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Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, water/broth, garlic, chili powder, cumin and cayenne; puree until smooth. Taste and season with salt and pepper.
Preheat oven to 350 degrees F. Spray 9x13 baking dish with nonstick cooking spray and add ¾ cup of pumpkin sauce to the bottom; spread out evenly.
Place shredded chicken in large bowl and add ¾ cup of the pumpkin-sour cream sauce to it. Set aside.
Next make the filling: Heat large non-stick pan over medium heat and add olive oil. Add onion, jalapeno and minced garlic and cook 3-5 minutes or until onions begin to soften.
Remove from heat and transfer into the bowl with the chicken, then add in the black beans and 1 cup of the pumpkin sauce. Stir to coat the filling.
Warm tortillas in microwave for about 20 seconds. Place about ¼ cup mixture on each tortilla. Sprinkle 1 tablespoon of cheese in each tortilla. Roll each tortilla and place seam side down in baking pan.
Pour remaining pumpkin sauce on top of all the tortillas and then sprinkle remaining 1 ¼ cup cheese on top.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown. Top with sour cream, avocado, or cilantro.