Preheat oven to 425 degrees F (220 degrees C).
Coconut Oil (1 Tbsp)
Red Onion (1/2)
Bell Pepper (1)
Garlic (2 cloves)
to large sauce pan, and cook over medium heat for 5-7 minutes, or until onions are translucent.
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)
Ground Black Pepper (1/4 tsp)
, then stir to combine.
In a large 9x13-inch baking dish, add
Enchilada Sauce (1/2 cup)
to the bottom, followed by the first layer of
, cut into 2-inch strips.
On top of the tortillas, add 1/3 black bean, pumpkin and veggie mixture, followed by
Shredded Mexican Cheese Blend (2/3 cup)
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.
Wrap the casserole dish in aluminum foil, then bake for 30 minutes.
Remove foil and bake additional 5-7 minutes, or until cheese begins to brown.
Allow to cool 10 minutes before cutting and serving.
Fresh Cilantro (to taste)
Fresh Chives (to taste)
Sour Cream (to taste)
Cotija Cheese (to taste)
Avocados (to taste)
. Serve and enjoy!