Ingredients

1. Enchilada-ish Sauce
   1 1/2 cups vegetable broth
   1 1/2 cups plain tomato sauce*
   2 cloves garlic, minced
   3 tablespoons mild chili powder
   2 tablespoons lime juice
   1 tablespoon soy sauce or tamari
   1/2 teaspoon ground cumin
   1/2 teaspoon dried oregano

1. Filling
   2 teaspoons olive oil
   1 medium yellow onion, chopped (the size of black beans)
   1 red bell pepper, chopped (the size of black beans)
   3 cloves garlic, minced
   1 jalapeno, minced
   3 cups cooked black beans**
   1 cup fresh or frozen corn kernels
   1 1/2 teaspoons chili powder
   1/2 teaspoon ground cumin
   1/2 teaspoon smoked paprika
   1/2 teaspoon salt
   1 1/2 cups canned pumpkin puree***
   1 tablespoon lime juice
   2 teaspoons maple syrup or agave syrup
   12 flour tortillas or whatever you usually buy for burritos
   Salsa (any of the sh*t from our first book would be legit)
   Avocado

1. *Not marinara, just canned, no-seasoning tomato sauce. Simple sh*t. Grab a low-sodium one if you can find it.

1. **You can use two 15-ounces cans of beans, drained and rinsed, because we know you are about the dump-and-stir life.

1. ***Don't accidentally grab pumpkin pie filling at the store and think that sh*t will still work because it f*cking won't.