You may have heard, I’m obsessed with pumpkin. It’s true. No shame. Last year, I was all about making the sweet pumpkin foods. Pumpkin Cookies, Pumpkin Muffins, everything pumpkin! This year, I’m all about putting a pumpkin spin on savory dishes. This dish is vegan as long as you don’t include the cheese, like I did. I’m not a huge enchilada person unless they have cheese on them, hence, the cheese. Just omit it if you’re vegan and they’ll still be heavenly!
Adapted from Martha Stewart
For the Enchilada Sauce
15 ounces pumpkin puree (I use Libby’s)
4 cloves garlic, peeled
1 jalapeno, quartered (keep the ribs and seeds in there!)
1 teaspoon chili powder
For the filling
1 1/2 pounds Yukon Gold Potatoes, peeled and chopped
6 green onions, chopped
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15 oz can black beans, drained and rinsed
2 cups spinach
1/2 cup frozen corn, thawed
12 6-inch corn tortillas
shredded cheese of your choice, if desired
Cilantro for garnish
For the sauce
In a food processor or blender, blend together all sauce ingredients plus 2 1/2 cups of water.
For the filling
Preheat oven to 450F and line a large rimmed baking sheet with foil. Spray with nonstick cooking spray.
On the baking sheet, toss chopped potatoes, olive oil, salt, and pepper.
Bake for 50 minutes, or until potatoes can be easily pierced with a fork.
Transfer potatoes to a large mixing bowl and toss with green onions.
In another bowl, mix together corn and black beans.
Preheat oven to 425F. Line a 9×13 inch casserole dish with 1 cup of the enchilada sauce.
Set up an assembly line. Have your tortillas ready first, then line with spinach, then the black bean and corn mixture, and finally the potatoes. Make sure you’re only putting just enough filling in the tortillas so you can still roll the enchiladas.
Place the enchiladas seam side down and repeat. Once the enchiladas have been placed in the pan, pour remaining enchilada sauce on top.
Sprinkle with cheese if using.
Place dish on baking sheet and bake for 25 minutes, or until the sauce is bubbly. Let cool 5 minutes before serving. Garnish with cilantro.
These enchiladas aren’t spicy (to my taste), but are sweet and packed with the flavor of the potatoes, beans, corn, spinach, and of course-pumpkin. They’re a perfect fall treat for anyone looking for a spin on their everyday Mexican food.
If i were to do it over again, I think I’d up the spice factor by adding another jalapeno to the sauce. This way, the perfect mix of sweet and spicy would come into play. The cilantro does add a nice spice with a clean flavor to the enchiladas. I’ve been eating these leftovers all week and just can’t get enough!
- The Prudent Pantry: Easy Enchilada Casserole Recipe (savings.com)
- Field Roast and Spinach Enchiladas (a.k.a. Best. Enchiladas. Ever.) (epicureanvegan.com)
- Mini Sweet Potato Enchiladas (jailavie.com)