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SideChef
Recipes
Comfort Food
Healthy Pumpkin Black Bean Enchilada Casserole
Recipe

19 INGREDIENTS • 10 STEPS • 50MINS

Healthy Pumpkin Black Bean Enchilada Casserole

Aside from cooked pumpkin and homemade enchilada sauce, this casserole is loaded with ingredients and mounds of cheese. The result is a warm, hearty meal, boasting in authentic Mexican flavors that is sure to satisfy!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Aside from cooked pumpkin and homemade enchilada sauce, this casserole is loaded with ingredients and mounds of cheese. The result is a warm, hearty meal, boasting in authentic Mexican flavors that is sure to satisfy!
50MINS
Total Time
$0.72
Cost Per Serving
Ingredients
Servings
12
US / Metric
Coconut Oil
1 Tbsp
Coconut Oil
Garlic
2 cloves
Garlic, minced
Red Onion
1/2
Red Onion, diced
Bell Pepper
1
Bell Pepper, diced
Black Beans
1 can
(15 oz)
Black Beans, rinsed, drained
Canned Pumpkin Purée
1 cup
Canned Pumpkin Purée, cooked
Chili Powder
1/2 Tbsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Smoked Paprika
1 tsp
Smoked Paprika
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Mild Salsa
3/4 cup
Mild Salsa
Tortilla
6
Tortillas
I used Ole Mexican Foods Xtreme Wellness® High Fiber Low Carb Wraps
Enchilada Sauce
2 cups
Enchilada Sauce
Shredded Mexican Cheese Blend
2 cups
Shredded Mexican Cheese Blend
or Cheddar Cheese
Fresh Cilantro
to taste
Fresh Cilantro
Fresh Chives
to taste
Fresh Chives
Sour Cream
to taste
Sour Cream
Cotija Cheese
to taste
Cotija Cheese
Avocado
to taste
Avocados, sliced
Nutrition Per Serving
VIEW ALL
Calories
173
Fat
8.1 g
Protein
7.5 g
Carbs
18.4 g
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Healthy Pumpkin Black Bean Enchilada Casserole
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Add Coconut Oil (1 Tbsp), 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 (1 cup), Mild Salsa (3/4 cup), Chili Powder (1/2 Tbsp), Ground Cumin (1 tsp), Smoked Paprika (1 tsp), and Ground Black Pepper (1/4 tsp), then stir to combine.
step 3 Add Black Beans (1 can), Canned Pumpkin Purée (1 cup), Mild Salsa (3/4 cup), Chili Powder (1/2 Tbsp), Ground Cumin (1 tsp), Smoked Paprika (1 tsp), and Ground Black Pepper (1/4 tsp), then stir to combine.
step 4
In a large 9x13-inch baking dish, add Enchilada Sauce (1/2 cup) 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 (2/3 cup).
step 6
Repeat with Enchilada Sauce (1 1/2 cups), tortillas, black bean and veggie mix, and Shredded Mexican Cheese Blend (1 1/3 cups) 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 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!
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!
Tags
view more tags
Comfort Food
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Spring
Mexican
Summer
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