I have been developing this recipe after I was at a dinner party where they served sweet potato and white bean enchiladas. I just couldn’t get the recipe out of my head. The flavors were amazing; there was a little sweetness from the sweet potatoes, and a little bit of spice, and creaminess from the vegan cheese. I was craving enchiladas one day and decided to make this recipe, but I didn’t have sweet potatoes and true to Seattle weather in the fall, it was rainy and too miserable to walk to the store. So, I had one can of organic pureed pumpkin left in my cupboard and I scoured the internet looking for a pumpkin enchilada recipe. I adapted the veggie enchiladas with pumpkin enchilada sauce from shelikesfood.com. I used pinto beans, kale, brown rice, spices, and ancho chiles. The chiles were re-hydrated in hot water, and I used the water in the enchilada sauce. The sauce has some heat to it, some smokiness from the chipolte chile powder, and sweetness from the pumpkin, and spices.
I always cook and bake seasonally, but I have been craving these enchiladas for the past six months or so. I meant to blog this recipe in the fall when I made it, but I was grocery shopping yesterday and thinking about a meal for my weekly visit with my dad tomorrow. and as I was walking down the aisle, I saw the canned pumpkins. I was so excited!! Who knew that they had canned pumpkins in June? You can change up the ingredients and adjust the spices to better suit your taste. I tend to use lots of spices in my cooking. One thing that I had a hard time finding was the perfect tortillas that were gluten, wheat, and corn free. I found that the plain brown rice tortillas were dry and not very flavorful. But, then I discovered these amazing tortillas made with ivory teff and millet by La Tortilla Factory. They are so good. I highly recommend them.
Pinto Bean Brown Rice and Kale Filling Ingredients:
6 gluten free tortillas
3 cups Pumpkin ancho enchilada sauce
2 tablespoons avocado or olive oil
1 cup onion, diced
2 garlic cloves, minced
1 medium red bell pepper, seeded and diced
1 medium poblano pepper, seeded and diced
1 cup mushrooms, diced
1 1/2 cups shredded non-dairy cheese, divided
2 cups pinto beans, cooked and drained (or 1 can drained)
2 cups cooked brown rice
2 cups chopped kale
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
2 teaspoons sea salt
Pumpkin Ancho Enchilada Sauce Ingredients:
1 can organic pumpkin puree
1-2 dried ancho chiles, softened in hot water and chopped
2 cups water (I used the water that the chiles were rehydrated in)
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon chile powder
1 teaspoon smoked paprika
2 teaspoons sea salt
1/2 cup cilantro,chopped
2 tomatoes, diced
Preheat oven to 350.
Place ancho chiles in a small bowl.
Pour water over the chiles. Set aside.
Heat a large pot or a skillet over medium heat.
Coat pan with avocado oil.
Add onions, garlic, bell, and poblano peppers.
Saute 2-3 minutes or until the peppers are soft, and the onions are translucent.
Stirring well to combine all of the ingredients.
Add mushrooms, stir and saute for 1-2 minutes or until soft.
Add the beans, rice, and spices. Stir well until combined.
Taste and adjust the seasoning.
Turn heat off.
Add kale and 1 cup shredded vegan cheese.
Stir and adjust seasoning. Set aside.
Enchilada Sauce Directions:
Take the stems off the peppers, remove the seeds, and chop.
Pour the water into the blender.
Add pumpkin puree, spices, and peppers.
Blend for for 1-2 minutes until all ingredients are combined
I mixed the sauce in my blendtech on speed 5.
Taste the sauce and adjust the seasoning.
Spread 1 cup of the sauce in the bottom of a 9×13 pan.
Heat tortillas over medium heat in a pan to make them pliable about 10-15 seconds.
Place 1/4 -1/3 cup filling in each tortilla and roll until filling is enclosed.
Place enchilada fold side down into the pan.
Repeat until all of the tortillas have been filled and rolled.
Pour 1 1/2 cups sauce on top and sprinkle with 1 cup cheese.
Bake for 30-35 minutes.
Sprinkle with chopped tomatoes and cilantro.
Enjoy while warm. It is so good!