Poblano Pumpkin Seed Enchiladas with Black Beans

4.73 from 11 votes

Poblano Pumpkin Seed Enchiladas with Black Beans

Mexican inspired vegetarian enchiladas with a flavorful black bean filling and creamy pumpkin seed sauce. Made with simple, healthy ingredients for a delicous dinner any night of the week.

Prep Time20

Cook Time25

Total Time45

Course: Dinner

Cuisine: Mexican, American

Keyword: black bean enchiladas, pumpkin seed enchiladas, vegetarian black bean enchiladas

Servings: -6 servings

Calories: 539kcal

Author: Elaine S.

Ingredients

2 tbsp oil
1 yellow onion chopped
2 poblano peppers chopped
1 jalapeño seeded and chopped
3 garlic cloves thinly sliced
2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp oregano
1 14 oz can black beans drained and rinsed
3/4 cup cooked brown rice or quinoa
6-8 corn tortillas
4 oz shredded cheese vegan if desired
Avocado red onion, toasted pumpkin seeds for serving (optional)

For the pumpkin seed sauce

1 cup hulled pumpkin seeds
1 small bunch cilantro
2 tbsp oil
3/4-1 cup vegetable stock or water
2 tbsp lime juice
1/2 tsp salt + more to taste

Instructions

Place the pumpkin seeds in a bowl and cover completely with boiling water. Let soak while you prepare the other ingredients.
To make the black bean filling, heat 2 tbsp of oil in a large skillet over medium heat. When shimmering, add the onion and cook until translucent. About 5 minutes. Add in the garlic, poblano and jalapeño and cook for another 3-4 minutes or until softened. Set aside half of the sautéed vegetables for the sauce.
To the remaining vegetables in the pan, stir in the cumin, smoked paprika, oregano and a 1/2 tsp salt. Cook for 2 minutes more, until fragrant. Add in the beans and rice, cook until heated through then remove from heat and stir in 1 tbsp lime juice.
To make the sauce, drain the pumpkin seeds and add them to the container of a high speed blender or food processor along with the reserved vegetables, cilantro, lime juice, oil and vegetable stock. Blend until very smooth. If the sauce seems too thick, add another 1/4 cup of vegetable stock. Season with salt to taste.
To assemble the enchiladas, wrap the tortillas in paper towel and microwave for 30 seconds so they’re easier to bend. Spread about 1 cup of sauce on the bottom of a baking dish or skillet. Place a few spoonfuls of black beans in the center of a warm tortilla and roll it up. Nestle seam side down into the sauce and repeat for the remaining tortillas. Pour over the remaining sauce and sprinkle on the cheese. Broil until the cheese has melted and the tortillas are crisp on the edges.
Serve hot with desired toppings.

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