Pumpkin Enchiladas With Black Beans

By Jesse Szewczyk

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.