Now I took a lot of pictures but not one does this dish justice. It's sooo good! And the sauce does get spicier the next day. It can also be used over ravioli if you like.
Filling based on an old CL recipe:
2 cups black beans; 1 cup chopped in food processor
2-3 chopped scallions
1 chopped chipotle in adobo
1/2 cup low fat sour cream
Mix scallions, chipotle and sour cream. Stir into black beans.
SPICY PUMPKIN SAUCE/ENCHILADS
("Everyday Food; May 2004)
1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see note)
1-1/2 cups grated sharp white cheese(I used white cheddar and didn't measure)
Serves 4 * Prep time: 20 mins. *Total time: 1 hour
Preheat oven to 425.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.
Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet (I didn't need to); bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.
3 comments:
Wow, this definitely gets my vote for "most original" recipe submitted this month. I have 2 cans of pumpkin left for the year that I have been rationing until Thanksgiving/Christmas ... but I may break down and use one to try this out ... I'm so curious ... pumpkin and black beans ...my mouth is watering already!
Oh yeah, this one looks great. I saw this one on the board, but must have lost track. Thanks for the reminder.
Wow, what an interesting blend of flavors. Let me see if I can see DH on the concept!
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