Reader Request: Pumpkin Enchiladas

Good things happen to those who finally have time to cook, and end up cooking something awesome!

I took a day off on Friday and lo & behold, did nothing work-related the entire day. Thus I now feel recharged, refreshed, and ready to get some major work done this week for our holiday concerts coming up on December 11 & 12. It’s amazing what a day off can do for the soul.

With the turn of the weather heading towards winter (and who would believe that, as it was storming at 60* out today), I’m finding myself getting anxious about vegetarian meals again, so the making of this recipe is accidentally perfect timing. Since I finally had some major free time to myself on Friday, I decided to finally tackle a reader’s request that I had been sitting on for a few weeks. A friend of mine from our community garden “nominated” me to try a recipe out and “report back” how it went, and if it was any good. 

PUMPKIN ENCHILADAS.

At first I was like, “ew, what?!” All I could immediately think of was Mexican flavor fused with pumpkin pie spice – bleh. But then, I clicked on the link & saw that it was a) a crockpot recipe, and b) did not use pumpkin pie spice at all. Challenge accepted, Cyndi 🙂

Pumpkin Enchiladas

adapted from Eat Local Grown

Into your crockpot/slow cooker, add the following & stir:

  • 1 can black beans, rinsed & drained
  • 2 cups pureed pumpkin
  • 1 can fire-roasted tomatoes
  • 1/2 onion, chopped
  • 1 16-oz bag frozen corn
  • 2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 dashes of cayenne pepper (or more to taste)
  • 1 jalapeno pepper, diced (optional)
  • 1/2 cup water or broth

Cook on low for 6-8 hours (the original recipe says high, but my slow cooker is kinda evil & will burn if left on high that long). When you get home or start getting a rumbly in your tumbly, move on to the next part of the recipe.

Preheat the oven to 375*. Spray a baking dish with cooking spray – depending on the number you want to make, use either 8×8 or 9×13.

To make the enchiladas, fill a tortilla with some filling, plus a sprinkle of cheese if you so wish (in my house, that is a necessity). If you’re feeling particularly adventurous, try some salsa-flavored cream cheese in there (we had it lying around so I figured why not?!) Wrap up the enchilada and place it seam-side-down in the pan. Repeat until the pan is full. Top the enchiladas with enchilada sauce. I had a taste for tomatillos so I used the green chile sauce made by Frontera. Sprinkle with some cheese (if you’d like) and bake until the sauce is nice and bubbly, and the cheese is melted.

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I honestly don’t know what excited me more as I dug into these enchiladas – that I now had another use for the stash of pumpkins in my dining room, I had a new vegetarian recipe that didn’t suck, that someone requested a post for my blog and it actually worked – maybe a bit of all of those.

I topped my enchiladas with sour cream & some habanero hot sauce – because I’m awesome like that and love the heat. You could easily add chicken or beef to these enchiladas if you really want some, but truthfully, the meat wasn’t missed. These had great flavor and were very filling. Since we’re big fans of leftovers in our house (for use in lunches), I made a big pan of them and so far they’ve reheated quite well.

So, thank you, Cyndi, for the challenge! I hope you enjoy the results and that you’ll enjoy making/eating these enchiladas as much as I did.

P.S. If any of my lovely readers out there have a recipe for me to try out on here, let me know anytime!

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