Black Bean Enchiladas with Spicy Pumpkin Sauce

a recipe adapted from Every Food magazine by Bob on the CLBB

Serving Size : 4

1 can pumpkin puree -- (15 ounce)
2 1/2 cups water
2 teaspoons salt
1/4 teaspoon black pepper
2 garlic cloves -- peeled and coarsely chopped
1 jalapeno -- quartered, seeds removed, if desired
1 tsp. chili powder
8 corn tortillas (6 inch)
2 cups black beans, cooked -- or canned, well drained and rinsed
1/2 cup light sour cream
1 chipotle chile canned in adobo -- chopped
2 scallions -- chopped
1 cup cheddar cheese, shredded

Preheat oven to 425.

In a blender, puree pumpkin, water, salt, pepper, garlic, jalapeno, and chili powder until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.

In a food processor, combine 1 cup of the black beans, sour cream, and chipotle chili. Pulse until well pureed. Stir in remaining cup of black beans and scallions.

One at a time, dip tortillas in simmering water to soften (don't let tortillas sit in water). Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Bake in a 425º oven until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.


Per Serving (excluding unknown items): 266 Calories; 11g Fat (34.8% calories from fat); 17g Protein; 29g Carbohydrate; 10g Dietary Fiber; 32mg Cholesterol; 1287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.