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Pumpkin Enchilada

What you need: 
Pumpkin filling
1 cup canned pumpkin
1/2 cup chopped walnuts
1 cup Pinto Beans

salt, pepper, sage to taste

Corn Tortillas steamed in Microwave till soft

Enchilada Sauce (I use the recipe from Grandma Cortez's Enchilada Sauce http://vegweb.com/recipes/grandma-cortezs-enchilada-sauce)

 

-Pulse pumpking filling ingredients in a food processor till blended.

-Put a layer of Enchilada Sauce on the bottom of your oven safe dish

-Fill steamed tortillas and roll placing seam down in dish

-once dish is filled with enchiladas thouroughly coat with enchilada sauce

-Bake at 350 for 20 min  let rest for 10 min before serving.

 

What you do: 

-Pulse pumpking filling ingredients in a food processor till blended.

-Put a layer of Enchilada Sauce on the bottom of your oven safe dish

-Fill steamed tortillas and roll placing seam down in dish

-once dish is filled with enchiladas thouroughly coat with enchilada sauce

-Bake at 350 for 20 min  let rest for 10 min before serving.

 

Preparation Time: 
15 min
Cooking Time: 
20 min
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

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