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Pumpkin and Black Bean Enchilada Casserole Recipe

This vegetarian enchilada tastes fantastic with simple and nutritious ingredients.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: Gluten-Free, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 439kcal
Author: SkinnyMs.


  • 2 cups prepared salsa verde
  • 6 corn tortillas
  • 1 cup pumpkin puree canned
  • 1 cup black beans cooked
  • 1 cup shredded cheddar jack cheese
  • 1/2 cup sour cream
  • lime wedges for serving
  • green onions chopped, for serving


  • Preheat oven to 375 degrees F. Spoon about a quarter cup of the salsa verde in a rectangular casserole dish. Lay two of the tortillas side by side in the dish. Spread some of the pumpkin on each tortilla, and then spoon an even layer of beans over top. Pour a quarter cup of the salsa verde over top.
  • Lay another tortilla on top and repeat until each stack has three tortillas. Top each with remaining salsa verde over each stack and then sprinkle the cheese over top. Bake for 10-15 minutes, until cheese is melted.
  • Serve topped with the sour cream and green onions with the lime wedges on the side.


Serving: 0.5stack | Calories: 439kcal | Carbohydrates: 58g | Protein: 21g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 861mg | Fiber: 12g | Sugar: 5g |
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14