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The main ingredients create a hearty dish packed with flavor. Here’s what you need: - 2 cups canned pumpkin puree - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 2 cups enchilada sauce (store-bought or homemade) - 8 corn tortillas - 1 cup shredded cheese (cheddar or Mexican blend) You can add fun twists with these optional ingredients: - Additional vegetables like bell peppers or spinach - Avocado slices for serving - Sour cream for a creamy topping Seasonings bring out the best in your enchiladas. Use these: - 1 tsp cumin - 1 tsp chili powder - 1/2 tsp garlic powder - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped (for garnish) These ingredients and seasonings blend together to make a delightful meal. Enjoy the mix of pumpkin and black beans, plus the delicious sauce! Start by grabbing a large bowl. Add 2 cups of pumpkin puree. Next, open your can of black beans. Drain and rinse them well, then toss them in the bowl. Now, add 1 cup of corn kernels. You can use fresh, frozen, or canned corn. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of garlic powder. Season it all with salt and pepper to taste. Mix everything until it’s well combined. This mixture gives the enchiladas a rich and creamy flavor. Before you start assembling, lightly grease the bottom of your slow cooker. You can use cooking spray or a little oil. Next, spread about 1/4 cup of enchilada sauce evenly on the bottom. Take a corn tortilla and spoon a generous amount of the pumpkin mixture into the center. Roll the tortilla tightly, making sure the filling stays inside. Place it seam-side down in the slow cooker. Repeat this for all 8 tortillas. Once all the enchiladas are in, pour the rest of the enchilada sauce over the top. Make sure they are well covered. Now, sprinkle 1 cup of shredded cheese on top. Cover your slow cooker with the lid. Set it to cook on low for 4-6 hours or on high for 2-3 hours. The enchiladas are ready when they are heated through and the cheese is bubbly. After cooking, let them sit for about 10 minutes. This resting time helps the flavors meld together. Before serving, sprinkle fresh chopped cilantro on top for a bright touch. Enjoy your delicious slow cooker pumpkin black bean enchiladas! To make these enchiladas truly shine, focus on the spices. Cumin and chili powder add warmth. I often taste the mixture before rolling it. Adjust salt and pepper as needed. For more depth, add a dash of smoked paprika. It brings a nice touch. You can also mix in some lime juice for brightness. This adds a fresh flavor that pairs well with pumpkin. Slow cooking times can vary by device. Always check your enchiladas after the minimum time. If they need more time, keep cooking. On low, aim for 4-6 hours. On high, 2-3 hours works well. The cheese should melt and bubble. The enchiladas should feel warm throughout. If you have a timer, use it to remind you to check. Good presentation makes a meal more fun. Serve the enchiladas on a colorful plate. Drizzle extra enchilada sauce over the top. This adds a pop of color. Top with avocado slices for creaminess. Fresh cilantro also adds a nice touch. A squeeze of lime right before serving can elevate the dish. It looks good and tastes even better! {{image_2}} For a more colorful dish, add veggies like bell peppers or zucchini. You can also toss in spinach or kale for a healthy twist. These greens add flavor and nutrients to the enchiladas. If you want to change the protein, you can use lentils or chickpeas. Both will give a hearty texture. For a twist, try adding shredded jackfruit for a unique flavor and a fun texture. While corn tortillas are classic, you can use flour tortillas for a softer bite. Gluten-free tortillas are also a great option for those with dietary needs. Choose what fits your taste best! After you enjoy your enchiladas, let them cool. Place leftovers in an airtight container. They last up to three days in the fridge. This way, you can savor them later! To freeze enchiladas, wrap them well. Use plastic wrap or foil. Place them in a freezer-safe bag. They stay good for up to three months. When ready to eat, thaw them in the fridge overnight. Reheat enchiladas in the oven for the best texture. Preheat to 350°F (175°C). Cover them with foil to keep moisture in. Heat for about 20 minutes. You can also use the microwave. Heat in 1-minute intervals until hot. Enjoy your tasty meal again! To add heat, use diced jalapeños in the pumpkin mixture. You can also mix in hot sauce or cayenne pepper. For a simple touch, sprinkle red pepper flakes on top before serving. Adjust the spice level based on your taste. Yes, you can use pinto beans or kidney beans instead of black beans. Each type will give a slightly different flavor and texture. Just remember to drain and rinse them well. Feel free to explore different beans to find your favorite. Great side dishes include Spanish rice or a fresh salad. You can also serve them with guacamole and tortilla chips. For a refreshing touch, try a corn and avocado salad. These options balance the flavors and make your meal complete. In this blog post, we explored making pumpkin enchiladas from start to finish. We covered key ingredients, step-by-step cooking instructions, and helpful tips. We also looked at tasty variations and storage info to keep your meal fresh. Remember, you can adjust flavors and ingredients to fit your taste. Whether you keep it classic or try something new, homemade enchiladas are fun to make and enjoy. Get creative, and happy cooking!

Slow Cooker Pumpkin Black Bean Enchiladas

Savor the flavors of fall with these delicious slow cooker pumpkin black bean enchiladas! This easy recipe combines hearty pumpkin, protein-packed black beans, and cheesy goodness wrapped in corn tortillas. Perfect for a cozy dinner, it's a dish everyone will love. Ready in just 4-6 hours, these enchiladas are not only tasty but also wonderfully simple to make. Click through to explore the full recipe and bring this comforting meal to your table!
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Ingredients
  

2 cups canned pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 tsp cumin

1 tsp chili powder

1/2 tsp garlic powder

2 cups enchilada sauce (store-bought or homemade)

8 corn tortillas

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

In a large mixing bowl, combine the pumpkin puree, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated.

    Lightly grease the bottom of your slow cooker with cooking spray or oil.

      Spread a thin layer of enchilada sauce (about 1/4 cup) evenly on the bottom of the slow cooker.

        Take a tortilla and spoon a generous portion of the pumpkin mixture into the center. Roll it up tightly and place it seam-side down in the slow cooker. Repeat this step with all the tortillas.

          Once all enchiladas are in the slow cooker, pour the remaining enchilada sauce over the top, making sure to cover them well.

            Sprinkle shredded cheese evenly over the enchiladas.

              Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the enchiladas are heated through and the cheese is bubbly.

                Once done, let the enchiladas sit for 10 minutes before serving. Garnish with chopped cilantro before serving.

                  Prep Time: 15 mins | Total Time: 4-6 hours | Servings: 4-6

                    - Presentation Tips: Serve the enchiladas on a vibrant plate, drizzled with additional enchilada sauce, and topped with avocado slices for an appealing and colorful presentation.