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Categories:
baking corn black beans green onions salt pepper cumin garlic cayenne cilantro flour tortillas enchilada sauce Cheddar cheese
Viewed: 37 - Published at: 4 years agoIngredients
- 1 whole Baking Pumkin (you'll Only Use Half)
- 1/2 cups Canned Corn Kernels, Drained (or 1 Ear, Cooked, Kernels Cut Off)
- 1 can (15 Oz. Can) Black Beans, Drained
- 2 whole Green Onions, Sliced
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Cayenne (optional)
- 7 sprigs Cilantro, Leaves Torn, (parsley Is A Great Alternative)
- 8 whole Flour Tortillas
- 1 jar 16 Oz. Size, Enchilada Sauce (I Used Frontera)
- 1 cup Shredded Cheddar Cheese
Method
- 1.
- First youre going to roast your pumpkin.
- Preheat the oven to 350 F. Slice the pumpkin in half and remove the stem and scoop out the seeds.
- Lay the pumpkin halves face down in a 13x9 pan and fill the pan with about 1/4 inch of water.
- Bake for 45-50 minutes or until fork tender.
- Pour out the water.
- Be careful its hot!
- Let the pumpkin cool.
- Preheat the oven to 400 F.
- 2.
- Scrape out half of the pumpkin into a medium sized bowl.
- Wrap up the other half in foil and store in the fridge for another use.
- Mix the corn, black beans and onions into the pumpkin flesh and stir well.
- 3.
- Mix in the salt, pepper, cumin, garlic powder and cayenne.
- You can always adjust the seasonings to taste.
- Stir well.
- Finally add the cilantro and mix in gently.
- 4.
- Prepare a 13x9 pan by spraying it with cooking spray.
- Place about half a cup of the filling in the middle of each tortilla, you want to use it all up.
- Fold the sides of the tortilla in and place it into the pan, seam side down.
- 5.
- Pour the enchilada sauce over the top and sprinkle with cheese to finish.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
