Easy Pumpkin Enchiladas
So here it is, Halloween! If you’re going to have a meal for Halloween THIS is a great one to do it! Sweet pureed pumpkin, chunks of sweet potato, corn, black beans and savory spices. This enchilada was actually lovingly made by my mom in preparation of me coming home to help out hand out the candy.
The fun thing about the particular enchilada pictured is the tortilla is made of egg! The eggs were scrambled, cooked omelet style, filled with enchilada filling, topped with cheese, and served with more guacamole then you know what to do with…
And speaking of guacamole, no Mexican dish is complete without it. I made a special puking pumpkin jack-o-lantern with fresh guacamole as the perfect dish to bring to a Halloween party.
Pumpkin Enchiladas
32 oz Black Beans
2 cups corn
1 small-medium onion - Chopped
1 medium sweet potato (small cubes)
2-3 large tomatoes chopped (or 1 can chopped tomatoes)
1 - 16oz can Pureed Pumpkin
½ broth (chicken or veggie)
1 TBSP chili powder
1 Tsp cayenne pepper
2 Tsp garlic powder
Cheddar Cheese (as much as you want)
Eggs (for egg shell)
Tortillas (for Enchilada)
** To make a spicier dish, add more cayenne, add fresh chopped jalapeno, or crumbled dried chilis to taste**
Add all ingredients to dutch oven on the stove top. A large saucepot can also work (just watch for burning). Put on high until simmering, then reduce to medium-low. Stir occasionally until sweet potatoes are tender. For a cheesy filling, add cheese and stir until melted.
To use a crock pot, put filling in (minus cheese) and set on high for 4 hours. Set it and forget it.
Cheese Sauce
** I didn’t use this sauce for the pictured enchilada; just added cheese to the top. This sauce is ideal for the baked preparation**
2 TBSP Flour (or Gluten Free Flour)
2 TBSP Butter
1 tsp chili powder
½ tsp cayenne
½ tsp paprika
1 cup Milk (if you are dairy free, I suggest unsweetened cashew, almond, or soy)
1 cup Cheese
Add butter and flour to pan. Cook on medium for ~60 seconds (to cook out the raw flour flavors). Add spices and whisk for another 30 seconds. Add cold milk to the hot mixture and whisk until combined. Remove the pan from the heat and add cheese slowly, whisking to melt the first bit before adding more. Add more cheese to richen/thicken the cheese sauce.
Assembly
Fill tortilla (or flat omelet) with mixture. Roll mixture. Put in dish or on plate. Add cheese sauce if desired.
If baking put baking dish to 350 degrees until sauce is bubbly (about 15-20 minutes).
Guacamole
2 ripe avocados
½ red onion – chopped
1 tomato – chopped
1 clove of garlic – smashed or finely diced
½ lime - Juiced
½ t salt
Open and mash the avocados in a bowl
Add the remaining ingredients.
Mix to combine
No comments:
Post a Comment