Pumpkin and Bean Enchiladas in Tomato Sauce

Pumpkin and Bean Enchiladas in Tomato Sauce

Knead, roll, and bake – here are enchiladas inspired by Mexico, prepared in three steps. Discover the taste of a hearty vegetable filling and tomato and garlic sauce.



  • Fresh basil, 5 g

Tomato Sauce

  • Black pepper, 1 pinch
  • Red tomatoes, 4 pcs
  • Olive oil, 1 tbsp
  • Dried oregano, 1 pinch
  • Parsley, 2 tbsp
  • Salt, 1 pinch
  • Red pesto, 1 tbsp
  • Garlic cloves, 2 pcs


  • Canned red beans, 400 g
  • Red chili pepper, 2 pcs
  • Red bell pepper, 1 pc
  • Canned corn, 285 g
  • Oil, 2 tbsp
  • Olive oil, 1 tbsp
  • Ground smoked paprika, 0.5 tsp
  • Lemon juice, 50 ml
  • Salt, 1 pinch
  • Shallots, 3 pcs
  • Hokkaido pumpkin, 500 g
  • Garlic cloves, 4 pcs

Corn Tortillas

  • Corn flour, 345 g
  • Canola oil, 3 tbsp
  • Salt, 1 pinch
  • Water, 375 ml


  • Mozzarella cheese, 3 pcs
  • Smoked yellow cheese, 200 g


Step 1: Knead the Dough and Fry the Tortillas

Combine all ingredients for the tortillas in a bowl, then knead thoroughly. Place the dough in the refrigerator for an hour.

Divide the chilled dough into 8 portions and roll each into a thin, round disc. Fry on a dry pan on both sides, flipping several times.

Step 2: Prepare the Filling

Dice the peeled and hollowed-out pumpkin and place it on a baking sheet lined with parchment paper. Drizzle with olive oil. Sprinkle with salt and smoked paprika. Bake in an oven preheated to 180°C for 30 minutes.

Slice the garlic, cut the shallots into feathers, dice the bell pepper, and chop the chili. Sauté the vegetables in heated oil in a pan. Add the baked pumpkin, drained corn, and beans. Season with lemon juice. Set aside.

Step 3: Prepare the Tomato Sauce

Blanch the tomatoes in boiling water, peel, and dice. Heat olive oil in a pot. Add chopped garlic and tomatoes. Add spices. Simmer until the tomatoes break down.

Add pesto and chopped parsley.

Step 4: Roll the Enchiladas

Place slices of mozzarella cheese and the filling on each of the 8 prepared tortilla discs. Roll up the discs into rolls and place them tightly next to each other in a baking dish. Pour over the tomato sauce and sprinkle with smoked cheese.

Bake in an oven preheated to 180°C for about 20 minutes.

Step 5: Serve the Enchiladas

Serve the enchiladas warm with basil leaves.

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