Ingredients
Scale
- 1 tablespoon Country Crock Spread
- ½ cup red onion, chopped
- ¾ cup green bell pepper, chopped
- 3 cups cremini mushrooms, sliced
- 1 cup canned black beans, rinsed and drained
- 2 teaspoons Knorr Chicken Flavor Bouillon, divided
- ¼ cup tomato paste
- ½ cup pumpkin puree
- 1 chipotle chile in adobo
- 1 ½ cups vegetable stock, divided
- 2 tablespoons olive oil
- 1 tablespoons all-purpose flour
- 8 warm corn tortillas
- ½ cup shredded Mexican blend cheese
- ¼ cup cilantro, chopped
Instructions
- Place Country Crock Spread in a large skillet. Add onion and red pepper. Cook for 3 minutes. Stir in mushrooms; cook for 5 minutes or until mushrooms become tender. Add black beans, season with Knorr and cook for 3 minutes. Set aside.
- Combine tomato paste, pumpkin puree, chipotle chile in adobo in a blender container. Blend until smooth. Heat oil in a large saute pan over low-medium heat, whisk in flour. Cook for approximately 30 seconds or until mixture begins to bubble slightly. Add blended tomato paste/pumpkin mixture, remaining vegetable stock and remaining 1 teaspoon of Knorr. Cook, stirring frequently, for 5 minutes. Set aside.
- Preheat oven to 350°F. Pour 1/3 cup sauce in a 10×10 baking dish, covering the bottom surface of dish.
- Stuff each corn tortilla with bell pepper/mushroom mixture, roll and arrange in baking dish. Spoon remaining sauce over the enchiladas and spread with the back of a large spoon. Sprinkle with cheese and bake for 20 minutes. Remove from oven, sprinkle with cilantro and serve.