Pumpkin brings a little sweetness and plenty of substance to these savory enchiladas, filled with black beans, sautéed onion, and warm spices. Roasting the pumpkin first gives it tender centers and caramelized edges that hold their own against the smoky red enchilada sauce. Tucked into corn tortillas and baked beneath a bubbling layer of cheese, they make a welcoming fall supper—and a delicious reason to bring home a cooking pumpkin from the farmers market.
INGREDIENTS:
3 cups peeled, seeded cooking pumpkin, cut into ½-inch cubes
2 tablespoons olive oil, divided
½ teaspoon fine salt, divided, plus more to taste
¼ teaspoon freshly ground black pepper
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon smoked paprika
1 (15-ounce) can black beans, drained and rinsed
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
2½ cups prepared red enchilada sauce, mild or medium
12 (6-inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided
Neutral oil, for brushing the tortillas
METHOD:
Heat the oven to 425°F. Toss the pumpkin with 1 tablespoon olive oil, ¼ teaspoon salt, and the black pepper. Spread on a large rimmed baking sheet in a single layer. Roast for 20–25 minutes, turning once, until tender and lightly browned.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened. Add the garlic, cumin, oregano, and smoked paprika. Cook for about 30 seconds, until fragrant.
Stir in the black beans, roasted pumpkin, remaining ¼ teaspoon salt, and ¼ cup enchilada sauce. Cook gently for 2–3 minutes, stirring carefully to keep some pumpkin pieces intact. Remove from the heat and stir in the cilantro and lime juice. Taste and adjust the seasoning.
Reduce the oven temperature to 375°F. Spread ½ cup enchilada sauce over the bottom of a lightly greased 9-by-13-inch baking dish.
Lightly brush both sides of the tortillas with neutral oil. Working in batches, warm them in a skillet over medium heat for about 15–20 seconds per side, just until pliable. Stack and cover with a clean kitchen towel to keep warm.
Divide the pumpkin and bean filling among the tortillas, using about ⅓ cup for each. Sprinkle each with a little cheese, using 1 cup cheese altogether. Roll snugly and arrange seam-side down in the baking dish.
Spoon the remaining 1¾ cups enchilada sauce evenly over the tortillas, covering the edges to prevent them from drying out. Sprinkle with the remaining 1 cup cheese.
Cover the dish with foil, tenting it slightly above the cheese. Bake for 20 minutes. Uncover and bake for another 10–15 minutes, until the sauce is bubbling and the filling is hot throughout. Let stand for 5–10 minutes before serving.
SERVING SUGGESTIONS:
Top with sour cream or Mexican crema, chopped cilantro, sliced avocado, or thinly sliced radishes. Serve with lime wedges and a crisp cabbage slaw or green salad.
YIELD: 12 enchiladas; serves 4–6
COOK’S NOTES:
- Choose a dense-fleshed cooking pumpkin, such as a sugar pie pumpkin. Butternut squash or kabocha also works well. Measure the pumpkin after peeling, seeding, and cutting.
- Use pumpkin pieces rather than purée for this recipe; the roasted cubes give the filling its texture.
- Prepared enchilada sauces vary in salt and heat. Taste yours before seasoning the filling, and choose a mild sauce if serving anyone sensitive to spicy food.
- The filling can be made a day ahead and refrigerated. Warm it gently before filling the tortillas, then assemble and bake as directed.
- For a little smoky heat, add 1–2 teaspoons finely chopped chipotle pepper in adobo when you stir in the beans.
