Pumpkin Black Bean Enchiladas

Not all pumpkin dishes have to be sweet!
Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, diced
• 1 poblano pepper, diced
• 2 cloves of garlic, minced or pressed
• 1 teaspoon each cumin and coriander
• pinch of cinnamon
• 15 ounce can of pumpkin puree (or 2 cups fresh)
• 15 ounce can of black beans (or 2 cups cooked)
• water, as needed
• juice from 1 lime
• 2 cups enchilada sauce
• about a dozen corn tortillas
• 1 Haas avocado, sliced

Directions

1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.

2. Remove the pan from the heat and stir in the lime juice.

3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.

4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.

5. Bake for 20-25 minutes and serve topped with sliced avocado.