1 1/2cans black beans - drained, rinsed and soaked 5 minutes
6Udi's Gluten Free Tortillas - vegan can use corn tortillas
1/4- 1/2cupgrated cheddar cheese - I used cheddar goat cheese
Preheat the oven to 400F.
Place a medium saucepan over medium heat.
Chop the red onion and poblano pepper. Add a spray of non-stick to the pan (I used coconut oil spray) and add red onion and poblano pepper. Allow to cook 2 minutes.
After 2-3 minutes, add the remaining ingredients, stir and turn down to low. And cook 5-10 minutes.
While the enchilada sauce is simmering, remove the florets from the stalk of cauliflower and place in food processor. Process until the cauliflower looks like small grains of rice (about 5-15 seconds).
Remove the cauliflower rice from the food processor into a microwave safe bowl and microwave 6 minutes. When the cauliflower s done, add the juice of a lime and a pinch of salt.
Rinse and drain the black beans. Add fresh water to the can and allow them to sit for at least 5 minutes.
Place a small skillet over medium heat. Add frozen spinach, salt and remaining 1/2 of the poblano pepper, chopped.
Cook for 5 minutes until the spinach has defrosted and water is cooked off.
Add lime juice when done cooking. Stir to combine
Place 1/2 can or 3/4 cup of pumpkin puree in a bowl Add cumin and salt and stir.
Now you have everything you need for assembly. Drain the black beans and get all the filling ingredients set up like an assembly line.
Add a layer of enchilada to the bottom of a large casserole dish (about 1/2 cup), Spread it thin but cover the bottom of the pan
Place a tortilla on the cutting board. Add a tablespoon or two of the pumpkin puree to the center of the tortilla. Add about 1/4 cup of black beans, 1/4 cup of cauliflower rice and a spoonful of spinach over the pumpkin puree, layering as you go. Top this all with 1/4 cup of the enchilada sauce and then just roll it up, and place it seam side down in the casserole dish.
Roll the remaining 5 tortillas the same way.
Add 1 1/2 cups of the enchilada sauce to the top, covering all of the tortillas.
Sprinkle up to 1/2 cup of cheese over the top and then place in the oven.
Bake for 15 minutes until cheese is melted.
Remove and enjoy!
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Pumpkin Black Bean Enchilada https://bitesofwellness.com/pumpkin-black-bean-enchilada/