I am in love.
In love with fall, apples, soups, football games. Oh and PUMPKIN!!!
Did you know pumpkin is good for more than just a latte or pie? Did you know that it can be savory as well?!
Well, it can be!
Think of pumpkin as sort of like sweet potatoes–they lend themselves beautifully to sweet dishes such as pie, pancakes, muffins, etc But can be just as delicious when kicked up a notch with savory spices.
So back to the pumpkin.
I was looking for a quick dinner the other night–oh you were too?! Imagine that!
So now that you are looking for quick, how about frugal? Maybe even meatless? Mexican?
Now, that I have your attention (I mean, I think Mexican Recipes appeal to the masses, Ole?!!), let’s get this fiesta started.
- Open three cans: diced tomatoes, refried beans, and pumpkin puree. Want to get fancy and make refried beans and pumpkin puree from scratch? Be my guest and your dish will taste insane, but tonight I want don’t have to even think about it!
- Throw the diced tomatoes into the blender and whirl around with a bit of cumin and garlic. Spread a bit of the tomato mixture in a casserole dish.
- Mix together the beans and pumpkin with taco seasonings–a bit of cumin, chili powder, onion powder, paprika, and garlic powder.
- Roll the mixture up into tortillas and place in the casserole dish.
- Pour the remaining tomato mixture over the tortillas smoother with cheese and bake.
- Top with your favorite toppings.
- Party like it’s Cinco De Mayo
Are you scared that pumpkin will overwhelm the dish? NOT AT ALL!
The pumpkin adds earthiness and creaminess to the beans–not to mention a good dose of vitamin A.
My family loved this meal! No one even missed the meat–including the hubbie!!
The pumpkin mixture:
The Pumpkin Enchiladas Ready for the Oven:
- 1 (15oz) can diced tomatoes
- 1 (15 oz) can fat-free refried beans
- 1 (15 oz) can pumpkin puree
- 2 tablespoons cumin, divided
- 2 tablespoons chili powder, divided
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 8 burrito-size tortillas (wheat, corn, gluten-free--your favorite)
- ½ cup shredded colby jack cheese
- ½ cup crumbled feta cheese
- Favorite toppings: lettuce, onions, avocados, tomatoes, salsa, sour cream Greek yogurt, etc
- Heat oven to 400.
- Blend the tomatoes with 1 tablespoon each of cumin and chili powder. Pour a just enough to cover the bottom of a 2 quart casserole dish.
- Mix together the remaining spices with the pumpkin and beans.
- Top each tortilla with ¼ cup of the bean mixture and roll up, placing seam side down in your casserole dish.
- Top the tortillas with the remaining tomato mixture and then cover in cheese (use any cheese you like--I personally love the cheddar and feta combo in Mexican dishes.)
- Bake for 30 minutes, until cheese is melted and browned.
- Top with any toppings you desire. I prefer lettuce, tomatoes, onions, avocado, and Greek yogurt.
Looking for Other Ways to Try Pumpkin in Savory Dishes? Check these recipes out:
- Turkey Pumpkin Chili: from Garnish with a Lemon. The pumpkin adds such creaminess to the chili and helps to mellow out the spiciness.
- How about a fall salad completed with a pumpkin vinagrette from The Veg Life?
- Pumpkin Scallop Potatoes From The Blond Cook: Sounds like the perfect fall dish to me!
- Warm up with a bowl of White Bean Quinoa Chili from Allyson Kramer?
- Or try a completely new spin on a waffle in these Pumpkin Cornbread Waffles from Minimalist Baker.