Black Bean Enchiladas with Pumpkin Sauce

A while back I checked out Everyday Food: Great Food Fast from the library. One recipe really caught my eye: Spicy Enchiladas with Pumpkin Sauce . I've been waiting rather unpatiently for October to try it, and I wanted to try it out on us before I subjected any friends or family to it. It called for chicken, but I thought I might be good with black beans (since I do like black beans and sweet potatoes together), and I cut the recipe down a bit.

Black Bean Enchiladas with Pumpkin Sauce
Serves 2-3
1 can Black Beans, drained
6 green onions, white parts thinly sliced
1 cup chopped spinach
Coarse salt and ground pepper
1 cup pumpkin puree
1 1/4 cup water
2 cloves garlic
1/2 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
6 white corn tortillas (6-inch)
1 cup grated sharp white cheddar cheese

Preheat oven to 425 degrees. In a medium bowl, combine black beans, spinach and scallions. Season generously with salt and pepper; set aside.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, water, salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Lay tortillas on work surface; mound black mixture on half of each tortilla, dividing evenly. Roll up tortillas; 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 5 minutes before serving.

Lessons learned:
1. This was actually my first time working with a jalepeno. I was a little scared, so I removed the ribs and seeds. Next time I would either use the whole jalepeno with ribs removed, or half with the ribs and seeds in tact.
2. When chopping up a jalepeno, don't lick your finger afterwards!!!
3. I scrimped on the salt, and I should not have done that!
4. MORE CHEESE! It needs more cheese. I think I would actually mix another 1/2 cup or so in with the black bean mixture.
5. I'd steam the tortillas first - they fell apart when I was rolling them.

They were very good though - mainly just need more cheese and salt, and maybe more heat. Maybe some lime juice too.

Here's a picture with the filling busting out: