The most amazing thing happened this morning, I actually turned my heat on on the way to work! The weather has been so perfect lately, which puts me in the best mood ever!
Also, I gotta say that these veggie enchiladas with pumpkin enchilada sauce are some of the best enchiladas I’ve ever made, and trust me, I have made a lot!
My husband, who tends to be on the pickier side when it comes to healthy food, even loved these enchiladas which I always take to be a good sign. I also felt super sneaky when I managed to pack a few cups of kale into these because he usually won’t touch kale with a ten foot pole. He was either really hungry and didn’t care or maybe he is finally coming around to the dark (green) side. Either way, I’ll take what I can get.
I am also so happy that I finally bought a cast iron skillet! I seriously can’t believe that I went so long without one. I’ve been racking my brain trying to think of a dish that can’t be cooked in a cast iron skillet and I really can’t think of one. So don’t be surprised if every single recipe I post from now on is made in the skillet
Now, let’s talk about the enchiladas themselves! I really think that this pumpkin enchilada sauce would go well with all kinds of enchiladas, but it goes really well with these veggie enchiladas. The sauce is a little bit sweet, a little bit savory, and a little bit spicy. I added a lot of the same spices into the filling and I find that that really tied all the flavors in nicely. I could probably go on and on about how much I love these, but really you should probably taste them yourselves to see how awesome they are!
- 13-14 corn tortillas
- 3-4 cups pumpkin enchilada sauce (recipe link above)
- 1 1/2 – 2 cups shredded cheese, divided (non-dairy cheese or dairy cheese)
- 1- 15 ounce can black beans, rinsed and drained
- 2 cups cooked brown rice
- 2-3 cups chopped kale
- 1 cup corn kernels
- 1 poblano pepper, diced
- 1/2 diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- salt, to taste
- pepper, to taste
- olive oil
- cilantro leaves for garnish, if desired
- Preheat the oven to 375 degrees F.
- Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add diced onion and diced poblano peppers. Season with a little bit of salt and pepper and cook for a few minutes. Then add the corn, beans, rice, and spices to the pot and stir until combined. Turn off the heat and add the kale and 1 cup shredded cheese and stir again.
- Spread about 1 1/2 cup of pumpkin enchilada sauce in the bottom of your enchilada pan, or skillet. Heat tortillas over medium heat until they are are more pliable and won’t break when you try to fold them. Place 1/4-1/3 cup of filling in each tortilla and roll until filling is enclosed. Place enchiladas, fold side down, into the pan. Repeat until all filling is used up. Pour about 1 1/2 cups of pumpkin enchilada sauce on top of the enchiladas and sprinkle with 1/2 – 1 cup of shredded cheese.
- Place enchiladas into the oven and cook for 25-30 minutes, until enchiladas are heated through and cheese is melted. Garnish with torn cilantro leaves, if desired.