1/3cupsour cream, plus more for garnish(sub plain full-fat Greek yogurt)
6corn tortillas, cut into 2-inch thick strips
1cupfreshly grated Colby Jack cheese, divided(sub Monterey Jack)
1/2cupfreshly grated Gruyere cheese
3Tbsp.pepitas (pumpkin seeds), preferably roasted and salted
Fresh sliced avocado and chopped cilantro for garnish
Preheat oven to 425°F.
Heat oil in a 10- or 12-inch oven-safe skillet over medium heat. Once hot, add onion, poblano pepper, and bell pepper. Cook until softened, about 8 minutes. Stir in chili powder, cumin, garlic powder, and smoked paprika; cook 1 more minute
Add half of the spinach to skillet, and cook, stirring constantly, until greens are wilted. Add remaining half, along with black beans, and continue cooking until all spinach leaves wilt.
Carefully pour in enchilada sauce, pumpkin, puree, sour cream, and 1/2 cup of the shredded Colby Jack cheese. Stir constantly until the cheese has melted into the mixture. Season with salt.Add the tortilla strips and carefully stir until all the strips are well-coated in sauce.
Sprinkle remaining 1/2 cup Colby Jack and Gruyere cheese overtop, and transfer enchiladas to the oven. Bake for 10 minutes, or until the cheese has fully melted and the mixture is bubbly.Remove from oven and garnish with pepitas, along with toppings of choice. I love to serve these with an extra dollop of sour cream or Greek yogurt, plus a few slices of avocado.
To Make Ahead: You can prepare the entire recipe up to 1 day ahead and refrigerate until ready to bake. Remove the pan from the fridge about 30 minutes prior to baking, and increase the bake time to 20 minutes to ensure it’s warmed through.
To Store: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
To Reheat: Transfer leftovers to a small baking dish and gently rewarm in the oven at 350ºF until hot and cheese is bubbly. Alternatively, reheat individual portions in the microwave, stopping to stir every 30 seconds, until warm.