These enchiladas have a nice mild flavor and is a great way to use up the rest of that large 32 oz. can of pumpkin puree leftover from making chocolate pumpkin bread! I like spicy foods so I left a few more seeds when chopping the jalapenos!
Preheat oven to 400` and coat a 2 quart rectagular baking dish with cooking spray.
In a large dutch oven heat a few teaspoons of olive oil. Add 1 onion chopped and 1 jalapeno chopped. Season with a little salt. Cook until softened.
Stir in a 15oz. can of pumpkin puree, 1 1/2 cups water. 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/4 teaspoon salt. Cook and stir until heated through. Add an additional 1/4 cup of water if the consistancy is to thick.
In a large bowl coarsely mash drained beans with a fork. Stir in half of the pumpkin mixture and 1 1/2 cups cooked rice. Add 1/4 cup of shredded pepper jack cheese.
Spoon a generous 1/3 cup bean mixture onto a 6-inch corn tortilla and roll up placing the seem side down in the baking dish. Continue the process until you have done 8 all together. Pour the remaining pumpkin sauce over the top.
Bake covered for 15 minutes. Uncover and sprinkle with 1/2 cup shredded pepper jack cheese and bake for another 10 minutes. Serve with sour cream and scallions.
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