Pumpkin and Mexican flavors are a combination that makes more sense than it might first appear. Canned pumpkin puree blended with jalapeno, garlic, and chili powder produces a sauce that is earthy, slightly sweet, and carries just enough heat to keep things interesting. Paired with a filling of black or pinto beans wilted with spinach and softened onion, this is a vegetarian enchilada that does not feel like a compromise. This has become one of our go-to weeknight dinners when we want something vegetarian that actually fills you up. Whole wheat tortillas hold up better than flour ones during baking and add a slightly nutty flavor that complements the sauce.
Just right. The white American cheese melted on top in the final five minutes is optional but gives a familiar, comforting finish. It works. You can assemble the entire dish up to a day ahead, cover and refrigerate, then bake from cold, adding about 10 minutes to the total time. Scallions scattered over the top add color and a mild bite that cuts beneath the richness of the cheese.
Make the Pumpkin Sauce and Cook the Filling
Puree 2 cups of canned pumpkin with jalapeno, 3 garlic cloves, chili powder, salt, and pepper in a food processor for about 30 seconds. In a skillet, cook diced onion and minced garlic until soft, then fold in the chopped spinach and let it wilt. Combine the spinach mixture with 4 cups of drained beans. 
Roll and Arrange the Enchiladas
Pour 1 cup of pumpkin sauce into the bottom of a 9×13 inch baking dish. Warm each tortilla briefly in the microwave to make it pliable. Add about 2/3 cup of the bean filling to the center of each tortilla, roll it up, and place it seam side down in the dish. Repeat with all 8 tortillas.
Bake with Sauce and Cheese
Pour the remaining pumpkin sauce over the assembled enchiladas. Bake at 350 degrees Fahrenheit for 25 minutes. Remove from the oven, top with slices of white American cheese, and return to the oven for 5 more minutes. Let the dish rest for 5 minutes before garnishing with sliced scallions and serving.
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Bean and Spinach Enchiladas in Pumpkin Sauce
- Total Time: 55 minutes
- Yield: Serves 4
Description
These enchiladas feature a unique pumpkin sauce that adds a delightful twist to the classic Mexican dish, filled with beans and spinach for a hearty meal.
Ingredients
- 8 whole wheat enchilada sized tortillas
- cheese
- scallions
- 4 cups cooked and drained beans, black or pinto (or 2 15 oz cans of beans)
- 1 onion, diced
- 1 clove garlic, minced
- 2 cups spinach leaves, washed, destemmed, chopped
- 2 cups canned pumpkin puree
- 1 jalapeno
- 1 tsp chili powder
- 3 cloves garlic
- salt and pepper
- 5 slices white American cheese (optional)
Instructions
- In a food processor, combine all ingredients for the sauce and puree for 30 seconds.
- Spray a medium skillet with cooking spray and heat to medium heat. Add diced onion and cook 3-4 minutes, until soft. Add minced garlic. Remove from heat and stir thoroughly. Fold in chopped spinach and allow to wilt. Combine with beans.
- Place 1 cup of sauce in the bottom of a 9×13″ glass baking dish. Preheat oven to 350°F (175°C). If desired, microwave each tortilla 10 seconds to make pliable. Add 2/3 cup of bean mixture to center of tortilla. Roll to form enchilada. Place seam side down in baking dish. Repeat with remaining ingredients. Pour remaining sauce over prepared enchiladas. Bake for 25 minutes. Remove from oven, top with slices of cheese, and return to oven. Bake 5 minutes. Remove from oven, let stand for five minutes. Garnish with sliced scallions, if desired. Serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Can I use canned beans directly without cooking them?
Yes. Drain and rinse two 15-ounce cans of black or pinto beans and they are ready to use. There is no need to cook canned beans further as they will heat through inside the enchiladas during baking.
How spicy is the pumpkin sauce?
The heat level depends on the jalapeno and chili powder you use. For a milder sauce, remove the seeds and ribs from the jalapeno before pureeing. For more heat, leave the seeds in or add a second jalapeno.
Can I make these enchiladas ahead of time?
You can assemble the enchiladas and pour the sauce over them up to one day ahead. Cover tightly with foil and refrigerate. Add about 10 minutes to the bake time when cooking from cold, or bring the dish to room temperature first.
