Black Bean and Pumpkin Enchiladas with Poblano Pepper Sauce
serves 3-4

Prep Time: 45 minutes
Cook Time: 30 minutes

Enchilada Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup pumpkin puree
• 8 tortillas
• one batch of poblano pepper sauce (see below)
• 1/4 tsp. salt and pepper
• 1/4 tsp. garlic powder
• 1/2 tsp. cumin
• 2-3 tbsp. nutritional yeast or 1/2 cup non-dairy cheese (optional)

Enchilada Directions

1. In a large bowl, combine the black beans, pumpkin puree, and spices. Stir until well combined.
2. Preheat your oven to 400 degrees Fahrenheit. In a 13 x 9 baking dish, pour a thin layer of the enchilada sauce on the bottom of the pan (I probably used about 1/2 cup) and spread it around so the entire bottom of the pan is covered.
3. To assemble your enchiladas, spoon approximately 1/3 cup of he black bean mixture in the middle of a tortilla and spread out lengthwise. Roll the tortilla up, and place the tortilla carefully in the baking dish so the end of the tortilla is on the bottom of the dish (you don’t want it to unravel).
4. Continue until all enchiladas are prepared. Ladle more enchilada sauce over the enchiladas (I used almost all of it) and sprinkle the enchiladas with nutritional yeast or non-dairy cheese. Cover loosely with foil and bake for 30 minutes, uncovering the dish for the last five minutes.
5. Allow to cool and enjoy!

Poblano Pepper Sauce Ingredients

• 4 poblano peppers
• 1 jalapeño, de-seeded
• 1/4 sweet onion, diced
• 1 tomato, roughly chopped
• 3 cloves garlic, roughly chopped
• 1 tbsp. olive oil
• 2 cups vegetable broth
• 1-2 tbsp. potato starch (or any other starch of choice)
• 1/4 tsp. salt and pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. chili powder
• 1/2 tsp. cumin

Poblano Pepper Sauce Directions

1. The first thing you are going to need to do is roast your poblanos. The easiest way to do this is on your stovetop burner. For the four peppers, I used two burners on high heat. Place your peppers on the burner and allow to get charred on all sides, turning the peppers with a fork when needed. This will take anywhere from 5-10 minutes
2. Once the peppers have been roasted, place them in a large bowl, and cover tightly with plastic wrap for ten minutes.
3. While the peppers are cooling, dice your onion, garlic, tomato, and jalapeño (DE-SEED THAT BABY!!!!). Heat a medium saucepan with 1 tbsp. olive oil and add your vegetables — sauté until tender, stirring occasionally (about 5 minutes).
4. After the poblanos are done cooling, use your hands to peel the skins off the charred peppers. Was away any reminisce of charring and cut the peppers into thin strips, discarding all of the seeds. Add the peppers to the vegetables in the sauce pan.
5. Add 2 cups of vegetable broth to the saucepan along with all of the spices (not the starch).
6. Transfer the ingredients to a blender or use an immersion blender until the sauce is smooth.
7. Add the potato starch, stir, and simmer anywhere from 15-30 minutes, depending on the thickness you desire.
8. Add to your favorite enchiladas!