Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
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.
3.
Add
Black Beans (1 can)
,
Canned Pumpkin Purée (1 cup)
,
Mild Salsa (3/4 cup)
,
Chili Powder (2 tsp)
,
Ground Cumin (1 tsp)
,
Smoked Paprika (1 tsp)
, and
Ground Black Pepper (as needed)
, then stir to combine.
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.
5.
On top of the tortillas, add 1/3 black bean, pumpkin and veggie mixture, followed by
Shredded Mexican Cheese Blend (2/3 cup)
.
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.
7.
Wrap the casserole dish in aluminum foil, then bake for 30 minutes.
8.
Remove foil and bake additional 5-7 minutes, or until cheese begins to brown.
9.
Allow to cool 10 minutes before cutting and serving.
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!
