The Filling:
4 cup black beans (measured after soaking) This also equals about 2 cans.
2 cup pureed cooked pumpkin
1 sweet potato chopped
6-8 vine ripened tomatoes chopped
2 cups corn (please try to buy this organic)
1/2 cup veggie broth
2 tsp garlic powder (or 3 to 4 cloves minced)
1 tsp chili powder
1 tsp onion powder
1/2 tsp cayenne pepper
optional: 1 jalapeno diced, seeds and all
I soaked the black beans the night before. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work. Add everything to the crock pot. Turn on high and walk away for 6-8 hours or so. A tip, I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can throw in a jalapeno to really give this filling some kick. Melissa doesn’t like much spice, so I left that out of my recipe.
The Enchilada:
(Per each one)
1 tortilla
3 heaping spoonfuls of filling
Cheese sauce
1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
1-2 T diced raw red onions
Now you have the filling, not to mention an awesome pumpkin chili to gorge on. First thing is first, the pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoon fulls of the filling slightly off-center in a line. We used Food for Life tortillas. Next add the cheese sauce. I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce, but you could also melt your own cheese in some milk and butter for you omnivores out there. Lastly, add the red onion. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap. Next, add some more cheese sauce on top. Finally, add your pistachio dust on top of the cheese sauce. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so. Remove and you are done.
Source
2 cup pureed cooked pumpkin
1 sweet potato chopped
6-8 vine ripened tomatoes chopped
2 cups corn (please try to buy this organic)
1/2 cup veggie broth
2 tsp garlic powder (or 3 to 4 cloves minced)
1 tsp chili powder
1 tsp onion powder
1/2 tsp cayenne pepper
optional: 1 jalapeno diced, seeds and all
I soaked the black beans the night before. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work. Add everything to the crock pot. Turn on high and walk away for 6-8 hours or so. A tip, I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can throw in a jalapeno to really give this filling some kick. Melissa doesn’t like much spice, so I left that out of my recipe.
The Enchilada:
(Per each one)
1 tortilla
3 heaping spoonfuls of filling
Cheese sauce
1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
1-2 T diced raw red onions
Now you have the filling, not to mention an awesome pumpkin chili to gorge on. First thing is first, the pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoon fulls of the filling slightly off-center in a line. We used Food for Life tortillas. Next add the cheese sauce. I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce, but you could also melt your own cheese in some milk and butter for you omnivores out there. Lastly, add the red onion. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap. Next, add some more cheese sauce on top. Finally, add your pistachio dust on top of the cheese sauce. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so. Remove and you are done.
Source
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