Quick Vegan Enchiladas
1 tablespoon olive oil
1 15-ounce can pumpkin puree or butternut squash puree
½ teaspoon turmeric powder
2 medium cloves garlic, minced
1 tablespoon taco seasoning
¾ teaspoon salt
1 lemon, zest and juice
8 corn tortillas (6-inch), warmed and pliable
1 15-ounce can black beans, drained and rinsed
⅓ cup chopped black olives
⅓ cup tahini
1 cup chopped cilantro leaves
Favorite salsa for serving
Preheat oven to 425F. In a large bowl combine the olive oil, pumpkin puree, turmeric, half the minced garlic, taco seasoning, salt, zest of lemon and 1 ½ cups of water. Stir well. Sauce will seem liquidy but will thicken as it cooks. Ladle about a cup of this sauce into the bottom of a 9 x 13 inch baking dish.
Lay the tortillas on a work surface and divide the black beans evenly between tortillas, then sprinkle with chopped olives. Roll up tortillas and place seam side down in baking dish.
Pour the remaining sauce on top of the tortillas, and bake for 30-35 minutes or until sauce has thickened and is bubbling.
While enchiladas are baking, whisk tahini with ¼ cup warm water in a small bowl. Add remaining garlic, a sprinkle of salt and a generous squeeze of lemon juice.
Top hot enchiladas with tahini drizzle and fresh cilantro and serve.