Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Add
Coconut Oil (15 mL)
,
Red Onion (1/2)
,
Bell Pepper (1)
, and
Garlic (2 cloves)
to large sauce pan, and cook over medium heat for 5-7 minutes, or until onions are translucent.
Step 3
Add
Black Beans (1 can)
,
Canned Pumpkin Purée (225 g)
,
Mild Salsa (215 g)
,
Chili Powder (5 g)
,
Ground Cumin (2 g)
,
Smoked Paprika (2 g)
, and
Ground Black Pepper (as needed)
, then stir to combine.
Step 4
In a large 9x13-inch baking dish, add
Enchilada Sauce (110 g)
to the bottom, followed by the first layer of
Tortillas (6)
, cut into 2-inch strips.
Step 5
On top of the tortillas, add 1/3 black bean, pumpkin and veggie mixture, followed by
Shredded Mexican Cheese Blend (75 g)
.
Step 6
Repeat with
Enchilada Sauce (335 g)
, tortillas, black bean and veggie mix, and
Shredded Mexican Cheese Blend (150 g)
two more times, finishing with the enchilada sauce and cheese on top.
Step 7
Wrap the casserole dish in aluminum foil, then bake for 30 minutes.
Step 8
Remove foil and bake additional 5-7 minutes, or until cheese begins to brown.
Step 9
Allow to cool 10 minutes before cutting and serving.
Step 10
Top with
Fresh Cilantro (to taste)
,
Fresh Chives (to taste)
,
Sour Cream (to taste)
,
Cotija Cheese (to taste)
, and
Avocados (to taste)
. Serve and enjoy!
