Description
A hearty and healthy bowl packed with pumpkin, black beans, and spices for a festive twist on enchiladas.
Ingredients
- 1 cup pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 cup shredded chicken (optional)
- 1/2 cup enchilada sauce
- 1/2 cup diced red bell pepper
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- 1 avocado, sliced
Instructions
- In a bowl, mix pumpkin puree, black beans, quinoa, and shredded chicken.
- Add enchilada sauce, red bell pepper, cilantro, cumin, chili powder, garlic powder, salt, and pepper. Stir well.
- Divide the mixture into serving bowls.
- Top with crumbled feta cheese and avocado slices.
- Serve warm.
Notes
- For a vegan version, omit chicken and feta cheese.
- Use homemade enchilada sauce for better flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican