Baked Pumpkin and Black Bean Enchiladas with Smoky Chipotle Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Soft corn tortillas filled with spiced pumpkin puree and black beans, baked under a smoky chipotle tomato sauce and melted cheese. This mexican-inspired halloween (vegetarian) ready in about 50 minutes pairs pumpkin puree, black beans, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pumpkin puree
• 1 can (15 oz), drained and rinsed black beans
• 8 small corn tortillas
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 can (14 oz) canned diced tomatoes
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1/4 cup chopped, for garnish cilantro
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and sauté for 4-5 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1 cup pumpkin puree, 1 can drained black beans, 1 can diced tomatoes, and 2 chopped chipotle peppers in adobo sauce. Simmer over low heat for 10 minutes until thickened, seasoning with salt and black pepper to taste.
3. Step 3: Lightly warm 8 small corn tortillas in the microwave for 20 seconds to make them pliable. Spoon about 1/4 cup of the pumpkin and bean mixture into each tortilla, roll up tightly, and place seam side down in a greased 9x13-inch baking dish.
4. Step 4: Pour the remaining pumpkin-chipotle sauce evenly over the enchiladas and sprinkle 1 1/2 cups shredded Monterey Jack cheese on top.
5. Step 5: Bake uncovered for 20 minutes at 375°F until the cheese melts and edges are bubbling. Garnish with 1/4 cup chopped fresh cilantro before serving.