Main course Mexican-inspired
Pumpkin and Black Bean Enchiladas
Editorially prepared
Tortillas filled with black beans and onion, baked in a mild pumpkin sauce under a layer of Cheddar. Partly mashing the beans helps the filling hold together.
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Ingredients
4 servings · metric units
For more servings, use an additional baking dish so the enchiladas remain in a single layer. Baking time does not increase in proportion to the number of servings.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of smooth cooked pumpkin puréeroasted butternut squash purée
If ready-made purée is unavailable, roast peeled butternut squash chunks at 200°C for 35–50 minutes until completely tender. Blend, then weigh out the purée quantity listed in the recipe. It may be thicker and sweeter than other pumpkin purées; loosen the sauce with water if needed. Roasting adds to the preparation time.
- Instead of tinned black beans, drained and rinsedtinned kidney beans
Use the same drained, rinsed weight. Kidney beans are larger and have thicker skins, so mash them a little more thoroughly while leaving some pieces intact.
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Optional ingredients and substitutions
You’ll need
baking dish, approximately 23 × 33 cm · large frying pan · mixing bowl and whisk · knife and chopping board · grater · fork or potato masher · serving spatula
Method
0/6 stepsPrepare the ingredients
Heat the oven to 200°C conventional or 180°C fan. Peel and finely chop the onion. Coarsely grate the Cheddar. Drain the beans well so they do not make the filling watery.
Prepare the ingredients Make the filling
Heat 1 tbsp of rapeseed oil in the frying pan. Add the onion and cook over a medium heat for about 5 minutes, stirring, until soft and translucent. Add 480 g of black beans and half the taco seasoning; reserve the other half for the sauce. Heat for 2 minutes, stirring. Remove from the heat and mash roughly a third of the beans to bind the filling.
07:00Make the filling Mix the pumpkin sauce
Whisk together 500 g of pumpkin purée, 300 ml of vegetable stock and the remaining reserved taco seasoning in a bowl. The sauce should be smooth, thick but pourable. Spread about a quarter of the sauce over the base of the baking dish; reserve the rest for covering the tortillas.
Mix the pumpkin sauce Roll the enchiladas
Divide the filling evenly between the tortillas, arranging it in a strip down the centre of each. Roll up and place snugly in a single layer, seam-side down. Cover with the remaining pumpkin sauce, spreading it over the tortilla ends too so they do not dry out. Scatter 150 g of Cheddar over the top.
Roll the enchiladas Bake
Bake uncovered for about 25 minutes, until the sauce bubbles around the edges, the cheese has melted and turned golden in places, and the filling in the central tortillas is piping hot. If the cheese browns too quickly, loosely cover the dish with foil and continue baking.
25:00Bake Rest and serve
Leave to stand for 5 minutes so the sauce thickens slightly. Divide the enchiladas into portions and lift onto plates with a spatula, spooning over sauce from the bottom of the dish. Serve hot.
05:00Rest and serve
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Tips
- The sauce should have the consistency of thick cream and spread easily with a spoon. If the purée is unusually firm, loosen the sauce with small splashes of water.
- Mash only some of the beans to bind the filling while keeping plenty of texture.
- If the tortillas crack when rolled, briefly microwave them under a slightly damp kitchen paper towel until pliable.
Storage
Cool leftovers and refrigerate in an airtight container within 2 hours of baking. Keep for up to 3 days. Reheat covered in the oven at 180°C until piping hot throughout. Baked, cooled portions can be frozen for up to 2 months; thaw in the fridge before reheating.
Timing
Hands-on: 20 min · Cooking: 32 min · Resting: 5 min
