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Pumpkin Enchiladas
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Pumpkin Enchiladas

Pumpkin Enchiladas

Warm up from the cold with this delicious baked pumpkin enchilada dish! We're using lots of smoky CHIPOTLE BLEND to flavour the roasted squash and black bean filling, which gives a lovely smoky, almost 'meaty' depth of flavour to this simple but very satisfying vegetarian main course.

To make this recipe, you'll need:

ANCHO BLEND: 2 tsp

CANELA BLEND: ½ tsp

CHIPOTLE BLEND: 6 tsp

ORÉGANO BLEND: 1 tsp

Need the blends?

A complete set of Taco Legend Blend Refills

A complete set of Taco Legend Blend Refills

£13.96
Description
More Info

Book: Taco Legend Club

Page number: Club Recipe

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 1 hour 10 mins

Origin:

Shopping List

  • 1  butternut squash or small pumpkin, or 750g sweet potatoes
  • 400g tin of black beans, pinto beans or cannellini beans
  • 1 clove of garlic
  • 150g cheddar cheese
  • 2 tsp vinegar (white wine or cider vinegar is best)
  • 4 large tortillas or wraps
  • Sour cream to serve
  • Sliced avocado to serve
Blends Needed

ANCHO BLEND: 2 tsp

CANELA BLEND: ½ tsp

CHIPOTLE BLEND: 6 tsp

ORÉGANO BLEND: 1 tsp
Goes Great With
Also Works a Treat With
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M
Mark Taylor

We get our daughter to cook once a week and this pumpkin enchilada recipe arrived at the perfect time, the day after carving a Halloween decoration. Delicious mid-week dinner (even though we ran out of spice blends and had to improvise with some smoked paprika). We will definitely be making this again

K
Kirsty Castle

So good! I grew a monster Halloween pumpkin and had a full 16kg of flesh left to deal with. This has been the best recipe by far - the level of spice is perfect and the texture was lovely. Bulk cooked but then demolished a double serving in one sitting... Luckily I’ve still got pumpkin left to make another.