Description
Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce combine tender shredded chicken, hearty black beans, and warm spices wrapped in soft corn tortillas, topped with a creamy, subtly sweet pumpkin-infused sour cream sauce and melted cheese. This unique twist on a classic enchilada recipe is perfect for weeknight dinners or cozy gatherings, delivering a satisfying balance of spicy, savory, and creamy flavors.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- Salt, to taste
Sauce
- 1 cup sour cream
- 1/2 cup pumpkin puree
- 1 tbsp lime juice
- 1/4 tsp chili powder
- Pinch of salt
Assembly and Toppings
- 8–10 corn tortillas
- 1 1/2 cups shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped (for garnish)
- Optional: extra lime wedges for serving
Instructions
- Prepare the Chicken and Black Bean Filling: Cook and shred the chicken breast if not already prepared. In a large skillet, sauté diced onions and minced garlic over medium heat until fragrant and softened. Add shredded chicken, rinsed black beans, chili powder, cumin, and salt. Stir everything to combine well and heat through, allowing the flavors to meld.
- Make the Pumpkin Sour Cream Sauce: In a medium bowl, mix together sour cream, pumpkin puree, lime juice, chili powder, and a pinch of salt. Stir until the sauce is smooth and creamy, adjusting seasoning if needed.
- Assemble the Enchiladas: Warm the corn tortillas to make them pliable by wrapping them in a damp towel and heating briefly. Spoon a generous amount of the chicken and black bean filling onto each tortilla, roll tightly, and place seam side down in a greased baking dish. Continue until the dish is filled.
- Top and Bake: Pour the pumpkin sour cream sauce evenly over the rolled enchiladas. Sprinkle shredded cheese on top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped fresh cilantro and an extra squeeze of lime juice if desired. Serve hot for best flavor and texture.
Notes
- Use warm tortillas to prevent cracking when rolling.
- Adjust spice levels gradually, tasting the filling to reach your preferred heat.
- Drain and rinse canned black beans well to avoid excess moisture.
- Make pumpkin sour cream sauce ahead of time to deepen the flavor.
- Use sharp cheddar or Monterey Jack cheese for best melting and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1-2 enchiladas
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 60 mg