I love pumpkin stuff!.... fall is a wonderful time of year! The winter squash are among my most favorite things  to eat every year. There are so many options for cooking methods, they are cheap, and they last a long time. It's just perfect... I love it when you get to buy things and you don't have to worry if for some reason you don't get around to using it that week, winter goodies are good for almost a month!

Fall weather is in late full bloom in Portland and we've gotten the opportunity to watch the leaves change from green to yellow, red, orange, and then see them flutter about through the air like colorful snow and litter the streets.

My favorite days are lazy Sundays, which include the time capsule growler of raspberry beer in my fridge purchased from Cascade Brewery, my new favorite beer destination in Oregon. We bought it, and we couldn't let it go to waste... feeling like blowing it calories wise we made some nachos as an appetizer... which were super terrible good for you, but also super yummy.  Followed by the my newest creation, PUMPKIN ENCHILADAS!

Pumpkin enchiladas are great, they bring that slightly sweet, slightly spicy, interesting mix to the traditional Mexican dish. Rich, filling, and pretty easy, they were a hit tonight! My husband had two very large servings, while billowing and spouting sweet nothings to his plate.

Pumpkin Enchiladas
Pumpkin Enchiladas, Perfect Golden Cheese Crisp

1 can of purred pumpkin ( or homemade puree if you have it)
1 small can of green chilies
1 can of organic black beans, rinsed and shaken dry
2oz of goat cheese
1/2 cup of organic frozen or fresh corn
1 cup of fresh spinach
1tsp cumin
1tsp coriander
1tsp Cayenne
salt, to taste
pepper, to taste
1 jar of red enchilada sauce, I used trader Joe's
2-4oz shredded pepper jack cheese - to taste
1 jalapeno sliced, seeds removed
1 package of corn tortillas


  1. Mix pumpkin, corn, beans, cumin, coriander, cayenne, goat cheese, and green chilies in a large mixing bowl. 
  2. Preheat oven to 350 degrees, and adjust shelf for middle rack. 
  3. In a 8x8 Pyrex baking dish, put about a 1/4 cup of red enchilada sauce and spread well to cover the bottom of the dish. Meanwhile take corn tortillas and cut them into quarters and place one thin covering layer in the bottom of the dish. 
  4. Top tortillas with pumpkin mixture, and about half the spinach, add about 1/4 cup of shredded jack cheese and cover with another row of tortillas, pumpkin, spinach, and tortillas again, cover the top of the casserole generously with enchilada sauce, cheese, and top with chopped jalapenos. 
  5. Cook uncovered in the over for 35-45 minutes, or until bubbly and gold brown in spots on the cheese. 
  6. When finished cooking, remove from the oven and let set for 10 minutes. The casserole is somewhat soupy, but will set with a bit of time, or alternatively increase the cheese... it tasted fabulous either way, but this isn't meant to be a foodie photo special for the plate, it just tastes good. Simple as that. 
Interested in the Nutritional Breakdown? The Facts are broken down HERE

My mantra? Make pumpkin things, light a fire, grab a blanket, a good book, and wear fun socks!... it's fall! Enjoy!

Stripped socks from www.sockdreams.com



Jake Franklin said...

This recipe is like lighting fireworks in your mouth. The pumpkin is savory, not sweet, and while the peppers and cheese offering a crisp background, the sauce is the star of this show.

Highly recommended!

Ariana said...

That sounds heavenly!! I am going to make Matt cook this up for me! What a perfect day, you had me at nachos and beer! :)

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