Pumpkin Enchiladas

I went to a pumpkin party last week and the host served these very tasty enchiladas.

The only change I made was to cut the meat in half and add a can of beans. You can make them entirely with black beans, just saute the garlic a few seconds with the onions before adding remaining ingredients and use two cans of beans

I think some cooked rice would make a great addition to the filling too

1 small onion
2 cloves garlic
olive oil
1 large can enchilada sauce
1/2 lb. ground chicken or turkey (optional, just add a second can of beans if not using)
1 can black beans, drained (pinto or adzuki would be good too)
1 (15 oz.) can pumpkin
1 small can green chilies
1/2 tsp. cumin
1 tsp. taco seasoning
1/2 tsp. pumpkin pie spice
Salt and pepper to taste

10 - 12 small corn tortillas
shredded cheese (optional)

Saute onion in olive oil until translucent. Add the garlic and meat and cook, breaking up large chunks of meat, until meat is cooked. Remove from heat and add 1/2 the enchilada sauce, black beans, pumpkin, chilies, and seasonings. Add salt and pepper to taste.

Put about 1/4 c. of the enchilada mixture into each corn tortilla. Roll closed and place in a casserole dish.

Cover with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 15 - 20 minutes until warm.