Black Bean and Chicken Enchiladas with Pumpkin Cream Sauce

About This Recipe

Dive into a symphony of flavors with these Black Bean and Chicken Enchiladas, an enticing blend of hearty protein, earthy spices, and succulent sauce. Each enchilada is a bundle of nourishment, brimming with the combined goodness of tender chicken, wholesome black beans, and dark leafy greens. But what truly sets this dish apart is the Pumpkin Cream Sauce. An inventive fusion of pumpkin purée, sun-kissed roasted tomatoes, rich chilies, and a medley of spices creates a perfect harmony of fall flavors and nutritional benefits.

Supporting your health with whole-food ingredients

Classic recipes like enchiladas provide the perfect opportunity to incorporate ingredients that can support our overall wellness. We created a fall-inspired enchilada recipe by blending seasonal flavors with nutritious elements, ensuring the dish is not only flavorful but also lower in sodium and packed with essential nutrients.

• Pumpkin Puree: Pumpkin puree is not only the star of our creamy sauce but also a nutritional powerhouse. It’s rich in vitamin A, providing more than 200% of the daily recommended value in just one cup. Vitamin A is essential for maintaining healthy vision, skin, and immune function. Additionally, pumpkin is a good source of vitamin C, potassium, and dietary fiber, which aids in digestion and helps maintain a feeling of fullness.
• Black Beans: Black beans are a fantastic plant-based protein source, offering about 15 grams of protein per cup. They are also packed with fiber, providing nearly 15 grams per cup, which supports digestive health and helps regulate blood sugar levels. Furthermore, black beans contain essential vitamins and minerals, including iron, magnesium, and folate.
• Spices Over Salt: Using spices like cumin, coriander, and smoked paprika instead of excess salt enhances the flavor profile of the sauce while keeping the sodium content in check. Spices not only add depth and complexity but also bring their own health benefits. For example, cumin is known for its digestive properties, coriander for its anti-inflammatory effects, and smoked paprika for its rich antioxidant content.

How to Prepare Fall Black Bean Enchiladas with Pumpkin Cream Sauce

Prep Time: 20 minutes – –  Cook Time: 35-40 minutes – – Servings: 4-6

Ingredients

For the Enchiladas:

• 1 tbsp olive oil or cooking oil
• 1 small yellow onion, sliced
• 3 cloves garlic, minced
• 12 ounces (about 354.88 ml) pre-cooked chicken, shredded
• 3 cups Guajillo Pumpkin Sauce (recipe below)
• 1 (12-oz) can black beans, drained and rinsed
• 2 cups fresh spinach
• 1 lime, juiced
• 1 cup cilantro, chopped
• 8 ounces cheese of your choice (cheddar, Monterey jack, pepper jack)
• 1 package 8-inch tortillas (8-10 each) corn or flour

For the Pumpkin Cream Sauce:

• 1 cup fire roasted tomatoes
• 1 (15 oz) can pumpkin puree
• 1/2 cup chicken or vegetable stock
• 1/2 cup Greek yogurt or sour cream
• 1 whole chipotle pepper in adobo + 1 tbsp adobo sauce
• 2 tbsp apple cider vinegar
• 1 tsp ground coriander
• ½ tsp ground cumin
• 2 tsp smoked paprika
• ½ tsp ground nutmeg
• 2 tbsp maple syrup, brown sugar, or honey
• Optional: 1-2 tbsp pumpkin spice seasoning

Serve With Optional Toppings:

• Sour cream or Greek yogurt
• Avocado
• Cilantro
• Pico de Gallo or salsa
• Toasted pumpkin seeds

Tools You May Need:

• Large skillet
• Medium saucepan
• Baking dish
• Cutting board
• Knife
• Measuring cups and spoons
• Mixing bowls
• Spatula or wooden spoon

Step-by-Step Instructions

Step 1: Prepare the Pumpkin Cream Sauce

Preheat your oven to 350°F (175°C). In a medium saucepan, combine the fire roasted tomatoes, pumpkin puree, chicken or vegetable stock, Greek yogurt or sour cream, chipotle pepper in adobo, and adobo sauce. Add the ground coriander, ground cumin, smoked paprika, ground nutmeg, and maple syrup (or brown sugar, honey). Optionally, add pumpkin spice seasoning for extra fall flavor. Bring to a simmer over medium heat, stirring occasionally. Allow the sauce to cook for 10-15 minutes until it thickens slightly. Set aside.

Step 2: Prepare the Enchilada Filling

In a large skillet, heat the olive oil over medium heat.Add the sliced onion and cook until softened, about 5 minute. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded chicken, black beans, fresh spinach, lime juice, and chopped cilantro. Cook until the spinach wilts and the mixture is heated through, about 3-5 minutes.

Step 3: Assemble the Enchilada

Spread a thin layer the Pumpkin Sauce on the bottom of a baking dish. Place a tortilla on a flat surface and spoon a generous amount of the chicken and black bean filling down the center. Sprinkle some cheese over the filling, then roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling

Step 4: Bake the Enchiladas

Pour the remaining Pumpkin Cream Sauce over the enchiladas, ensuring they are well-covered. Sprinkle the remaining cheese on top. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Step 5: Serve

Serve the enchiladas with your choice of sour cream or Greek yogurt, sliced avocado, extra cilantro, pico de gallo or salsa, and toasted pumpkin seeds for added crunch.

Enjoy these delicious Black Bean and Chicken Enchiladas with Fall Pumpkin Cream Sauce, a perfect blend of comforting flavors and nutritious ingredients.

