Half-and-Half Pumpkin and Black Bean Enchiladas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mexican-inspired dish combining half creamy pumpkin and half hearty black beans wrapped in warm tortillas, topped with spicy enchilada sauce. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs canned pumpkin puree, black beans, drained and rinsed, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small diced onion and sauté for 4 minutes until softened. Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1 tsp chili powder, cooking 1 minute until fragrant.
  2. Step 2: Add 1 cup canned pumpkin puree and 1 cup drained black beans to the skillet. Season with 3/4 tsp salt and 1/2 tsp black pepper. Cook, stirring occasionally, for 5 minutes until heated through and combined.
  3. Step 3: Lightly grease a 9x13-inch baking dish. Soften each of the 8 corn tortillas by warming in a dry skillet for 15 seconds each side. Spoon about 1/4 cup of the pumpkin and bean mixture into each tortilla, roll tightly, and place seam-side down in the dish.
  4. Step 4: Pour 1 1/2 cups enchilada sauce evenly over the rolled tortillas. Sprinkle 1 cup shredded cheddar cheese on top. Bake uncovered for 20 minutes until cheese is melted and bubbly. Let cool 5 minutes before serving.

Frequently asked questions

How long does Half-and-Half Pumpkin and Black Bean Enchiladas take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-and-Half Pumpkin and Black Bean Enchiladas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned pumpkin puree from drying out.

Can I substitute ingredients in Half-and-Half Pumpkin and Black Bean Enchiladas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-and-Half Pumpkin and Black Bean Enchiladas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-and-Half Pumpkin and Black Bean Enchiladas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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