Pumpkin Enchiladas With Black Beans

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. In lieu of baking the enchiladas, this version opts for broiling in order to brown the tops while also heating the enchiladas through in the same skillet you cook the beans in. A flourish of pumpkin seeds, sliced onion, cilantro, and fresh lime brightens up everything, although serving them straight from the oven would be just as delicious.This recipe is part of Pumpkin Week 2026, Bon Appétit’s annual celebration of autumn’s most magical pantry staple.