Combine sour cream, chipotles, adobo sauce and scallions. Put 1 cup of black beans in food processor and chop fine. Add chopped black beans to sour cream mixture. Then add the remaining cup of whole black beans to the sour cream mixture.

Pour 1 cup of the pumpkin sauce into the bottom of a baking dish. Add 1/3 cup bean filling in center of tortilla and top with some chopped chicken. Don't overfill the tortillas. Roll up the enchilada and place seam side down in baking dish. Finish building the tortillas and top with grated cheese and cilantro.

Bake at 350°F- 375°F.for about 30 minutes or until cheese is melted.