Serves 6

30 minutes

What you Need:

• 1 15oz can of pumpkin puree
• 1 14oz can of diced tomatoes
• 1 pouch of Haven’s Kitchen Red Pepper Romesco Sauce
• 1 cup of plain Greek yogurt
• Olive oil
• 1 onion, diced
• 2 garlic cloves, peeled and minced
• 3 jalapeño peppers, 2 chopped, 1 sliced
• Salt
• 1 15oz can of black beans, rinsed and drained
• 1 cup cooked white or brown rice
• 2 cups shredded cheese (divided)
• 1 bunch cilantro, chopped (divided)
• 10-12 corn or flour tortillas
• Avocado/lime/sour cream? Pepitas?

 How to Make Them:

1. Preheat the oven to 400°F
2. In a large bowl combine the pumpkin puree, tomatoes, ½ pouch of Romesco, the yogurt, and a pinch of salt. Set aside
3. Heat a large pan over medium heat. Add a glug of olive oil then the onion, garlic, the 2 chopped jalepeños, and a pinch of salt. Cook for about 5 minutes, until soft but not browned, then stir in the black beans and cook for a few minutes to combine
4. In a large bowl, mix the beans with the rice and about 1 cup of the pumpkin sauce. Mix in about ½ cup of cheese and ½ of the cilantro
5. Cover a large baking dish with pumpkin sauce, saving some to top the enchiladas. Heat the tortillas over the stove for a few seconds to make them flexible
6. Spoon the bean mixture down the center of each tortilla and roll them, then add them to the baking dish, seam side down. Pour more pumpkin sauce over the top of the enchiladas and then top with the remaining cheese
7. Bake for about 15 minutes, until the cheese is melted and golden. Then garnish with the sliced jalapeño, avocado and cilantro