Pumpkin enchiladas are a unique and flavorful twist on traditional enchiladas, combining the creamy sweetness of pumpkin with savory spices and hearty fillings. This delightful dish is perfect for a cozy dinner, offering a satisfying blend of textures and tastes that will impress your family and friends.
Ingredients:
• 1 cup pumpkin puree (canned or fresh)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• 1 cup shredded cheese (such as cheddar or Monterey Jack)
• 1 cup enchilada sauce (store-bought or homemade)
• Optional toppings: sour cream, avocado, cilantro, or lime wedges
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the pumpkin puree, black beans, corn, ground cumin, chili powder, salt, and pepper. Mix until well combined.
3. In a separate baking dish, spread a thin layer of enchilada sauce on the bottom.
4. To assemble the enchiladas, warm the corn tortillas slightly to make them pliable. Spoon a portion of the pumpkin mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish. Repeat until all filling is used.
5. Pour the remaining enchilada sauce over the top of the rolled enchiladas, and sprinkle with the shredded cheese.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Remove from the oven and let cool slightly before serving. Top with sour cream, avocado, cilantro, or lime wedges if desired. Enjoy this delicious and hearty pumpkin enchilada dish!
Aprile's Kitchen 