Chorizo Pumpkin Enchiladas
These Chorizo Pumpkin Enchiladas put a unique twist on a classic dish, combining the bold spice of turkey chorizo with the creamy richness of pumpkin. Black beans add heartiness, while a flavorful pumpkin-enchilada sauce brings everything together. Topped with melty cheddar cheese and baked to perfection, this dish is a comforting, fall-inspired meal that’s easy to prepare.
Prep Time
45 min
Total Time
45 min
Servings
4
Ingredients
Pantry
1 15-oz can Black Beans
1 15-oz can Enchilada Sauce
1 15-oz can Pumpkin
8 Flour Tortillas
Fridge and Freezer
1 lb Ground Turkey Chorizo, thawed
1 cup Cheddar Cheese
Directions
Wash hands with soap and water. Preheat the oven to 450 degrees. Open the can of black beans, drain and rinse.
Combine 1 cup of the pumpkin, enchilada sauce, and 1 cup water in a small mixing bowl.
In a large oven-proof skillet over medium-high heat, cook the chorizo until browned. To the chorizo, add the remaining pumpkin and the black beans and stir to combine.
On a clean surface, divide the chorizo mixture between the tortillas. Pour about 1 cup of the sauce into the skillet (or a casserole dish). Line up the enchiladas in the pan and pour remaining sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle with cheese, and increase heat to broil until cheese is browned (watch carefully!). This recipe makes 4 servings, 1 serving is 2 enchiladas. Refrigerate leftovers within 2 hours.
*Use gluten-free tortillas to make this recipe gluten-free.