Pumpkin and Black Bean Enchiladas

I love Pumpkin Enchiladas.  I have posted this recipe before.  I wanted to share with you an amazing find I found this summer!  I found cilantro frozen in cubes - WOW!!!!  AMAZING - my new favorite thing.  They also had garlic, basil and red chili.  Oh yeah, another find I found last week was frozen beans! They had pinto, red and black!!!

1 can pumpkin
1/2 Onion - diced
1 cube cilantro
1 TB Cumin
1 tsp Chili Powder
3/4 Bag Frozen Black beans
2 spoon fulls of enchilada sauce
1 small can of salt free tomato sauce  (optional)

Heat the above ingredients.

In bottom of baking dish - spread some tomato sauce so the enchiladas do not stick.  

Place mixture in an Ezekiel Tortilla - makes 5
Pour remaining sauce (enchilada and tomato) over enchiladas.

Bake for 20 minutes at 350 degrees.