Roasted Pumpkin Enchiladas with Pumpkin Sauce
Miz Helen's Kitchen
Ingredients
4 cups Roasted Pumpkin, chopped
1 cup black beans
1 cup whole Kernel Corn
1 yellow onion, chopped
2 cloves garlic, minced
2 tablespoons Olive Oil
1/2 cup green chilies
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Dash Cayenne Pepper
1 cup Sour Cream
1 Cup Green Enchilada Sauce
3 cups Montey Jack and Cheddar Cheese Mix
8 tortillas, corn or flour
Directions
To Roast The Pumpkin
Cut the pumpkin in half and remove the seeds, then cut the pumpkin in large pieces.
Separate the seeds and set them aside.
Drizzle the pumpkin pieces with 1 tablespoon olive oil and sprinkle with salt.
Roast in the oven at 450 degrees for 30 minutes. Remove from the oven and let cool.
Peel the skin off the pumpkin and puree the meat in a food processor, or chop the pumpkin and store in the refrigerator for another use.
For The Enchilada
In a very hot skillet pour 2 tablespoon olive oil, add the onions, beans, corn, green chilies, garlic and seasons.
Stirring constantly heat the mix until the onions are clear.
Stir in 3 cups chopped roasted pumpkin and simmer for 5 minutes, remove from heat and let cool to room temperature.
Warm the tortilla's so they are more flexible to work with.
Place some of the mixture down the center of the tortilla sprinkle cheese on top of the mix and roll the tortilla.
Place the tortilla in a oil spayed 9X13 baking dish with the seam of the roll down.
For The Sauce
Place 1 cup of the chopped pumpkin in a medium size bowl and mash the pumpkin.
Add the Sour Cream and the Green Enchilada Sauce and mix well.
Finish The Enchilada's
Pour the sauce on top of the enchilada's and cover with the remainder of the cheese.
Bake in a 350 degree oven for 30 minutes until the cheese is melted and bubbly.
Let set for 10 minutes before serving.
Enjoy!