I’m keeping the pumpkin lineup of recipes going this week with another classic dish and some fresh pumpkin added to create a holiday version of your ordinary taquitos and enchilada sauce.
When adding fresh pumpkin to any recipe it gives you that happy feeling during the fall season. You know the times when you just want to keep baking delicious pumpkin cakes and pies, pumpkin cookies and brownies, pumpkin pancakes and waffles or french toast, yes pumpkin everything! It’s like you can’t stop the pumpkin takeover. Not that it’s a bad thing, there’s actually no better time. Fall is the season for all pumpkin everything! This is just the beginning!
Preheat your oven to 400F. Line a baking sheet with parchment paper and set it aside.
Add the oil in a large skillet over medium-high heat. Add in the onions and garlic, sauté about 5 minutes until they start to become a bit golden and fragrant.
Measure out the spices and add to a small bowl while the shallot and garlic cooks.
Add the spices, in and cook about 2 minutes.
Then add in the pumpkin puree, black beans and corn. Fold all ingredients together so it’s well mixed.
Remove the skillet with the filling from heat. Spoon about 2 Tbsp of pumpkin black bean mix onto the outer edge of one tortilla and roll up tightly. Place seam side down on a baking sheet. Repeat until you’ve used up all of your filling.
Bake the taquitos for 15 minutes, until golden brown on the outside.
Remove the taquitos from the oven. Let cool about 5 minutes. Serve with Pumpkin Enchilada Sauce, Avocado, Fresh Sage and Sriracha.
To make the pumpkin enchilada sauce add all the ingredients to a high speed blender. Blend for 1 minute.
Divide your individual servings and top your Pumpkin Black Bean and Corn Taquitos with this delicious sauce, avocado and sriracha!
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
|
- 1 tablespoon Extra Virgin Olive Oil
- ½ Shallot minced
- 2 Cloves Garlic minced
- ½ tablespoons Chili Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Dried Oregano
- ¼ teaspoon Sea Salt
- ⅔ cup Pumpkin Purée
- ⅔ cup Black Beans
- 6 small Corn Tortillas
- Pumpkin Enchilada Sauce
- Avocado
- Fresh Sage
- Sriracha
- 1 cup Pumpkin Purée
- 1 cup Spring Water
- 2 teaspoons Maple Syrup
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- ¼ teaspoon Paprika
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Chili Powder
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Ginger
- 4 Ground Black Pepper
- 1 pinch Allspice
- 1 pinch Ground Nutmeg
Ingredients
Pumpkin Black Bean & Corn Taquitos
Pumpkin Enchilada Sauce
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- Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Add the oil in a large skillet over medium-high heat. Add in the onions and garlic, sauté about 5 minutes until they start to become a bit golden and fragrant.
- Measure out the spices and add to a small bowl while the shallot and garlic cooks.
- Then add in the pumpkin puree, black beans and corn. Fold all ingredients together so it’s well mixed.
- Add the spices, in and cook about 2 minutes.
- Remove the skillet with the filling from heat. Spoon about 2 Tbsp of pumpkin black bean mix onto the outer edge of one tortilla and roll up tightly. Place seam side down on a baking sheet.
- Repeat until you've used up all of your filling.
- Bake the taquitos for 15 minutes, until golden brown on the outside.
- Serve with Pumpkin Enchilada Sauce, Avocado, Fresh Sage and Sriracha.
- Add all ingredients above to a high speed blender. Blend for 1 minute. Shake and top your Pumpkin Black Bean and Corn Taquitos with this delicious sauce.
Pumpkin Enchilada Sauce Recipe adapted from shelikesfood.com
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
