Today is reveal day for The Secret Recipe Club. The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time. It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes. It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.
This month I was assigned the blog Sustainable Cooking for One. This was a new blog to me. It's written by Stephanie, a single person who loves great food and strives to eat sustainably. Her blog contains "recipes and meal ideas, stories of gardening, thoughts on our food system and sustainable living, the occasional rant (complete with warning label)". I found lots of great-looking recipes on her blog, like her Cranberry Apple Breakfast Squares, Vegetable Cheese Soup, and Maple Dijon Salmon, just to name a few. I think you can tell what time of year it is by those recipe names! The same is true for the recipe I chose to make this month. I made Stephanie's Pumpkin Enchiladas. I did change the recipe up just slightly to suit our tastes. Here's my adaptation.
Pumpkin Black Bean Enchiladas
2 cups pumpkin puree
5 oz. cream cheese, softened
1 (15 oz.) can black beans, drained and rinsed
½ tsp cumin
1 tsp chili powder
⅛ tsp chipotle powder
2 cups tomatillo salsa (aka salsa verde)
10 medium-sized flour tortillas
1 cup shredded cheese (I used Kraft Mexican blend)
2 tsp toasted pumpkin seeds
Preheat oven to 350°F. Coat a 9x13 baking dish with cooking spray.
In a large bowl, combine the pumpkin and cream cheese until smooth. Add in the black beans, cumin, chili powder, and chipotle powder. Spread a little bit of the tomatillo salsa on the bottom of the baking dish. Fill each tortilla with 2-3 generous spoonfuls of filling, roll, and place seam-side down in the pan. After all the tortillas have been filled, pour on the rest of the tomatillo salsa and top with shredded cheese. Bake for 25-30 minutes. Serve with sour cream and toasted pumpkin seeds.
Makes 10 servings.
Serving Size: 1 enchilada (minus sour cream and pumpkin seeds)
Fat/Sat. Fat: 10g/7g
Vitamin A: 112%
Changes I made: I used cream cheese instead of ricotta because we don't really like ricotta. I also omitted the green chiles because we don't care for them. I added the black beans just because I thought they would be good in it and they bumped up the protein a bit. I left out the onion because I was feeling lazy and didn't want to take the time to saute it. I know it would be good with the onion. I used flour tortillas instead of corn; personal preference. I used tomatillo salsa (salsa verde) instead of regular enchilada sauce. I just love the flavor of it. (I use the Meijer Gold brand.) I left off the black olives because I didn't think my family would like them.
I was only feeding the four of us, so I made 6 enchiladas in a 9x9" dish.
This is kind of a weird picture, but I wanted to show you the inside filling. I served these enchiladas with my Sweet Corn Tomalito. It's the perfect accompaniment to enchiladas.
I am always thrilled to find another great meatless main dish that my family loves. And I love how this one is perfect for fall!
Thank you so much for a great recipe, Stephanie!