Pumpkin Chicken and Black Bean Enchiladas
Dive into a cozy fall favorite with these Pumpkin Chicken and Black Bean Enchiladas! Featuring a homemade pumpkin enchilada sauce, hidden veggies and a bunch of protein and fiber, these enchiladas are healthy and delicious. They're even gluten-free friendly too!
Equipment
- large pan
- spatula
- 9x13" baking dish
Ingredients
For the Pumpkin Enchilada Sauce:
- 2 cups broth of choice
- 1 can pumpkin puree (15oz)
- 2 chipotle peppers in adobo *
- 2 tbsp adobo sauce *
- 4 garlic cloves peeled
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
For the Chicken and Black Bean Enchiladas:
- avocado oil or olive oil
- ½ yellow onion diced
- 8 oz frozen cauliflower rice - can omit
- kosher salt to taste
- 1 can black beans drained & rinsed (15oz)
- 1.5 cups cooked & shredded chicken **
- 10 large tortillas (about 6.5" in diameter)***
- 6 oz shredded mexican blend cheese
- chopped cilantro optional, for topping
Instructions
- First, preheat your oven to oven to 350F. Then, add all pumpkin enchilada sauce ingredients to a high-speed blender and blend until smooth. Taste and adjust the amount of chipotle peppers if you want it even spicier!2 cups broth of choice, 1 can pumpkin puree, 2 chipotle peppers in adobo, 2 tbsp adobo sauce, 4 garlic cloves, 1 tsp chili powder, 1 tsp cumin, 1 tsp kosher salt
- Next, bring a large pan to medium heat. Once hot, add a bit of avocado oil. Then, add onion and frozen cauliflower rice. Season with kosher salt to taste. Sauté, stirring occasionally, for about 5 minutes or until softened and tender.avocado oil, ½ yellow onion, 8 oz frozen cauliflower rice, kosher salt
- Turn off the heat and then add in the shredded chicken, black beans and 2 cups of the pumpkin enchilada sauce. Stir until incorporated.1 can black beans, 1.5 cups cooked & shredded chicken
- Add ¾ cup of the pumpkin enchilada sauce to the bottom of the baking dish and spread out evenly. Set aside.
- Wrap your stack of tortillas in a damp paper towel and microwave for about 30 seconds. This will help make them more pliable to reduce the risk of breaking when rolling up the enchiladas.10 large tortillas
- Place a warm tortilla on your cutting board. Then, add a generous strip of the chicken and black bean filling down the center of the tortilla, followed by a strip of shredded cheese. Carefully roll the tortilla up and place it seam-side down into the baking dish. Repeat the process with the remaining tortillas. If you're working slowly and notice your tortillas have gotten cold, repeat the warming process in the microwave. Depending on the size of your pan and tortillas, you may have to place 8 of the enchiladas horizontally and the remaining 2 vertically in the pan.6 oz shredded mexican blend cheese
- Spread the remaining pumpkin enchilada sauce (about 1 cup) evenly over the top of the enchiladas. Then, sprinkle the remaining shredded cheese over top.
- Transfer baking dish to the oven and cook for about 20 minutes or until cheese has melted. Optionally, top with chopped cilantro. Enjoy!chopped cilantro
Video
Notes
*NOTE: Chipotle peppers in adobo sauce come in a small can, and can be found in the international section of the grocery store. For this recipe, you’ll need 2 of the peppers and 2 tbsp of the sauce that comes in the can. This yields a medium spice level, so feel free to decrease or increase the amount based on your spice preference. **NOTE: To make this recipe quick and easy, consider using some shredded rotisserie chicken! Or cook the chicken yourself - my favorite method is boiling. First, add chicken breast to a medium-sized pot and season with salt and pepper. Then, cover with at least 1" of water. Bring to a boil. Once boiling, reduce heat to low, cover the pot and allow it to simmer until the chicken is done through - timing will vary based on the size/thickness of the breasts, but mine typically takes about 15 minutes. To easily shred it, use a hand or stand mixer. ***NOTE: To keep these gluten free, I like to use Siete tortillas (specifically the cassava flour or almond flour ones). However, you can also use corn tortillas or flour tortillas, as long as they are roughly 6-7" in diameter. NUTRITION INFO: The nutrition info listed below is an estimate per serving (for 2 enchiladas) and assumes that you use Siete cassava flour tortillas.
Nutrition
Calories: 482kcal | Carbohydrates: 52g | Protein: 28g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 2601mg | Potassium: 542mg | Fiber: 15g | Sugar: 7g | Vitamin A: 13618IU | Vitamin C: 27mg | Calcium: 288mg | Iron: 3mg