These Pumpkin Skillet Enchiladas with Black Beans are packed with fall flavor and so easy to make! They’re great for a busy weeknight dinner when you want something cozy.
These Pumpkin Skillet Enchiladas are my new favorite meal! You know I always love a good skillet enchilada recipe and this one is packed with cozy fall flavors, tons of healthy vegetables and black beans. I made these skillet enchiladas this morning and happily ate them for lunch and dinner 🙂
How much do you guys love one pot meals?! They’re easy to make, cozy and don’t dirty too many dishes! Enchiladas are one of my favorite foods but I don’t always feel like spending the time to roll them up, so these Pumpkin Skillet Enchiladas are the perfect compromise!
Pumpkin Skillet Enchilada Ingredients & Substitutions
- Vegetables – I used onion, orange bell pepper, yellow bell pepper and kale. You can really use any kind of veggies you like. I liked the idea of the yellow and orange peppers because they were similar colors as pumpkin. I always used kale from the garden because it’s in season right now and goes well with pumpkin.
- Pumpkin Puree – I just used canned pumpkin puree. You could also use homemade pumpkin puree or even sweet potato puree if you can’t get pumpkin.
- Black Beans – I love the black bean and pumpkin combo but you could use any kind of beans you like. Pinto beans would be great!
- Green Chili – I just used a small can of Hatch green chili that you can find at any grocery store. Fresh green chili would be even better if you can get some.
- Enchilada Sauce – I usually use the can of Hatch red enchilada sauce, mild flavor. You can use store-bought or homemade and red or green sauce would work.
- Dairy Free Cheese – I don’t love diary free cheese but I did find a good one from Trader Joe’s that I’m enjoying. I only added cheese to the top of the skillet enchiladas, I didn’t mix any in. You can use dairy free cheese, regular cheese or leave the cheese off completely.
- Spices – I used cumin, granulated garlic, paprika, smoked paprika and a little bit of cinnamon. Cinnamon might sound strange but just a hint of it is so nice with the pumpkin!
How To Make Skillet Enchiladas
I’ve had people tell me that I shouldn’t call these enchiladas since the tortillas are chopped up instead of kept whole and rolled, but these have all the tastes of enchiladas so that is what I’m calling them! 🙂
- Chop up your corn tortillas, add a couple teaspoons of olive oil to you skillet and add the chopped tortillas. Cook until tortillas are slightly crispy. This step isn’t necessary, you could just add the raw tortillas once you add in the pumpkin and enchilada sauce but I think it helps them keep their texture so I do it.
- Dice up all your veggies and cook the onion and peppers until they’re softened. I like to get mine a little caramelized for maximum flavor. Then add the chopped kale and cook for another minute or two.
- Add the black beans, pumpkin, green chili and all the spices. Stir and then add back in the tortillas and the enchilada sauce. Mix everything together super well and sprinkle with a handful of shredded cheese.
- Bake Pumpkin Skillet Enchiladas until hot and bubbling and cheese is melted. Serve with your favorite enchilada toppings and enjoy!
Pumpkin Enchilada Frequently Asked Questions
- Are they freezer friendly? Yes! You can either freeze the mixture before baking, or you can bake it and freeze the leftovers. Freeze in an airtight container for up to 6 months.
- Can I add cheese to the filling? Of course! I opted not to this time but it would be delicious with it added in.
- How should I re-heat leftovers? I would heat in the microwave or in a skillet on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below and I’ll get back to you ASAP!
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