Ok, it sounds gross. The first thing my mom said when I told her what I was making she yelled through the phone “EW!” But, hey, it’s pumpkin time of year so why not try to incorporate it into some new recipes, such as enchiladas. The nice thing with this recipe is that it uses a very toned down version of pumpkin flavoring. Pumpkin puree is combined with salsa to make the enchilada sauce. The salsa downplays the pumpkiny flavor and makes it legit enchiladas (but mild, not spicy like classical red enchilada sauce). I thought this recipe was going to be just ok, yet it turned out pretty dang good! Hope you enjoy it!
Ingredients: zucchini, can of pumpkin puree, red bell pepper, one red onion, large jar of salsa (mild or hot), white corn tortillas, low fat mexican cheese, can of black beans, and can of corn
- Slice the zucchini and bell pepper. I cut the zucc in half long way then slices. The bell pepper was in small matchsticks. Dice the red onion into small but not fine pieces.
- In a medium pot, place a bit of olive oil. Heat and cook the onions. After 5 min, add the zucchini and bell peppers and cook until brown.
- While the veggies are cooking, in a small bowl combine the whole pumpkin puree can with salsa. Add enough salsa that it’s a loose mixture and tastes delish to you.
- Spray a large pyrex dish with Pam and place a bit of salsa at the bottom.
- Cover with tortillas and place more sauce on top of tortillas.
- Put cheese on the sauce. Then cover with half of the cans of corn and black beans.
- Place half of the veggie mixed onto the mix. Cover with tortillas.
- Repeat sauce, beans, corn, and veggies. Cover with tortillas and the last bit of sauce. Finally cheese.
- Cover the dish with foil.
- Bake at 375 for 45 minutes.