Spicy Pumkin EnchiladasSubmitted by: VEGGIE67
IntroductionAdapted from Martha Stewart's Everyday Food. This is very filling. Adapted from Martha Stewart's Everyday Food. This is very filling.
SPICY PUMPKIN SAUCE/ENCHILADAS
("Everyday Food; May 2004)
1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see note)
1-1/2 cups grated sharp white cheese (6 ounces)
Filling (you can use any filling of your choice though)
2 cups black beans
1/2 cup sour cream
chopped chipotle in adobo
2 scallions, chopped
Preheat oven to 425.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.
For filling chop one cup of the clack beans fine in the food processor, then combine with the whole black beans sour cream, chopped chipotle and chopped scallions.
Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet (I didn't need to); bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGGIE67.