Pumpkin & Veg Enchiladas

I've been on a major pumpkin kick since September 1st (when the boyfriend and I officially decided it was fall and kicked things off with pumpkin cookies). Since then I've made pumpkin french toast, pumpkin omelets, dirty pumpkins (1/2 dark beer, 1/2 pumpkin beer), and on one weird night, I randomly decided to add pumpkin to the enchiladas I was making. The results were pretty awesome, they were creamy without any actual cream and I decided the recipe was worth perfecting. This dish is (accidentally) vegetarian and incredibly filling. If you try it out, let me know how you like it!





Pumpkin & Veg Enchiladas

2 cooked beets, cubed (I like the pre-cooked beets from Love Beets, which you can find at Costco. If you don't have cooked beets on hand, or don't feel like cooking them, feel free to just double the peppers).
2 mini bell peppers or one large sweet bell pepper, diced into 1/2 in strips
1 c. cooked quinoa
1 can black beans (rinsed)
1 c. canned pumpkin purée
1 15 oz. can green enchilada sauce
2 c. baby spinach, chopped
2 tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. chili powder
2 tsp. basil
1 tsp. salt
1-1 1/3 c. shredded mexican cheese
7-8 uncooked tortillas (When I made this I had enough filling for 7 enchiladas, but I was making them pretty big).

Pre-heat your oven to 375º.
Lightly coat a large skillet with oil and heat over medium (I use my olive oil sprayer for this, you don't need much!) and add peppers and beets. Cover. After a few minutes the peppers should be tender, add the beans, spinach, and a couple tablespoons of water if you need it. Cover.
Once the mixture is cooked through, reduce the heat to low and add the quinoa, pumpkin purée, and spices. Mix well and continue to heat if the mixture seems a little watery, otherwise, turn the heat off.
Cook your tortillas according to directions (you won't want to overcook them as you will need them to still be pliable).
Pour enough enchilada sauce into your pan to coat it, but reserve the rest to pour over the top.
Sprinkle a little cheese in each tortilla (1-2 tbs) and spoon mixture over the top. Roll the enchilada and place seam side down in your pan. Repeat till done.
Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.
Lightly tent tin foil over the top and bake for 15-20 minutes. Just before they are done, take the tin foil off, flip the oven to broil, and bake an additional 3-5 minutes for the cheese to get bubbly.

One enchilada with a light side (think salad, chips & salsa, or a light soup) makes for a perfectly filling meal. Of course, being the little piggy I am, I had 1 1/2 enchiladas washed down with a pumpkin beer :)

Approximate Nutrition (per enchilada):
Calories: 323     Carbs: 45    Fat: 11     Protein: 12     Fiber: 7





I do apologize for the lack of pictures, most of them turned out inexplicably blurry, and unfortunately cooked enchiladas really just don't photograph that pretty!