recipe: pumpkin enchiladas

Autumn meals are usually the kind of thing you want to make warm and homey feeling but the Indian Summer we’ve been experiencing has put me more in the mood for anything but soups and stews and casseroles. None the less, it’s hard to not want to cook with pumpkin and squash and apples and the rest of the fall fair that’s abound. The smell of warm spices wafting in the apartment, the just shy of chill breeze through an open window, the comfort of cooking together that makes the afternoons so awesome.

You can do this recipe with canned pumpkin if you’re unable to get fresh or unwilling to do the extra work. To be quite fair, this might be one of the times where canned is just as good as roasted fresh, but I’ll give you the quick rundown of the fresh in case you’re interested (or I need to come back at a later date and do this all over again.

medium pumpkin
black beans
onion
garlic
4 to 6 poblano peppers
1 green bell pepper
jalapeno pepper(s)
spinach, kale or other dark leafy green
olive oil
cinnamon
nutmeg
all spice
cumin
cayenne
paprika
rosemary
fresh and dried cilantro
salt
pepper
veggie stock (several cups)
flower
selection of cheeses (I haven’t decided which I like best for this yet)
cast iron skillet
baking sheet
casserole dish
enchiladas sized tortillas

Preheat oven to 400
Cut the pumpkin open, remove the guts, retain the seeds
Once the pumpkin is cleaned, cut it into about 3-4″ squares for roasting, spray lightly with oil and place on the baking sheet and roast about 30-45 minutes until flesh is fork tender
Once the pumpkin roasted, allow to cool and then remove the skin

Lightly oil all the peppers and place on a baking sheet
Depending on your oven, you can either roast the peppers in the oven or in the broiler at the same time, remember you need to turn the peppers to get an even charring of the skin all the way around, about 15-20 minutes
Once the peppers are roasted, seal in a container to steam, then allow to cool to the touch and peel off the charred skins, remove the seeds and dice

Begin a roux in a cast iron skillet over low heat with equal parts oil and flour, work the roux to be about a brick color, about 15-20 minutes
Dice the onions and garlic, lightly salt and pepper and begin to caramelize in cast iron skillet (I usually do the roux on one side of the skillet and the veggies on the other and then combine when both are close to where I want them)
Add all the diced peppers to the skillet along with cumin, paprika, rosemary and dried cilantro.
Add cold stock slowly to the skillet combining with the roux until you have a viscous consistency. More stock for a thinner sauce, less for a thicker one.
Bring to a boil and reduce to a simmer and allow the flavors to meld
After it’s simmered for about 20-30 minutes use an immersion blender or transfer to a food processor and blend out all the big chunks, it should retain some texture and not be totally smooth

Julienne your dark leafy green
Mash the roasted pumpkin flesh and combine with black beans with a 2:2:1:1:1: ratio of cinnamon, cumin, nutmeg, all spice, cayenne, smoked paprika plus fresh cilantro leaves, salt and pepper (feel free to tweak the spice mixture to your taste – you’re looking for a “hot” pumpkin pie type spice)

Prep the baking dish by spraying lightly with oil and putting a thin layer of the poblano sauce on the bottom
Spray your tortillas with oil and warm in the oven to make them plyable (don’t toast them)
Take a bit of your leafy greens and lay them in the center of the tortilla
Spoon the pumpkin and black bean mixture into the warmed tortillas on top of the greens
Don’t overstuff!
Roll the tortilla up and place in the the baking sheet
Once you’ve filled the sheet with the enchiladas cover them all with the remaining sauce
If you want cheese, cover the sauce with the shredded cheese
Bake in a 350 oven for about 15-20 minutes until the cheese is browned

When we served we sprinked spice roasted coarsely chopped pumpkin seeds over the top to add a little crunch

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About thedoormouse

I am I. That’s all that i am. my little mousehole in cyberspace of fiction, recipes, sacrasm, op-ed on music, sports, and other notations both grand and tiny: https://thedmouse.wordpress.com/about-thedmouse/
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