Description
These Skillet Pumpkin Enchiladas are easy to make and they’re packed with tons of fall flavor! Perfect for an easy weeknight dinner!
Ingredients
Scale
- 3 teaspoons olive oil, divided
- 8 corn tortillas
- 1/2 large yellow onion, diced
- 1 medium sized yellow bell pepper, diced
- 1 medium sized orange bell pepper, diced
- 1–2 cups chopped kale
- 1 (15 oz) can black beans, drained and rinsed
- 1 small can green chili
- 3/4 cups pumpkin puree
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 1 (15 oz) can enchilada sauce
- 1/2 cup shredded dairy free cheese
- Favorite enchilada toppings
Instructions
- Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add 2 teaspoons olive oil. Chop your corn tortillas into small pieces and add into the pan. Cook tortillas until starting to brown, about 5 minutes. Remove tortillas from pan and set aside.
- Add remaining 1 teaspoon to the pan and add in the onion and peppers with a pinch of salt and pepper. Cook until softened and starting to caramelize, 5-7 minutes. Add in the kale and cook an additional 1-2 minutes.
- Add in the black beans, green chili, pumpkin puree and spices. Mix everything together and then add in the crispy tortillas and enchilada sauce. Mix everything together well and cook for about 2 minutes. Sprinkle the top with the cheese and place into the oven until enchilada mixture is bubbly and cheese is melted.
- Remove from the oven, let cool a few minutes and enjoy with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegan
- Method: Stovetop, Oven
- Cuisine: Mexican/American
