For awhile there we had an overabundance of pumpkins in this house. My boys had gone to two different pumpkin patches just before Halloween and both had brought at least two pumpkins home with them. So, I decided to take one of them, roast it, and turn it into pumpkin puree for cooking or baking. The next day I decided to make something with some of the pumpkin puree and I came across this recipe for pumpkin enchiladas.
Mexican food is found all over Southern California, but I can honestly say that I haven’t heard of pumpkin enchiladas so my curiosity was peaked. Besides, it sounded perfectly seasonal and a bit different so I decided to give them a try.
Now this recipe states that it’s for two people, but it actually makes enough ground beef and pumpkin mixture to serve more than two. I could have served this dish to the four of us just fine, but I do have a three and five year old who don’t eat a whole lot (yet) so there’s that. Though just serving this to me and my husband provided leftovers, especially since I served it with refried beans and Mexican style rice from chef, Pati Jinich (I love her).
This recipe does call for a taco seasoning to mix with the ground beef. Feel free to use whatever taco seasoning you like best. I used the Frontera brand from chef Rick Bayless. The original poster of this recipe gave a great suggestion for any leftover ground beef or pumpkin mixture. If you decide not to make more enchiladas with them, go ahead and throw them into a beef enchilada dip. You can find several recipes online. Just add the pumpkin puree to the enchilada sauce and there you go, a fall version of the dip. I hope you decide to give these a try. They really are rather tasty.
PUMPKIN ENCHILADAS FOR TWO
- 1 15 oz can of pumpkin puree (not the pie mix)
- 1 14 oz can of enchilada sauce
- 2 tsp. taco seasoning
- 1 cup of shredded cheese (I used cheddar and I shred my own)
- 3 burrito size flour tortillas
- 1½ cups of cooked ground beef seasoned with taco spices
- In a small baking dish, spoon enchilada sauce into the bottom of the baking dish enough to barely coat the bottom with a thin layer of sauce.
- Mix 2 tsp. taco seasoning into the pumpkin along with ⅛ cup of enchilada sauce.
- Spread seasoned pumpkin into the center of each tortilla, making a straight line. This will take nearly half of the can.
- Spread ½ cup of seasoned ground beef on top of each tortilla that has been spread with pumpkin.
- Roll loaded tortillas and lay into the baking dish. Cover with enchilada sauce and sprinkle with cheese.
- Bake at 350 F until cheese is melted and both cheese and sauce are slightly bubbly.
Recipe originally posted by Dionne Baldwin of Try Anything Once.