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Poblano Pumpkin Seed Enchiladas with Black Beans

Delicious Poblano Pumpkin Seed Enchiladas with Black Beans

These Poblano Pumpkin Seed Enchiladas with Black Beans are a healthy vegetarian delight packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Pumpkin Seeds Soak them beforehand for a creamy texture.
  • 2 tablespoons Olive Oil Use it to sauté your veggies.
  • 2 medium Poblano Peppers Mild heat and earthy flavor.
  • 1 medium Jalapeño For extra kick; omit for milder.
  • 2 cloves Garlic Chopped finely for best result.
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Smoked Paprika Brings smoky depth.
  • 1 teaspoon Oregano Mexican oregano preferred.
  • 2 tablespoons Lime Juice Brightens up the sauce.
For the Filling
  • 1 medium Yellow Onion Can use red onion.
  • 1 can Black Beans Protein-packed filling.
  • 1 cup Brown Rice/Quinoa Adds heartiness.
  • 1 teaspoon Salt Adjust to taste.
For the Enchiladas
  • 8 pieces Corn Tortillas Essential for rolling.
  • 1 cup Shredded Cheese Use vegan cheese for plant-based.
For Serving
  • 1 medium Avocado Sliced to adorn the top.
  • 1 cup Vegetable Stock/Warm Water For sauce consistency.

Equipment

  • Skillet
  • Blender
  • Baking Dish
  • microwave

Method
 

Making the Enchiladas
  1. Soak Pumpkin Seeds: Cover hulled pumpkin seeds with boiling water and let sit while preparing other ingredients.
  2. Prepare Filling: Sauté diced onion in olive oil until translucent. Add chopped poblano, jalapeño, and minced garlic; cook until soft. Reserve half for the sauce, stir in spices, black beans, rice or quinoa, and lime juice.
  3. Make Sauce: Blend soaked pumpkin seeds with reserved sautéed vegetables, cilantro, lime juice, olive oil, and vegetable stock until smooth.
  4. Assemble Enchiladas: Microwave corn tortillas, spread pumpkin seed sauce in a baking dish, fill each tortilla with black bean mixture, roll up and place seam-side down.
  5. Top and Broil: Pour remaining sauce over enchiladas, sprinkle with cheese, and broil for 5-7 minutes.
  6. Serve: Top with fresh avocado slices and toasted pumpkin seeds.

Nutrition

Serving: 1enchiladaCalories: 380kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 600mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 800IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

For a fresh touch, add chopped cilantro on top before serving.

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