Pumpkin Enchiladas

Melissa let me guest post on this recipe. I’m responsible for a lot of the savory dishes on the site and while they don’t get as much attention as my wife’s amazing sweet treats, “we all gotta eat.” I’ve been wanting to try a savory pumpkin dish for the fall, and this recipe just popped in my head one day so here it is: Pumpkin Enchiladas. This pumpkin enchiladas recipe is a bit involved, but well worth it.

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We used a dairy free cheese sauce for this recipe, so these enchiladas are vegan. 🙂  I hope you enjoy them as much as we do!

Pumpkin Enchiladas

Pumpkin Enchiladas

Prep Time 9 hr Cook Time 40 min

Ingredients

    The Filling

    • 4 cup black beans (measured after soaking) This also equals about 2 cans.
    • 2 cup pureed cooked pumpkin
    • 1 sweet potato chopped
    • 6-8 vine ripened tomatoes chopped
    • 2 cups corn (please try to buy this organic)
    • 1/2 cup veggie broth
    • 2 tsp garlic powder (or 3 to 4 cloves minced)
    • 1 tsp chili powder
    • 1 tsp onion powder
    • 1/2 tsp cayenne pepper
    • optional: 1 jalapeno diced, seeds and all

    The Enchilada

    • (Per each one)
    • 1 tortilla
    • 3 heaping spoonfuls of filling
    • Cheese sauce
    • 1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
    • 1-2 T diced raw red onions

    Instructions

      For the filling

      1. I soaked the black beans the night before.
      2. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work.
      3. Add everything to the crock pot .
      4. Turn on high and walk away for 6-8 hours or so.
      5. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoon fulls of the filling slightly off-center in a line. We used Food for Life tortillas.
      6. Next add the cheese sauce . I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce , but you could also use real cheese.
      7. Lastly, add the red onion.
      8. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap.
      9. Next, add some more cheese sauce on top.
      10. Finally, add your pistachio dust on top of the cheese sauce .
      11. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so.
      12. Remove and you are done.

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      Recipe Notes

      A tip on the filling: I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can also throw in a jalapeno to really give this filling some kick. Melissa doesn’t like much spice, so I left that out of my recipe.

      The filling makes for an awesome pumpkin chili to gorge on. The pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple.

      Lastly, for a real cheese option, try this: melt 1 tbsp butter, 1 tsp flour- stirred till the flour smell was gone added dash of nutmeg, salt, pepper, 1/2 cup milk, whisked so it won't form lumps and once thick took off the stove and put in 1/4 cup cheese.

      I hope you enjoy. I know I sure did.

      Super Easy Tacos

      I have said before that my husband is a huge fan of all Tex Mex food.  I swear he could eat tacos everyday.  This is one recipe that he makes that I absolutely love, even though I am not that into Tex Mex.  This recipe is not spicy, because I am a wimp when it comes to spicy food.  I will add in some options if you want it a little hot.

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      Last week, in our co-op, there was an option to buy 48 ears of organic and non GMO corn.  We jumped on that deal and have it tucked away in our freezer.  We used some of that corn in this recipe.  There is nothing like the sweet taste of corn on the cob.  It reminds me of summer just like watermelon does.  Yum!

      Super Easy Tacos

      Super Easy Tacos

      Prep Time 10 min Cook Time 15 min

      Ingredients

      • 2 cups black beans
      • 2 cups corn (please use organic and non GMO corn if possible)
      • 1-2 cups cooked wild rice or quinoa
      • 1/2 yellow onion chopped
      • 2 tsp cumin
      • 1 tsp garlic
      • 1 tsp chili powder
      • Juice from 1/2 lime
      • 3 T oil (I used Avocado Oil )
      • 1/2 tsp cayenne (optional)
      • 1 pickled jalapino chopped (per taco)

      Instructions

      1. Cook the rice or quinoa according to the package instructions. 
      2. I actually always have some kind of a grain cooked in the fridge that I can add to meals to stretch them out. 
      3. In a large sauce pan , saute the onions, beans and spices in your oil of choice.
      4. When onions begin to soften, add corn, rice and lime juice and cook an additional 7 minutes or so on medium heat. That’s it.

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      Recipe Notes

      Now you can create the taco with whatever fixings you like. We use Food for Life sprouted corn tortillas, add in the cooked mixture, tomatoes, avocados, cilantro and cheese of your choice. We use our dairy free cheese sauce and it tastes awesome with this recipe. Enjoy!