Pumpkin Enchiladas are so easy, healthy and delicious!!! The secret to these super tasty little guys is replacing traditional tomato based enchilada sauce with seasoned pumpkin puree! I know, totally genius! As low as $12 for 4 -5 servings.
Mexican Cheese Blend
Cilantro (if you want)
There are three steps to this. 1) make the filling 2) make the sauce 3) assemble and bake.
1) Filling ingredients: whatever roasted veggies you would like! My favorite combo:
Roasted Cauliflower and Poblano Pepper. Dice, drizzle with olive oil, season with S & P and roast at 375 degrees for 30 minutes.
Sauteed onions and pinto beans. There’s few things in life I love more than sweet yellow onions sauteed in olive oil (you are one of them babe!). I sauteed them until they were almost clear and added canned pinto beans. I sauteed them for 5 minutes more.
I combined the roasted veggies and the sauteed veggies together to make the filling.
2) Pumpkin Sauce. You are going to laugh at how ridiculously easy this sauce is to make. Are you ready…wait for it…OKAY:
Take one box (or can) of pureed pumpkin (be careful not to buy the pumpkin pie mix with the seasoning already in it…you want pure, unseasoned pumpkin puree). Add 1/2 packed of trader joes taco seasoning (or any taco seasoning). Combine. THAT’S IT! CRAZY, RIGHT???
3) Put the filling in corn tortillas. Pour the pumpkin enchilada sauce over the top. Add shredded cheese. Bake at 365 for 15 minutes. Finish with cilantro and either sour cream, creme fraiche or plain yogurt (whatever we happen to have in the fridge).
Isn’t this recipe the best??? I’m obsessed!