Chef’s Notes

• Vegetable-Only Option: For a vegetarian twist, omit the chicken and opt for a sautéed medley of vegetables! For fall and winter, you could use butternut squash, kale, and mushrooms. For summer and spring, try carrot, corn, and zucchini. This flexibility allows you to enjoy this dish year-round with seasonal produce.
• Sauce Versatility: Any leftover Pumpkin Cream Sauce can be stored in the refrigerator for 4-5 days or in the freezer for up to 1 month. It’s not just for enchiladas; you can use it to elevate tacos, braises, or even casseroles!
• Spice It Up: Don’t hesitate to experiment with the sauce. Consider adding spices like allspice, cinnamon, or other fall flavors to complement the pumpkin and create a unique twist.
• Chicken Options: Save time by using pre-shredded chicken from the store or a rotisserie chicken. Alternatively, boil chicken breasts and shred them yourself for that homemade touch, and use the cooking liquid in your sauce in lieu of stock.
• Prepping and Storing Enchiladas: Enchiladas can be prepared in advance in a few ways. You can make the sauce ahead of time and refrigerate or freeze it. Another option is to assemble the entire enchilada dish ahead of time, then bake it when needed. To store, use an airtight container and keep them in the fridge for up to five days. If you choose to freeze them, note that they may have a slightly different texture upon reheating.

Ingredient Notes

• Pumpkin Puree: Look for canned pumpkin puree in the canned vegetable or baking aisle of your local grocery store. Ensure it’s 100% pure pumpkin without added sugars or spices.
• Greek Yogurt: Opt for plain, unsweetened Greek yogurt. It adds creaminess to your sauce without the extra sweetness.
• Chicken Stock: Choose a low-sodium or no-salt-added chicken stock. It gives depth of flavor to your sauce without excessive salt.
• Black Beans: Canned black beans are convenient; just make sure to drain and rinse them to remove excess salt. Dried beans can be used too, but they require soaking and cooking beforehand.
• Chicken: Depending on your preference and schedule, you can buy pre-shredded chicken, a rotisserie chicken, or fresh chicken breasts to cook and shred yourself.
• Tortillas: Pick up your preferred type of tortillas, whether they’re corn, flour, whole wheat, or gluten-free.
• Spinach: Fresh baby spinach works well for this recipe, but you can also use frozen spinach. If using fresh, wash and chop it.
• Cheese: Choose your favorite melting cheese. Common options include cheddar, Monterey Jack, or a Mexican cheese blend.
• Spices: Ensure you have ground cumin, chili powder, garlic powder, salt, and pepper in your spice collection.

Black Bean and Chicken Enchiladas with Pumpkin Cream Sauce

Total Time: 50

Servings: 4-6

Savory fall-inspired enchiladas stuffed with a protein-rich chicken and black bean filling baked in a spiced pumpkin cream sauce.

Ingredients

For the Enchiladas:

1 tbsp olive oil or cooking oil

1 small yellow onion, sliced

3 cloves garlic, minced

12 ounces pre-cooked chicken

3 cups pumpkin sauce

For the Pumpkin Cream Sauce:

1 cup fire roasted tomatoes

1 (15oz) ca pumpkin puree

1/2 cup chicken or vegetable stock

1 whole chipotle pepper in adobo

1tbsp adobo sauce

2 tbsp apple cider vinegar

1tsp ground coriander

1/2 tsp ground cumin

2 tsp smoked paprika

1/2 tsp ground nutmeg

2 tbsp maple syrup, brown sugar, or honey

Optional: 1-2 tbsp pumpkin spice seasoning

To Serve With:

Sour Cream or Greek yogurt

Avocado

Cilantro

Pico de Gallo or salsa

Toasted pumpkin seeds

Instructions

Step 1 Prepare Pumpkin Cream Sauce

In a medium saucepan, combine the fire roasted tomatoes, pumpkin puree, chicken or vegetable stock, Greek yogurt or sour cream, chipotle pepper in adobo, and adobo sauce.

Add the ground coriander, ground cumin, smoked paprika, ground nutmeg, and maple syrup (or brown sugar, honey).

Optionally, add pumpkin spice seasoning for extra fall flavor.

Bring to a simmer over medium heat, stirring occasionally. Allow the sauce to cook for 10-15 minutes until it thickens slightly. Set aside.

Step 2 Prepare the Enchilada Filling

In a large skillet, heat the olive oil over medium heat.

Add the sliced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the shredded chicken, black beans, fresh spinach, lime juice, and chopped cilantro. Cook until the spinach wilts and the mixture is heated through, about 3-5 minutes.

 

Step 3 Assemble the Enchiladas

Preheat your oven to 350°F (175°C).

Spread a thin layer of the Guajillo Pumpkin Sauce on the bottom of a baking dish.

Place a tortilla on a flat surface and spoon a generous amount of the chicken and black bean filling down the center.

Sprinkle some cheese over the filling, then roll up the tortilla and place it seam-side down in the baking dish.

Repeat with the remaining tortillas and filling

Step 4 Bake the Enchiladas

Pour the remaining Pumpkin Cream Sauce over the enchiladas, ensuring they are well-covered.

Sprinkle the remaining cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Step 5 Serve and Enjoy!

Serve the enchiladas with your choice of sour cream or Greek yogurt, sliced avocado, extra cilantro, pico de gallo or salsa, and toasted pumpkin seeds for added crunch.

Nutritional Facts

Serving Size: 2 Enchiladas

Calories Per Serving: 612

Total Fat	14
Saturated Fat	5
Trans Fat	0
Cholesterol	67
Sodium	950
Total Carbohydrate	76
Dietary Fiber	19
Sugars	10
Protein	40

Vitamin A	24 %
Vitamin C	16 %
Iron	23 %
Calcium	55 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.