Recipe for Quick n’ Dirty Version: Pumpkin Black Bean “Enchiladas” follows at end of post.
So, I came home yesterday evening with the full intent to make Chocolate-chip pumpkin muffins. I’d been thinking about them since Sunday morning; cinnamon-spiced with walnuts and dark chocolate. Heavenly. After an enthusiastic day of teaching, dog-walking, and therapy-attending I figured that they’d be the perfect post-therapy-therapy: baking *and* dessert.
Then my stomach growled.
My stomach growled and I realized that I was hungry.
I realized that I was hungry for salty.
I also realized that, apart from this Shabbat’s balsamic-tomato soup, I had no meals ready for this week’s lunches.
First, I fed the hunger with a wee baked tortilla chip and melted cheese snack. [not] Surprisingly, my bf woke up just in time to partake. Suspicious? Perhaps. As we were snacking and chatting I realized that I wanted to cook- not bake. Any yet, I didn’t want to put too much effort into it. I also still wanted pumpkin- and salty.
So… I looked up a beautiful recipe for Pumpkin and Black Bean Enchiladas with Mole sauce. This recipe is truly artistic; sprouted, vegan ingredients individually spiced, herbed and dressed. Thoughtful, complementary sweet and spicy protein and carbohydrate elements. Served layered- guacamole upon mole upon enchilada upon quinoa.
I did not make this recipe. Instead, I made a quick and dirty version, which came out a satisfyingly simple dish yet complex enough to soothe my pumpkin-fall-savory craving. And, it was quick enough that I may still bake today 🙂
- 6 flour tortillas
- 1 15oz can of black beans, drained and rinsed
- 1 15oz can pumpkin puree (not pumpkin pie mix!!)
- 1 – 1.5 cups of roasted corn (I used Trader Joe’s frozen roasted corn)
- 1 1/2 tsp cumin, ground
- 3/4 tsp sea salt
- 1/2 – 3/4 tsp chili pepper, ground (spice it to your happy place)
- 1/2 tsp tsp cinnamon
- 1 10oz can of diced tomatoes with green chiles, drained of liquid
- 1 12oz ar peach salsa (I used Trader Joe’s Smoky Peach Salsa)
- 3/4 cup shredded Mexican blend cheese
- Preheat oven to 300 degrees F
- Spray a large glass casserole dish with cooking spray
- Defrost corn
- Mix pumpkin in a medium glass dish with spices
- Add black beans and corn to pumpkin mix
- Spoon 1/2 cup of pumpkin-bean-corn filling into each tortilla
- Measure out 2 tbsp shredded cheese on top of filling
- Roll up tortillas and place upside down in the casserole dish
- Spread tomatoes and salsa over the top of tortillas
- Bake for 40 mins uncovered
- Enjoy your “enchiladas”!
- Note: if you have more time, or are inclined to make more time, I would sauté 1 cup white onion, diced, and 2 cloves of garlic until golden and add them to the filling to round out the flavor. Yum.