1 cup enchilada sauce
1 TBSP olive oil
1 small spanish onion, small dice
2 cloves garlic, minced
1 jalapeno, finely chopped
1 cup cherry tomatoes, cut into quarters
2 cups pumpkin, cut into small cubes
1 can black beans
1/4 cup chicken stock or vegetable stock
1/8 cup fresh cilantro, chopped, plus more for garnish
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
Salt, to taste
10 corn tortillas
scallions, for garnish
Queso Fresco or Mexican Cheese blend
Limes, for garnish
Avocados, for garnish
Preheat oven to 400 degrees F.
Pour 1/2 cup of the enchilada sauce in the bottom of a baking dish.
Heat a large sauté pan over medium heat. Add olive oil. Sauté onions and jalapeno until onions are soft and translucent. Add garlic and cook briefly. Add tomatoes, black beans, pumpkin, spices, cilantro, and chicken stock. Bring to a boil and reduce heat to a simmer. Simmer until pumpkin is soft, about 30 minutes.
Warm tortillas so that they are soft and pliable. Fill tortillas and roll. Place seam side down in the baking dish. Pour remaining enchilada sauce on top. Sprinkle with a generous amount of cheese. Bake for 8 minutes, just so that cheese is melted.
Garnish with fresh scallions, cilantro, limes, and avocado.