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1.
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First youre going to roast your pumpkin.
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Preheat the oven to 350 F. Slice the pumpkin in half and remove the stem and scoop out the seeds.
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Lay the pumpkin halves face down in a 13x9 pan and fill the pan with about 1/4 inch of water.
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Bake for 45-50 minutes or until fork tender.
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Pour out the water.
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Be careful its hot!
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Let the pumpkin cool.
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Preheat the oven to 400 F.
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2.
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Scrape out half of the pumpkin into a medium sized bowl.
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Wrap up the other half in foil and store in the fridge for another use.
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Mix the corn, black beans and onions into the pumpkin flesh and stir well.
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3.
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Mix in the salt, pepper, cumin, garlic powder and cayenne.
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You can always adjust the seasonings to taste.
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Stir well.
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Finally add the cilantro and mix in gently.
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4.
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Prepare a 13x9 pan by spraying it with cooking spray.
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Place about half a cup of the filling in the middle of each tortilla, you want to use it all up.
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Fold the sides of the tortilla in and place it into the pan, seam side down.
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5.
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Pour the enchilada sauce over the top and sprinkle with cheese to finish.
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Bake for 15-20 minutes until the cheese is melted and bubbly.
