Pumpkin Enchiladas

(photo credit: http://www.food.com/recipe/pumpkin-enchiladas-442034)

I know pumpkin enchiladas sound like a weird combination. However this is a must try recipe, one that my husband even rated to be a 9.5 out of 10 tonight at dinner. I am still trying to use up the 10+ lbs of pureed pumpkin that my mom did for us and froze while she was here last October. I will for sure be using more up on this recipe! YUM

Pumpkin Enchiladas (vegan)

serves 2 - easily doubled

Ingredients:

2 tortillas (we used flour, but corn would work great too)

3/4 cup enchilada sauce (used the green chili kind)

2/3 cup pumpkin (this could be canned, ours was frozen)

1/3 cup chopped onion

Seasoning: chipotle powder, salt, onion salt, garlic powder, cumin, cayenne pepper, pepper (I don't measure so just eyeball it, make sure to watch for how spicy you want the dish)

Optional Ingredients: cheese, sour cream, green onion (we kept this dairy free/vegan but I would have added green onion if we would have had it on hand! and the cheese would have tasted great too!) At the end of the meal we also decided some fresh guac would have been great on them as well!

Directions:

1. Preheat oven to 400 degrees

2. Chop onion and cook in skillet until it begins to brown

3. Add onion, pumpkin and seasonings to bowl, mix well

4. Spray a casserole dish w/ non-stick cooking spray and fill tortillas with mixture, leaving some to layer on top at the end (about 1/2 cup)

5. Bake for 15 mins in the oven, let sit before serving. Enjoy!

Freezer Meal It:
* Prep and Assemble then cover pan with plastic wrap, then a layer of foil and then the lid if the dish has one. (these steps just help ice and freezer burn from setting in).
* This freezes great and is easy to pull out and heat up - Dinner in 15 minutes. We love to serve with diced avocado and a side of corn with Tastefully Simple Fiesta Seasoning mixed in.