I made this Pumpkin & Black Bean Enchilada recipe, and it did not disappoint! Aside from being seasonal, pumpkin is jam packed with vitamin A. I must admit, I took the lazy route and chose canned pumpkin and pre-chopped butternut squash. Time is money 💰😉

Ingredients:
– 2 Tbsp vegetable oil – ½ Onion, diced
– 1 Garlic clove, minced – 1 Bell pepper, diced – ½ Cup Pumpkin/ Butternut Squash, cubed – ½ tsp Chili powder – Salt & pepper, to taste – 1 Cup canned Black Beans, drained and rinsed – 8-10 Corn tortillas – 1 Cup Cheese, grated – Chopped green onion & cilantro – 1 batch Pumpkin Enchilada sauce For Pumpkin Enchilada Sauce – 1 Cup Pumpkin puree, canned- 1tsp chili powder
– ½ tsp smoked paprika- ½ tsp cumin
– ½ tsp garlic powder- ½ tsp dried oregano- 1 Cup plain yogurt- ½ Cup vegetable stock

Directions
1) Heat oil in large skillet. Sauté onion, bell pepper, squash until softened. Add black beans, garlic and spices. Cook for another few minutes. 2) Prepare enchilada sauce by whisking ingredients together over low heat. 3) Preheat oven to 350. Place half of enchilada sauce on bottom of baking dish. Warm tortillas in microwave. Place ¼ cup bean mixture in each tortilla, roll and place seam side down in dish. When full, cover in remaining sauce and cover with grated cheese. Bake until cheese is bubbly, around 20 minutes 4) Garnish with green onions and cilantro. Enjoy! *Makes 4-6 servings