The Whole Enchilada

November 17th, 2011 | Posted by Alison Spath in Dinner Time

Enchiladas for dinner tonight!

Pumpkin Enchilida

And they. were. awesome.

But guess what’s inside of them? Just guess!

Never mind, you won’t be able to guess. In fact, you won’t even believe me when I tell you.

OK fine, I’ll tell you.

In a minute.

First, let’s start with these little buggers. They played a big part of what made tonight’s meal so good.

Chipotle Chiles

While I’ve made my own enchilada sauce before, I did it a bit differently this time.

Chipotle Chiles Pureed

Homemade Enchilada Sauce

2 cups of water
1 (6oz) can of tomato paste
4 – 5 Chipotle chiles, pureed (in my mini prep)
1 Tbsp Apple Cider Vinegar
1 Tbsp agave nectar (but any sweetener would do)
A dash of salt, cumin, paprika and chili powder

Add all ingredients to a sauce pan, bring to a boil, reduce to a simmer and cook for 10 – 15 minutes, stirring every 2 – 3 minutes.

While your sauce is simmering, get working on your enchilada filling. Your pumpkin enchilada filling.

Onions and Garlic Pumpkin Added

Pumpkin Enchiladas!

(Was that not as exciting as you expected it to be? I probably built up too much suspense.)

Surprised or not, Pumpkin Enchiladas is right! I’m not the first person on the planet to make pumpkin enchiladas, so maybe you’ve heard of these before, but they shocked the glass slippers off of me. I was even more shocked when I dug into them tonight.

Pumpkin Enchilada Filling

1 – 2 Tbsp extra virgin olive oil
1 – 2 cloves of garlic, sliced
1 small onion, diced
1 can of pumpkin puree (or bake your own)
1 can of black beans, drained and rinsed

Pre-heat oven to 375. Saute onions and garlic in oil until soft. Stir in pumpkin, black beans and heat through. Set aside.

Cover the bottom of a baking dish with enchilada sauce.

Bottom of Pan Covered with Enchiliada Sauce

I filled five small flour tortillas with pumpkin mixture and then topped with pepper jack cheese.

Pumpkin Filling Topped with Cheese

Rolled, topped with more enchilada sauce and the last of the cheese.

Pumpkin Enchilidas Ready for the Oven

Bake at 375 for 30 minutes or so, they’re done when your sauce is bubbling.

I stumbled upon this idea while looking for something different to do with refried beans. I had my doubts, but I decided to put my faith in the good people of the world wide web.

Trust the Internet. The Internet is smart.

Served with Basmati rice. When I tested the sauce on its own, it was really good, but also extremely spicy. Rice was made in anticipation of needing something to dampen the heat.

Pumpkin Enchiliadas with Greek Yogurt and Guacamole

With rice, Greek yogurt and guac (again! I’m addicted), the sauce was the perfect temperature.

The filling was so good and savory, it was hard to believe it was pumpkin. The enchilada sauce turned out better than any pre-made sauce I’ve ever used.

Hold on to your refried frijoles, people! Believe it! There’s a new enchilada filling in town.

Linked to Fight Back Friday at Food Renegade

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3 Responses

  • My first response when I read the title of the post was… oooooo enchiladas! (said in the voice of Homer from the Simpsons)

    Then my thoughts lingered to… wow, you are hardcore with chipotles in adobo sauce, that stuff is killer hot!

    Then I was totally surprised by the pumpkin!

    Looks absolutely delicious! Mmmmmmm.

  • B. Gomicchio says:

    dang it, now I want enchiladas! I made enchilada sauce a while back and it was such a huge batch, I froze it into four or five servings. It’s been nice to just pull it out of the freezer and assemble the rest of the ingredients whenever the mood strikes :)

  • Katheryn says:

    Holy yum. This looks great!