Pumpkin Skillet Enchiladas with Black Beans

These Pumpkin Skillet Enchiladas with Black Beans are packed with fall flavor and are so easy to make. They’re great for a busy weeknight dinner when you’re craving something cozy.

These Pumpkin Skillet Enchiladas are my new favorite meal! You know I 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 rolling them up, so these Pumpkin Skillet Enchiladas are the perfect compromise!

Why Your Body Will Love This Skillet Enchilada

• Powerhouse Pumpkin – Pumpkins are nutrient-dense. You may have heard that orange veggies contain beta-carotene, and this is the case with pumpkin. Beta-carotene produces white blood cells, helping our bodies fight infections. It’s also converted into Vitamin A, which is important for healthy vision. Pumpkin is an excellent source of magnesium, fiber, and potassium, which supports healthy blood pressure and lowers the risk of heart disease and stroke. 
• Digestive Health – Black beans (and pumpkin, too) offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer. Green chile benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
• Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9. Folate is important for our bodies because it helps us make new cells, including red blood, brain, and skin cells. This is especially important for pregnant women, as it helps prevent birth defects and can prevent anemia, which is common in pregnancy. Interestingly, red bell peppers contain more folate than the green ones do. 

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 their color is similar to pumpkin. I used kale from the garden because it’s in season right now and goes well with pumpkin.
• Pumpkin Puree – I used canned pumpkin puree. You can also use homemade pumpkin or sweet potato puree.
• Black Beans – I love the black bean and pumpkin combo, but you can use any kind of beans you like. Pinto beans are great!
• Green Chile – I used a small can of Hatch green chile from the grocery store. Fresh green chile would be even better if you can get it.
• Enchilada Sauce – I usually use a can of mild Hatch red enchilada sauce. You can use store-bought or homemade, and red or green sauce will also work.
• Dairy-Free Cheese – I don’t love dairy-free cheese, but I did find a good one from Trader Joe’s that I’m enjoying. I added cheese just to the top of the skillet enchiladas; I didn’t mix any in. You can use dairy-free, regular, 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 it is just a hint is so nice with the pumpkin!

How To Make Skillet Enchiladas

I’ve had people tell me 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’s what I’m calling them! 🙂

1. Chop up your corn tortillas, add a couple teaspoons of olive oil to your skillet, and add the chopped tortillas. Cook until tortillas are slightly crispy. This step isn’t necessary; you can instead add the raw tortillas once you add in the pumpkin and enchilada sauce, but I think it helps keep their texture, so I do it.
2. Dice up all your veggies and cook the onion and peppers until they’re softened. I mine a little caramelized for maximum flavor. Then add the chopped kale and cook for another minute or two.
3. 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 well and sprinkle with a handful of shredded cheese.
4. Bake Pumpkin Skillet Enchiladas until hot and bubbling and the 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 six 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 reheat leftovers? Heat in the microwave or 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!

Looking For More Enchilada-Inspired Recipes?

Inside Out Enchiladas with Sweet Potato and Black Beans

Polenta Enchilada Bake

Spaghetti Squash and Black Bean Enchiladas

Cheesy Potato Enchilada Casserole

Baked Enchilada Style Veggie Burritos

Pumpkin Skillet Enchiladas with Black Beans

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 40 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

These Skillet Pumpkin Enchiladas are easy to make and they’re packed with tons of fall flavor!  Perfect for an easy weeknight dinner!

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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