Meet your new favorite fall dish: Chipotle Pumpkin Enchiladas. This recipe combines the warm, creamy flavors of pumpkin with the smoky heat of chipotle peppers, creating a unique twist on traditional enchiladas that's perfect for cozy dinners.
Olive oil starts off our sauté, adding a rich base for the onions and garlic. Onion and garlic are classic aromatics, bringing depth and warmth to the filling. The chipotle pepper in adobo sauce is the star here, offering a smoky, slightly spicy kick that pairs perfectly with the sweetness of the pumpkin puree. Black beans contribute protein and a creamy texture, while corn kernels add a pop of sweetness and crunch. A bit of ground cumin and smoked paprika enhance the smokiness, rounding out the flavors beautifully. Finally, a sprinkle of Monterey Jack cheese adds a melty finish, and fresh cilantro brings a fresh, bright note to the dish.
These enchiladas pair beautifully with a fresh green salad for a light, refreshing contrast. You might also consider serving them alongside some Mexican rice or a simple avocado salad. A dollop of sour cream or a squeeze of lime juice can also elevate the flavors.
First, preheat your oven to 375°F. While that's warming up, grab a skillet and heat up some olive oil over medium heat. Toss in your chopped onion and minced garlic. You’ll want to sauté these until they’re nice and soft, which should take about 5 minutes. Stir occasionally to keep them from sticking.
Once your onions and garlic are ready, add in the chopped chipotle pepper, pumpkin puree, black beans, corn, cumin, and smoked paprika. Season it all with a pinch of salt and pepper. Let everything cook together until the mixture is heated through, stirring now and then to combine the flavors.
Now, let’s get those tortillas ready. Warming them up a bit makes them easier to work with. You can do this in a skillet or microwave — just enough to make them pliable.
Take a baking dish and spread a little bit of enchilada sauce on the bottom. This helps prevent sticking and adds flavor. Fill each tortilla with a scoop of the pumpkin mixture, roll them up snugly, and place them seam-side down in the dish. Repeat until all the tortillas are filled and lined up.
Pour the remaining enchilada sauce over the top, making sure the tortillas are covered. Sprinkle the shredded cheese evenly over the top. Pop the dish in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Once done, let it cool for a few minutes, then sprinkle with fresh cilantro before serving.
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