Saturday, July 7, 2012

Kale and Bean Enchiladas with Pumpkin Sauce

Kale and Bean Enchiladas with Pumpkin Sauce 
adapted from Veggie by Season by the sweetslife and then by me:)

for the enchiladas-
-2 cloves garlic
-1 small yellow onion, chopped
-1 tbsp olive oil
-1/2 jalapeno, finely diced
-1 tsp ground cumin
-1 red pepper, chopped
-1 bunch spinach, roughly chopped
-1 can  red kidney beans, drained and rinsed
-2/3 cup fresh cilantro, minced

for the sauce-
-1 can pumpkin
-2 cups vegetable or chicken broth
-2 garlic cloves, peeled
-1 jalapeno pepper, diced
-1 tsp chili powder
-2 tbsp tomato paste or umm...frozen leftover pizza sauce

to assemble-
-corn tortillas (I made 14 enchiladas)
-approximately 1 cup shredded cheddar cheese

1. In a skillet over medium high heat, add olive oil, garlic, onions, jalapeno, zucchini, cumin, salt, and pepper. Cook for approximately 5 minutes.
2. Add spinach and stir, cooking until soft (approximately 5 additional minutes).
3. To make the pumpkin sauce, add all sauce ingredients to a blender and puree until smooth.
4. Add a few tablespoons of the sauce to the skillet mixture along with a few shakes of black pepper, the beans, and the cilantro.
5. To assemble and cook:  Preheat oven to 400F. Pour 1-1 1/2 cup of the sauce in the bottom of a baking dish (I split mine up into two dishes--an 8x8 dish and another small casserole dish, with 1 cup of sauce on the bottom of each). Spoon bean mixture into tortillas. Roll tortillas and place, seam-side down, in the baking pan. Repeat until pan is full & the filling is gone.
6. Top tortillas with sauce and shredded cheese. Bake for 25-30 minutes, until golden brown and bubbly.

This was a great alternative to the grilled meat we have been having the last few weeks.  I really needed a different type of dinner, and this fit the bill.  The pumpkin sauce...great idea, and it will be done again for other recipes since Eleanor is anti-tomato!

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