Adding pumpkin to the homemade enchilada sauce not only makes them seasonal, it also makes them especially healthy and extra creamy because of the light consistency of canned pumpkin. I also call this fall pumpkin recipe: stacked pumpkin enchiladas “lazy enchiladas” or “enchi-lasagna” because rather than stuffing and rolling the enchiladas, you stack all the ingredients which saves loads of time. It’s a perfect meal for Halloween dinner. You can also top the enchiladas with fresh chopped cilantro for extra flavor and color, and add a later of cooked chicken or ground beef for meat lovers.
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Serve it with a green salad with corn, avocado, tomato and pumpkin seeds (I made a dressing with juice of 1 lime, 2 Tbsp. olive oil, 1 tsp. honey, ¼ tsp. salt, 1/8 tsp. ground cumin, 1 Tbsp. nonfat sour cream).
Stacked Pumpkin Enchiladas
Prep (20 min.) + Cook (30 min.)
1 Tbsp. extra virgin olive oil
1 zucchini, halved lengthwise and sliced
1 large red onion, chopped
1 orange bell pepper, chopped (or use any color)
1 jalepeno, seeded and finely chopped (optional)
2 1/2 cups salsa
15 oz. canned pumpkin, or use 1 1/4 cups cooked pureed pumpkin or butternut squash
12 corn tortillas
15 oz. canned black beans, drained and rinsed
2 cups grated white Cheddar or Monterey Jack cheese
1 cup nonfat sour cream, for serving (optional)
Preheat the oven to 400 degrees, and spray a 9 x 13-inch baking dish with nonstick cooking spray.
Heat a large heavy skillet over medium to medium-high heat, and when it is hot, add the oil and swirl it around. Add the zucchini, onions, and peppers and sauté them, stirring occasionally, until they are tender and starting to brown in spots, about 10 minutes.
Meanwhile, combine the salsa and pumpkin in a blender and puree them. If it is too thick to pour out of the blender, blend in 1/2 cup water or broth to thin it.
Pour 1 cup of the sauce in the bottom of the baking dish and spread it around with a spatula. Top it with 6 tortillas, letting them overlap where necessary. Top the tortillas with 1/2 the sautéed vegetables, ½ the beans, 1/2 the remaining sauce, and ½ the cheese. Repeat the layers with the remaining tortillas, vegetables, beans, and sauce, ending with a layer of cheese. (At this point you can cover and refrigerate the casserole for up to 24 hours, if desired.)
Spray the bottom of a piece of foil, cover the dish with the sprayed side down, and bake it for 25 minutes. Remove the foil and bake it for 5 more minutes. Let the casserole cool for 10 minutes, if possible, cut it into squares to serve it, topped with sour cream, if desired, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Tip: Before freezing a casserole, let it cool completely so the steam doesn’t cause ice crystals to form.
Nutritional Information per serving (% based upon daily values):
Calories 296, Total Fat 12g, 18.5%, Saturated Fat 6g, 28.5%, Cholesterol 25mg, 8.5%, Sodium 658mg, 27.5%, Total Carbohydrate 35.5g, 12% Dietary Fiber 8.5g, 34% Sugar 8g, Protein 16g
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