Enchiladas makes for a fun and easy weeknight meal. Just mix the pumpkin and black bean filling in one big bowl, roll the enchiladas and bake. You can even prep these ahead of time and pop them in the oven when you’re ready for dinner. It doesn’t get much easier than that.
Preheat the oven to 350°F (175°C, or gas mark 4). Spray a 9 x 13–inch (23 x 33–cm) baking dish lightly with olive oil cooking spray.
In a mixing bowl, combine the tomatoes, black beans, pumpkin puree and taco seasoning.
Lay a flour tortilla on a at surface. Spoon approximately one-sixth of the filling down the center of the tortilla. Gently roll the tortilla around the filling. Place it seam side down in the baking dish. Repeat with the remaining filling and tortillas.
Pour the enchilada sauce over the tortillas. Bake for 20 minutes. Serve topped with avocado, cilantro and jalapeño (if using).