Inventing Recipes: Pumpkin and Black Bean Enchiladas

I'm not entirely certain what gave me this idea. Pumpkin and black beans are both good with cumin, but in enchiladas? Whatever gave me the idea, these have quickly become a favorite of mine (when I can actually find pumpkin). Rich, cheap, and healthful as well as original, they're a great choice if you want a change of pace or are looking to surprise someone. They're also pretty quick. Unfortunately, measurements for all seasonings are again rough estimates. Try the amount listed, taste, and reseason until it tastes the way you like.


Sauce:
1 6 oz Can Tomato Paste
1 cup water
3-4 Arbol Chiles -- toasted, seeded, and ground
2 tsp Cider Vinegar
2 tsp Garlic Powder
1 tsp Ancho Chile Powder
1 tsp Cumin
1/2 tsp Onion Powder
1/2 tsp Salt

Combine all ingredients in a small sauce pan, whisking into a smooth consistency, and let sit over low heat.

If you want to take an easier approach, combine tomato paste, water, your preferred hot sauce, and Worcestershire sauce.

Filling:
1 Medium White Onion
1 1/2 Cups Cooked Black Beans
1 Cup Pumpkin Puree
6 oz Spinach or Preferred Green (I like Mustard Greens)
1 Tbsp Cumin
1/2 Tbsp Garlic
2 tsp Worcestershire Sauce
1/2 tsp Salt
1/2 tsp Black Pepper
6 6" tortillas
One bunch green onions
Cotija cheese (feta should work)

Finely dice onion and saute over medium heat. When it's soft, add the black beans and cook for another five minutes.

Mix in pumpkin puree and spices and combine until things are distributed equally. In a separate pan, cook your greens (or boil separately earlier if using something woody like kale). When greens are thoroughly wilted, combine with pumpkin/black bean mixture.

Scoop the mixture into the tortillas, rolling each one up and setting seam-down in a 13x9 pan. Cook at 425 for 12 minutes. Remove, top with sauce and garnish with cheese and scallions.

Serves 3