garlic, then stir in pumpkin, drained beans, corn, cumin, chili powder, and salt. 2. Spread salsa verde in a baking dish. 3. Fill and roll the tortillas, arranging them seam-side down. 4. Cover with remaining salsa and cheese. 5. Ba…
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