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.