Hg Pumpkin Enchiladas

Give your next Mexican-inspired meal a cozy, seasonal twist with Hg Pumpkin Enchiladas—a delightful fusion of warm pumpkin puree, hearty black beans, and a medley of spices like cumin, smoked paprika, and a hint of cinnamon. Wrapped in soft corn tortillas and smothered with rich enchilada sauce, this dish is topped with a generous layer of melted cheddar and Monterey Jack cheese for an irresistible, bubbly finish. Ready in just 45 minutes, this vegetarian-friendly recipe strikes the perfect balance between creamy, smoky, and savory, while offering a unique way to showcase fall flavors. Garnished with fresh cilantro, these enchiladas are ideal for weeknight dinners or festive gatherings. Whether you're a fan of bold spices or looking for a creative use of pumpkin, this comforting dish is sure to become a new favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Pumpkin puree (unsweetened)
• 1 cup Black beans (cooked and drained)
• 0.5 cup Sour cream
• 1 cup Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 Small onion (finely diced)
• 2 Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Chili powder
• 0.25 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 8 Corn tortillas
• 2 cups Enchilada sauce (red or green)
• 1 tablespoon Olive oil
• 0.25 cup Fresh cilantro (chopped, for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.

Step 3

Stir in the pumpkin puree, black beans, sour cream, cumin, smoked paprika, chili powder, cinnamon, salt, and pepper. Mix well and cook for 5 minutes until warmed through. Remove from heat.

Step 4

Lightly grease a 9x13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly in the bottom of the dish.

Step 5

Warm the corn tortillas in a microwave for 20-30 seconds to make them pliable. Spoon about 1/4 cup of the pumpkin filling onto each tortilla and roll it tightly. Place the rolled tortillas seam-side down in the prepared baking dish.

Step 6

Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 8

Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.

Step 9

Serve warm and enjoy your Hg Pumpkin Enchiladas!

Nutrition Facts

Serving size	2078.9 grams (2078.9g)

Amount per serving	% Daily Value*
Calories	2845

Total Fat 127.40g	163%
Saturated Fat 63.60g	318%
Polyunsaturated Fat 1.30g
Cholesterol 279mg	93%
Sodium 6447mg	280%
Total Carbohydrate 337.30g	123%
Dietary Fiber 70.10g	250%
Total Sugars 39.70g
Protein 117.40g	235%

Vitamin D 24IU	120%
Calcium 2339mg	180%
Iron 24mg	132%
Potassium 4292mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 15.8%

Carbs: 45.5%