What happens when you have leftover chipotle pumpkin soup, black beans and smoked turkey? Well, my brain turned those ingredients into enchiladas. These are amazing. Please please try the soup recipe which I posted right before this one. Get a can or two or black beans or cook your own...add a few other tasty ingredients and voila!
Here we go.
Start with the leftover pumpkin soup:
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Get your black beans:
In a large skillet, heat these two together along with a can of Rotel tomatoes, and your shredded smoked turkey:
Add whichever variation of shredded cheese you want. I used 4 blend Mexican:
Heat through and then add a few spoonfuls to a flour tortilla:
Roll them up tightly and place seam side down in a greased 13 x 9 casserole dish:
Ladle a little more of the pumpkin soup and more cheese:
Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and cook 10 more minutes.
Top with sour cream and a sprinkling of pumpkin seeds.
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