Print

Pumpkin Enchiladas with Avocado Crema: 3 Great Tips

Pumpkin Enchiladas with Avocado Crema
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These pumpkin enchiladas are a flavorful vegetarian dish. You fill tortillas with a spiced pumpkin mixture. Top them with enchilada sauce and cheese. Finish with a creamy avocado sauce.

Ingredients

Scale
  • 2 cups pumpkin puree
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 8 corn tortillas
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 ripe avocado
  • 1/4 cup sour cream or plain yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons chopped cilantro

Instructions

  1. Preheat oven to 375°F.
  2. In a skillet, cook onion and garlic until soft.
  3. Add pumpkin puree, cumin, chili powder, salt, and pepper. Cook for 2 minutes.
  4. Fill each tortilla with the pumpkin mixture. Roll them up and place seam-side down in a baking dish.
  5. Pour enchilada sauce over the tortillas.
  6. Sprinkle cheese on top.
  7. Bake for 20 minutes until cheese melts and sauce bubbles.
  8. Blend avocado, sour cream, lime juice, and cilantro until smooth.
  9. Serve enchiladas with avocado crema on top.

Notes

  • Use store-bought or homemade enchilada sauce.
  • Add black beans or corn for extra texture.
  • Avocado crema can be made ahead and stored in the fridge.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-enchiladas-with-avocado-crema/