Black Bean Enchilada's with Spicy Pumplin Sauce

This is the least photogenic dish I have ever made so here is a picture of a supercute puppy instead.

courtesy of THE DAILY PUPPY

No matter how I arranged and photographed it this dish was a big pumpkin colored mess and looked like something else entirely.

But the recipe is too good not to share. I've been making it for a few years now and am always astonished at how good it is.

The sauce is from Martha Stewart's Every Day Food, May 2004. You can use any enchilada filling but I like one posted by Bob over on the Cooking Light boards.

("Everyday Food; May 2004)

1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see below)
1-1/2 cups grated sharp white cheese (6 ounces)

Serves 4 * Prep time: 20 mins. *Total time: 1 hour

Preheat oven to 425.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.

Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.

2 cups black beans; one cup chopped fine in a food processor
1/2 cup sour cream
1 chopped chipotle in adobo
2 chopped scallions