Winter Enchiladas with Pumpkin Enchilada Sauce

Winter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.com

January is when winter truly starts for me. The excitement of the holidays and warm weather vacations mask the cold of November and December pretty well. January in Boston – especially after spending some time in the Bahamas – is when real winter sets in.

 

I felt like I dove headfirst into January this week – right off the airplane into 20-degree weather and into the work week. Since it’s January I, like most people, would like to eat a little lighter and healthier than I have over the past couple of months but sometimes being slammed back into real life makes that seem difficult to do.

 

Instead of order from our neighborhood Tasty Burger, I decided to use of some healthy ingredients I had stored away and make enchiladas with pumpkin enchilada sauce. Using pumpkin purée and salsa from my pantry and vegetables and corn tortillas from my freezer, I was able to make a comforting, healthy and delicious meal to last a few nights – and avoid a tired, hungry, after-work trip to the grocery store.

 

Pumpkin enchilada sauce is vegan, gluten free and full of Mexican flavor with the seasonal creaminess of pumpkin. To fill the enchiladas, I roasted some vegetables I cubed and froze from my CSA – butternut squash, beets and parsnips– but any veggies will work here. Frozen corn, chopped kale, broccoli– get as elaborate or keep it as simple as you want. I always keep small 100% corn tortillas in the freezer for quick gluten free meals, but brown rice tortillas would also be good.

 

Winter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.comWinter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.comWHY IT’S HEALTHY//  These winter enchiladas and pumpkin enchilada sauce are gluten free, vegan, and dairy free. Pumpkin purée is loaded with vitamin A, fiber, iron and potassium; great for digestion, eye and bone health and your immune system. Butternut squash is full of fiber, potassium, B vitamins and folate. It’s orange hue indicates high levels of beta-carotene, which your body converts to vitamin A. Both the winter enchiladas and pumpkin enchilada sauce are low in fat and high in fiber. //

 

Winter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.comWinter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.comWinter Enchiladas with Pumpkin Enchilada Sauce | ourfourforks.com

Winter Enchiladas with Pumpkin Enchilada Sauce
 
Prep time
Cook time
Total time
 
Vegan and gluten free enchiladas filled with roasted winter vegetables and topped with a creamy, dairy free pumpkin enchilada sauce, cashew crema and cilantro. The perfect comfort food for winter months.
Author:
Serves: 12 enchiladas
Ingredients
For the winter enchilada filling:
  • 2 cups butternut squash, peeled and cubed
  • 2 cups vegetables of choice, peeled and cubed (I used parsnips and beets: see notes)
  • 3 tablespoons olive oil, divided
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 medium onion, chopped
  • 2 cups sliced baby portobello mushrooms
  • salt and pepper to taste
For the pumpkin enchilada sauce:
  • ½ can pumpkin purée
  • 1 cup salsa
  • 1 tsp hot sauce
  • 1 tablespoon olive oil
  • ¼ teaspoon garlic salt
  • ½ teaspoon cumin
  • ½ cup unsweetened coconut yogurt or cashew sour cream
  • 1 cup low sodium vegetable broth
For the cashew crema:
  • ½ cup raw cashews, soaked overnight
  • 2 tablespoons fresh lime juice
  • ¼ cup coconut milk
  • pinch of smoked paprika
  • salt and pepper
Assembly:
  • 12 small corn tortillas
  • fresh cilantro, optional
Instructions
For the filling:
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Mix your cubed butternut squash and vegetables of choice with two tablespoons of olive oil, cumin and cinnamon.
  3. Spread coated vegetables onto a rimmed baking sheet, season with salt and pepper and roast for 20 minutes.
  4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, sliced baby portobello mushrooms, salt and pepper and cook over moderate heat until softened, about 5 minutes.
  5. When the vegetables are roasted, add them to the skillet with the onion and mushroom mixture and set aside.
For the pumpkin enchilada sauce:
  1. Add all ingredients to a high speed blender (I used my Vitamix) and blend until completely smooth.
For the cashew crema:
  1. Add all ingredients to a high speed blender (I used my Vitamix) and blend until completely smooth.
Assembly:
  1. Lower the oven temperature to 375 degrees Fahrenheit.
  2. Spoon 1 cup of the pumpkin enchilada sauce into a 9 x 13 inch glass or ceramic baking dish.
  3. Place the tortillas on a work surface and fill each tortilla with about ¼ cup of vegetable mixture and 1 tablespoon of pumpkin enchilada sauce. Roll up the enchiladas and arrange them in the baking dish, seam side down.
  4. Drizzle an additional 1 cup of pumpkin enchilada sauce on top.
  5. Cover the dish with foil and bake for about 25 minutes until the enchiladas are heated through.
  6. Top with the cashew crema, if using, and fresh cilantro.
Notes
You can also substitute 1 or 2 cups of the roasted vegetables with black beans; just add them after the onion and mushroom mixture is cooked rather than roasting them.

Inspired by Food and Wine and Eat Boutique.

 

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