I am always searching for fun, healthy meals and this recipe for enchiladas is just the ticket. It is not like anything I have encountered before. They are creamy, smoky and very satisfying all thanks to the pumpkin/chipotle sauce and a taste of peppery cheese. Served piping-hot these savory enchiladas are a perfect answer to the cool, crisp evenings of autumn and winter.
1 teaspoon olive oil
2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 1/2 cups chopped sweet potatoes
1 can (15 ounces) black beans, drained and rinsed
1 garlic clove, chopped
1/4 cup chopped cilantro, finely chopped
10 flour tortillas
3/4 cup shredded pepper Jack cheese
4 dried chipotle chiles
1 can (15 ounces) 100 percent pure pumpkin
2 cups vegetable broth
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Preheat the oven to 350 degrees F.
To make sauce: Reconstitute your dried chipotle chiles in hot water by soaking them for 10 minutes. Then drain off the v from the chiles and put them in a blender. Add the rest of the ingredients of the sauce and puree until it is very smooth. If it is too thick, you may want to add more broth. Set your sauce aside until you have prepared your enchiladas. Season to taste. If you believe that the broth is salty, you may leave out any additional salt.
Prepare the enchiladas: Heat 1 teaspoon of olive oil in a medium saucepan over medium-high heat then add the onion. Add your spices and let it sweat for five minutes until onion becomes translucent. Add your sweet potatoes and cook for 15 minutes until they are tender. If the potatoes are sticking to the bottom of the pan, add a little more of vegetable broth. Once the potatoes are cooked you can stir in your black beans. Season to taste with a just pinch of salt & pepper.
To put together your enchiladas, pour 3/4 -1 cup of your sauce into the bottom of a 9 x 13-inch casserole dish to cover. Place one tortilla on a cutting board and add about 1/4 to 1/3 cup of your filling; you may need a little more or a little less, depending on the size of the tortilla. Roll up it up tightly and place it with the seam side down in your casserole dish. Continue to prepare the rest of your tortillas and then cover them in the rest of the enchilada sauce. Then top with cheese, cover your casserole dish with foil and bake for 15 minutes. Remove the foil and continue cooking for 10 to 15 more minutes until it begins to bubble.
Per Serving Nutrition Stats:
Fat 16 g; Calories 483; Cholesterol 46 mg; Carbohydrate 63 g; Fiber 13 g; Sugars 5.5 g; Protein 19 g