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Pumpkin Black Bean Enchiladas

Ingredients

• FILLING
• 2 Tbsp olive or avocado oil (if oil-free, sub water)
• 1 ½ cups diced red onion (1/2 medium onion yields ~1 ½ cups or 180 g)
• 1 large red bell pepper, diced (1 large bell pepper yields ~ 1 ½ cups or 210 g)
• 2 cups loosely packed chopped kale
• 1/2 tsp sea salt
• 2 (15-oz.) cans black beans, drained and rinsed (or sub ~3 cups homemade)
• 3 cups enchilada sauce (from above)
• SAUCE
• 1 (14.5 oz.) can diced fire-roasted tomatoes
• 1 (15 oz.) can pumpkin purée (or sub homemade // we like Libby’s)
• 1/3 cup raw cashews*
• 1 cup vegetable broth (or store-bought)
• 2 tsp chili powder (or store-bought)
• 2 tsp cumin
• 1 tsp sea salt
• 2 whole chipotle peppers in adobo
• 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
• ENCHILADAS
• 8 (~8-inch) tortillas of choice (flour or corn // we like Siete for gluten-free “flour” tortillas)
• 1 ½ cups enchilada sauce (from above)
• FOR SERVING optional
• Sliced avocado (or avocado crema)
• Freshly chopped cilantro

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