Homemade enchiladas might sound like a laborious weekend project, but with a few clever tricks, this version made with black beans and pumpkin can be whipped up on even the most hurried of work nights. For starters, canned pumpkin creates the base of a quick sauce that requires no precooking. And because they are vegetarian, the filling—a combination of canned black beans, onion, and bell pepper flecked with cilantro—comes together in a flash. In lieu of baking the enchiladas, this version opts for broiling in order to brown the tops while also heating the enchiladas through in the same skillet you cook the beans in. A flourish of pumpkin seeds, sliced onion, cilantro, and fresh lime brightens up everything, although serving them straight from the oven would be just as delicious.
This recipe is part of Pumpkin Week 2026, Bon Appétit’s annual celebration of autumn’s most magical pantry staple.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a large broilerproof skillet over medium-high. Add 1 large white onion, finely chopped, and 1 medium green bell pepper, halved, ribs and seeds removed, finely chopped, and cook, stirring often, until browned in spots and fragrant, 7–9 minutes. Add 4 garlic cloves, finely grated, two 15-oz. cans black beans, rinsed, and 2 Tbsp. chili powder and cook, stirring occasionally, just until combined and beans are warmed through, about 3 minutes. Transfer bean mixture to a large bowl; reserve pan.
Step 2
Smash bean mixture with a spoon or potato masher until about half of the beans are mashed. Mix in juice of 1 lime and ¼ cup coarsely chopped cilantro; season with kosher salt. Set bean mixture aside.
Step 3
Whisk together one 15-oz. can pumpkin purée, 1 tsp. Tabasco, and 1¼ cups water in a large bowl; season pumpkin sauce with salt.
Step 4
Place 1 of twelve 6" flour tortillas on a surface. Scoop out ¼ cup (heaping) reserved bean mixture and arrange in center down length of tortilla. Scatter some of 4 oz. pepper jack cheese or sharp cheddar, coarsely grated (about ¾ cup), over, then roll up tortilla into a cylinder. Place, seam side down, in reserved skillet. Repeat process with remaining tortillas. Brush tops with oil.
Step 5
Place a rack in upper third of oven; heat broiler. Broil enchiladas until tops are deeply toasted and charred in spots, 4–7 minutes (depending on your broiler; watch carefully as they can go from browned to burnt very quickly). Pour pumpkin sauce over enchiladas and spread into an even layer. Top with remaining 4 oz. pepper jack cheese or sharp cheddar, coarsely grated (about ¾ cup) and raw pumpkin seeds (pepitas; if using). Broil until cheese is melted and deeply browned in spots, 4–7 minutes (watch carefully). Remove enchiladas from broiler and top with thinly sliced white onion and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
