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Spicy Chicken, Black Bean, and Pumpkin Enchiladas

A not-too-spicy dish that’s elevated by the flavor of fall! Pumpkin and Bison Sour Cream add a mildly sweet ‘n spicy creaminess to black bean chicken enchiladas.


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This recipe uses:


  • 1/2 cup Bison Sour Cream
  • 1 can (15 oz) pumpkin puree
  • 1 can (14.5 oz) tomato sauce
  • 1/3 cup water
  • 4 cloves of garlic, minced
  • 3 Tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp red cayenne pepper
  • 1 tsp olive oil
  • 1 jalapeño, seeded and minced
  • 2-3 cups chicken breast, cooked and shredded
  • 1 can (15 oz) black beans, rinsed and drained
  • 12 soft corn tortillas
  • 2 cups Mexican cheese, shredded
  • Salt and pepper, to taste
  • Avocado and cilantro, for topping


  • Step 1

    Blend Bison Sour Cream, pumpkin puree, tomato sauce, water, 2 Tbsp of minced garlic, chili powder, cumin, and cayenne. Blend until smooth, and season to taste with salt and pepper.

  • Step 2

    Preheat oven to 350°F and coat 9x13 baking dish with olive oil or nonstick cooking spray. Add 3/4 cup of pumpkin sauce to bottom of dish and spread it out evenly with spatula. Set pan aside.

  • Step 3

    In a large bowl, mix shredded chicken and 3/4 cup of pumpkin sauce. Set aside.

  • Step 4

    Begin filling by heating large non-stick pan over medium heat and adding olive oil.

  • Step 5

    Add onion, jalapeño, remaining 2 Tbsp of minced garlic, and cook for 3-5 minutes, until onions begin to soften. Remove from heat and transfer into bowl with chicken and pumpkin mix. Add in black beans and 1/4 cup of pumpkin sauce. Stir to coat filling.

  • Step 6

    Warm tortillas in microwave for 20 seconds, so they are easier to roll. Place 1/4 cup of chicken and pumpkin mixture on each tortilla, with 1 Tbsp of cheese. Roll each tortilla and place seam side down in pan. Pour remaining pumpkin sauce on top of tortillas and top with remaining cheese.

  • Step 7

    Bake for 20-30 minutes, until cheese is melted, and edges of tortillas are golden brown.

  • Step 8

    Top with a dollop of Bison Sour Cream, avocado, and cilantro. Serve and enjoy!