Spicy Black Bean Enchiladas with Pumpkin Cream Sauce

Dave didn't love these, I thought they were good but needed more of a kick. So next time I would do more jalepeno or put more red pepper flakes.

INGREDIENTS

• For pumpkin sour cream sauce:
• 1 can (15 ounces) pumpkin puree
• 1 cup good quality tomato sauce
• 1 cup low-fat sour cream
• 2 tablespoons chili powder
• 2 cloves of garlic, peeled
• salt and pepper to taste
• For filling:
• 1 small roasted rotisserie chicken (purchase from grocery store), shredded OR 2-3 cups shredded chicken breast
• 1 teaspoon olive oil
• 1/2 white onion, diced
• 2 garlic cloves, minced
• 2 (15 oz) cans of black beans
• 1 jalapeno, deseeded and minced
• 2 cups good quality tomato sauce
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1-2 teaspoons red pepper flakes (add more or less depending on desired heat)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 16-20 corn tortillas
• 2-3 cups reduced-fat Mexican or Colby Jack cheese

1. Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder, and garlic and puree until smooth. Taste and season with salt and pepper; set aside.
2. Place 3 cups of shredded chicken in large bowl and add about a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.
3. Preheat oven to 375 degrees F. Spray 9x13 baking dish with nonstick cooking spray and spread a thin layer of pumpkin cream sauce on the bottom of pan.
4. Heat large non-stick pan over medium heat and add olive oil. Add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let simmer for 5 minutes while sauce thickens.
5. Next warm tortillas in microwave for about 30 seconds so they are easier to roll. Then, place about 1/4 cup of black bean mixture on each tortilla. Next take about 1/4 cup of chicken and pumpkin cream mixture and place on top of beans. Sprinkle 1-2 tablespoons of Colby jack cheese in each tortilla. Roll each tortilla and place seam side down in baking pan. Pour remaining enchilada sauce and sprinkle additional cheese on top.
6. Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, greek yogurt, avocado, or cilantro.
7. Makes about 8 servings -- 2 enchiladas each.