I'm currently sitting in my apartment because I am iced in! The main roads seem to be fine, but actually getting TO them is a problem, especially since my car doors are iced shut! I'm thinking about baking some gluten free treats to warm up! But before I try some new recipes, I decided to share one that I tried recently!
This last week I tried pumpkin enchiladas and it was inspired by a recipe I saw somewhere, but sadly I can’t figure out where I found it.
I have actually made something similar before that I believe was inspired by Hungry Girl’s recipe. And to be honest, I wasn’t a fan of either. My husband was a huge fan, but both taste way too much like pumpkin to me.
In fact, I had something else entirely for dinner. But I still thought I would share since it is so simple and perfect for Fall. I think using half as much pumpkin would taste a LOT better, so maybe I’ll try it again.
First I made some enchilada sauce. It was an interesting experience as I attempted to find gluten-free enchilada sauce. I finally just gave up and found what looked like a really easy homemade recipe.
I got all of my ingredients out first.
1 1/3 cup low-sodium vegetable broth (check to make sure it’s gluten-free if you’re like me)
1 tbsp plus 1 tsp chili powder
½ tsp ground cumin
½ tsp onion powder
1/8 tsp garlic powder
1 tbsp arrowroot powder dissolved in 2 tbsp water (you can also use corn starch if that’s what you have on hand)
In a small saucepan bring all of the ingredients (EXCEPT* arrowroot or corn starch mixture) to a boil over medium heat.
*Remember that word except, or you’ll be like me and have to dump everything out and start over!
Whisk in the arrowroot (or corn starch) mixture and boil for one minute, whisking constantly. Remove from heat.
I actually made this the day before and had to whisk it again before adding to the enchiladas. You just want to make sure it is nice a smooth with no lumps.
Alright, let’s move on to the actual enchiladas. The hardest thing about this recipe was that the ingredients and the instructions weren’t very specific. I don’t know everything! I like to follow recipes completely until I figure out what I like and then I improvise.
First up I diced ¾ cup of onion and sautéed that with two minced cloves of garlic until “soft.” I wasn’t sure what that meant, but they smelled good!
While that did its thing, I combined mashed kidney beans, pumpkin, a “large bunch” of cilantro, cumin, chili powder, and about half of the enchilada sauce in a large bowl.
Then it’s time to spread some of the remaining enchilada sauce on the bottom of the baking pan so it is ready for some enchiladas!
I heated up the corn tortillas in the microwave so that they would be more flexible. The recipe called for four large corn tortillas, but I couldn’t find any large ones so I used eight mini tortillas.
As you can see some breakage occurred. There was a LOT of filling for those poor tiny tortillas! The seven amigos hung out while number eight floated on his own up at the top.
I topped them with the remaining enchilada sauce and about a half cup of shredded cheese. (Sargento is awesome about their shredded cheese being gluten-free!)
After it was in the oven for about ten minutes, the hubs (aka Aubrey) topped his portion with pico de gallo, sour cream, and a bit more cilantro.
Here’s the full recipe and its vagueness (which is SO not a word).
¾ of an onion (small, large, who knows?)
2 cloves of garlic, minced
1 can enchilada sauce, 10 oz (or homemade when you give up trying to find a gluten-free version)
1 can pure pumpkin (WAY less pumpkin is needed, seriously…)
1 can kidney beans
Large bunch of cilantro, chopped (someone please explain this measurement to me)
1.5 tbsp cumin (seemed like a lot, did nothing to season the massive amount of pumpkin)
1 tsp chili powder
½ cup cheese, shredded
4 large corn tortillas
Preheat oven to 400 degrees.
Saute onion and garlic until soft.
Add in enchilada sauce, add beans. Add pumpkin. Add cilantro, cumin, and chili powder. (Lots of adding apparently!)
Spread a light layer of sauce on the bottom of pan.
Heat up tortillas to soften and fill with an even amount of sauce and bean mixture.
Roll tortillas and place in the pan with the folded edges facing down. Top with remaining sauce and sprinkle with cheese.
Bake until cheese melts. (About 10 minutes).
Serve with dollops of sour cream and/or avocado slices if desired.
Well there you go! Play around with it and make it your own. I am certainly going to have to if I want to make it again.
My dinner of rice, veggies and beans was just as good, even if a bit repetitive!
How's the weather where you are?