Irresistible Pumpkin Enchilada Casserole in 7 Simple Steps
A hearty and flavorful casserole that combines pumpkin with traditional enchilada ingredients for a unique twist on a classic dish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups pumpkin puree
- 1 lb ground beef or turkey
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can black beans, drained
- 1 can corn, drained
- 1 packet taco seasoning
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 375°F.
- Brown the meat in a skillet, then add onion, bell pepper, and garlic. Cook until softened.
- Stir in pumpkin puree, black beans, corn, and taco seasoning. Simmer for 5 minutes.
- Spread a thin layer of enchilada sauce in a baking dish.
- Layer half the tortillas, half the meat mixture, and half the remaining sauce. Repeat.
- Sprinkle cheese on top.
- Bake for 25 minutes, or until bubbly and golden.
- Garnish with cilantro before serving.
Notes
- Use fresh pumpkin puree for the best flavor.
- Substitute ground meat with lentils for a vegetarian option.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg