Pumpkin Enchiladas

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Tis the season for pumpkin, or so I have been told. 

My week was a little odd, my computer was out for repairs and it having my sole source of all the programs, applications and files I need to blog, means I took a week off from blogging. Never fear though! I was hard at work figuring out grants, crowdfunding and all that other modern jazz to get my personal chef service going and live out the dream (well more of the dream seein as blogging here is what started it all). 

South American food and I have a very much loving relationship. It's pretty much a tie with Asian food around here on the frequenty of it's appearences on the weekly menu. Enchiladas in particular have a special place in my heart. They can be filled with whatever your heart desires and baked to perfection. I even added a little daiya cheese on top this time, an occasionnal treat. They are so ridiculously easy to make vegan too. Although, most of the time filled with meat or cheese, they are even better with a nice creamy filling of sweet potato and pumpkin. I would also love to try them out filled with my pulled jackfruit.

The ingredient list is not on the short side, but once youve got the ball rolling, they come together pretty quickly. They can also be made in advance for a simple warm up healthy meal for later in the week. Although I havent tried it yet, I imagine they would hold up very well to freezing too. These are definitely going to be on my menu! 

Pumpkin Enchiladas

A fall take on a traditional South American casserole. This dish is filling and great for any fall evening.

Portions
4

Difficulty
Medium

Prep Time
10 Minutes

Cooking Time
40 Minutes

Ingredients:

  • 1 can pumpkin puree
  • 2 medium sweet potatoes
  • 1/2 medium onion - minced
  • 3 garlic clove - minced
  • 2 Tbsp chilli powder
  • 10 corn tortillas
  • 1 can tomatoes
  • 1 large red bell pepper
  • 1 jalapeño pepper
  • 1 lime - juiced
  • 1 medium avocado - diced

Directions:

  • Boil your diced sweet potatoes until cooked through adn water saute your onion and garlic for 4-5 minutes, until soft. Then, in a large bowl combine the sweet potaters, the pumpkin puree, the onion/garlic combo and 1 tbsp of the chili powder.
  • Pre-heat the oven to 350F
  • Warm up your corn tortillas wrapped with some damp paper towels or a clean kitchen towel until they are soft and pliable. While thats happening, combine all the other ingredients except the avocado in a blender and process until smooth. Cook it over medium heat for about 10 minutes.
  • Once the sauce is done, layer the bottom of a large casserole dish with half the sauce. Stuff your corn tortillas with about 3 tbps of filling and roll them into tubes. Place them in rows in the casserole dish. Once all of them are filled and placed, cover with the remaining sauce, making sure to coat them all well. If desired, sprinkle on a vegan cheese of choice.
  • Bake uncovered for 30 minutes.
  • Top with diced avocado and hot sauce when serving.