Part 1 of our Pumpkin Party Sunday night Recipe Swap. This is a super easy way to enjoy enchiladas. They definitely pack a punch – ease up the chili powder if you want it milder. The walnuts make this really special – kind of a wink & a nudge to the flavors in a Nogada sauce – a traditional mexican creamy walnut sauce (get it at Tu y Yo in the ‘Ville – YUM)
Spicy Pumpkin Enchiladas with Walnuts
recipe by Just the Tip / inspired by my daily pumpkin recipe
Here’s what I used:
- 1 15-oz can of pumpkin puree (I like Libby’s brand)
- 10 ounces of frozen corn
- 1/2 red bell pepper, chopped
- 1 red onion, finely diced
- 4 cloves garlic, finely chopped
- 3 ounces of walnuts, toasted in a dry pan and chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- bag of baby spinach
- 8 6-inch flour (or corn) tortillas (I used 9 because I had room)
- kosher salt & freshly ground pepper
- 2 teaspoons vegetable oil
- 10 ounces of salsa (I like green mountain)
- 1 cup shredded monterey jack cheese
- Reduced-fat sour cream (optional)
Here’s what I did:
- Preheat oven to 375.
- Heat vegetable oil in a large saute pan until very hot. Add onion, pepper, and corn; season with S&P and saute until slightly tender, about 7-8 minutes. Add chopped garlic, cumin, cinnamon, chili powder, and paprika, stir and cook for another 2 minutes. Transfer to a medium bowl when tender.
- Add pumpkin and walnuts to the veggie mixture and stir together. Season with S&P.
- On a work surface, lay out tortillas and spoon 1/3 cup of pumpkin/veggie mixture down the center of the tortilla. Top with a little bunch of fresh spinach.
- Roll the tortillas up and place them seam-side down on a 9×13 (or 9×11, whatever you have) casserole dish that’s been sprayed with cooking spray.
- Cover with salsa and cheese. Bake at 375 for 20-25 minutes until cheese is melty.