Pumpkin Black Bean Enchiladas

Instructions

1. Heat oil in a large broilerproof skillet. Cook onion and bell pepper until browned, 7-9 minutes. Add garlic, black beans, and chili powder; cook 3 minutes. Transfer to a bowl, smash half the beans, stir in lime juice and cilantro, and season with salt.
2. Whisk pumpkin puree, Tabasco, 1 1/4 cups water, and salt in a bowl to make the sauce.
3. Fill each tortilla with 1/4 cup bean mixture and some cheese, roll up, and place seam-side down in the skillet. Brush with oil and broil 4-7 minutes until toasted.
4. Pour pumpkin sauce over enchiladas, top with remaining cheese and pumpkin seeds. Broil 4-7 minutes until melted and browned. Top with sliced onion and cilantro; serve with lime wedges.