Ingredients

SAUCE:

1 15 oz. can pure pumpkin
2 cups water
2 tsp. minced garlic
1 tbsp. (heaping) chopped jalapeno
1 tbsp. chili powder
1 tsp. kosher salt
1/4 tsp. black pepper

ENCHILADAS:

1 15 oz. can black beans, drained & rinsed
1 10 oz. bag frozen corn, thawed
1 10 oz. box frozen spinach, cooked & excess water squeezed out
3 cups shredded cheese (try Crystal Farms 3 pepper cheese)
6 scallions chopped
1 tbsp. (heaping) minced jalapeno
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. cumin
16 corn tortillas (5 inch)
cilantro

Directions

• Preheat oven to 400 degrees
• In a blender, combine pumpkin, water, garlic, jalapeno, chili powder, salt and pepper and puree until smooth.
• Pour about 3/4 to 1 cup of pumpkin sauce in a 9 x 13 AND an 8 x 8 baking dish. In a large bowl, mix beans, corn, spinach, 2 cups cheese, scallions, jalapenos, chili powder, cumin, and garlic salt. Place tortillas between two damp paper towels and microwave for 45 seconds. Put a mound of bean mixture on each tortilla, roll up, an place seam side down in the baking dish. Pour the remaining sauce over the enchiladas and top with remaining 1 cup of cheese. Bake until the cheese is bubbly and melted, about 20 minutes. Garnish with cilantro and serve.