Squash and Corn Enchiladas
Delicious, even for breakfast. Of course, here in Central Pa., I could only find one - ONE! - bottle of green salsa. Should have just made it myself...
• 1 can (15 ounces) pumpkin puree
• 10 ounces frozen corn kernels (may substitute fresh corn kernels)
• 1/2 cup finely diced yellow onion
• 1/2 cup pecan pieces
• 1 tablespoon medium clove garlic, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika or chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 6-inch corn tortillas
• 1 ounce baby spinach leaves, washed and patted dry (optional)
• 1 3/4 cups (16 ounces) salsa verde, store-bought or homemade
• 1 1/2 cups grated or shredded Monterey jack or pepper jack cheese
Preheat the oven to 350 degrees. Spray a 9-by-12-inch baking dish with nonstick cooking oil spray. In a medium bowl, combine the pumpkin, corn, onion, pecans, garlic, cumin, paprika or chili powder, salt and cinnamon. Taste and adjust the seasoning as needed.
Separate the 8 corn tortillas and lay them on a work surface. Spoon equal amounts of the pumpkin mixture down the center of each tortilla. Lay a few baby spinach leaves on top of the mixture, if desired, and roll to close. Place seam side down in the baking dish. Top the enchiladas with the salsa, spreading it to cover, and sprinkle the cheese on top. Bake for 20 to 25 minutes or until the cheese has browned and the filling is hot. Place 2 enchiladas on each plate; serve immediately.
• 1 can (15 ounces) pumpkin puree
• 10 ounces frozen corn kernels (may substitute fresh corn kernels)
• 1/2 cup finely diced yellow onion
• 1/2 cup pecan pieces
• 1 tablespoon medium clove garlic, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika or chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 6-inch corn tortillas
• 1 ounce baby spinach leaves, washed and patted dry (optional)
• 1 3/4 cups (16 ounces) salsa verde, store-bought or homemade
• 1 1/2 cups grated or shredded Monterey jack or pepper jack cheese
Preheat the oven to 350 degrees. Spray a 9-by-12-inch baking dish with nonstick cooking oil spray. In a medium bowl, combine the pumpkin, corn, onion, pecans, garlic, cumin, paprika or chili powder, salt and cinnamon. Taste and adjust the seasoning as needed.
Separate the 8 corn tortillas and lay them on a work surface. Spoon equal amounts of the pumpkin mixture down the center of each tortilla. Lay a few baby spinach leaves on top of the mixture, if desired, and roll to close. Place seam side down in the baking dish. Top the enchiladas with the salsa, spreading it to cover, and sprinkle the cheese on top. Bake for 20 to 25 minutes or until the cheese has browned and the filling is hot. Place 2 enchiladas on each plate; serve immediately.
Labels: vegetarian
posted by ek at 9:05 AM
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