I start by soaking the pumpkin seeds in boiling water. This softens them perfectly for a smooth sauce. Covering the bowl traps heat and speeds up the soaking.

In a skillet, I sauté onions in oil until translucent. Then I add garlic, poblano, and jalapeño until softened. Half of these veggies are reserved for the sauce.

To the remaining veggies, I stir in cumin, smoked paprika, oregano, black beans, and rice. Simmer briefly, then finish with lime juice. This creates a rich and flavorful filling.

I drain the seeds and blend them with the reserved veggies, cilantro, lime juice, oil, and stock until creamy. I taste and adjust salt as needed for a perfect sauce consistency.

I microwave tortillas to make them pliable. Spread sauce on the dish, fill each tortilla with the bean mixture, roll them up, and place seam-side down. Top with remaining sauce and cheese, then broil briefly.

Finally, I add avocado slices, toasted pumpkin seeds, and cilantro on top. This not only looks beautiful but adds fresh texture.