Pumpkins!

I am still craving anything made of pumpkin. So far this season I have sampled pumpkin muffins, pumpkin scones, pumpkin pie, pumpkin beer, pumpkin bread, and my favorite....pumpkin enchiladas!

Pumpkins (Cucurbita sp) are technically a squash that belong to the Cucurbitaceae family which also includes gourds. Pumpkins may have originated in North America and archaeological evidence from Mexico yielded seeds that date approximately 7000 to 5500 B.C.

Native North American and Mesoamerican populations practiced sustainable agriculture by utilizing pumpkins as part of the three sisters. The three sisters (also known as the Mesoamerican triad) included corn, beans, and squash. The beans put nitrogen back into soil so the corn could grow. The tall corn stalks provided a natural climbing trellis for the beans. The pumpkins would provide a protective ground cover for the corn roots and help keep out the weeds.

Here is my recipe for pumpkin enchilada's....enjoy!

First, I make the enchilada sauce.

• In a sauce pan - combine 1 can of tomato sauce thinned out with vegetable broth (or you can use chicken broth)
• Add 1 Jalapeno
• 3 cloves of garlic (more or less if you prefer)
• Add 1 tablespoon of cumin
• Simmer on low for about 20 mins.

Second, I make the filling in a large bowl.

• Combine 4 cups of fresh cooked pureed pumpkin (or approx. 2 cans of pumpkin puree) with 1 can of black beans.
• Add as much shredded cheese of your preference to the mix.
• Next you can add other vegetables if you like....corn perhaps? I usually add kale (about 2 large greens) I also add a sprinkle of black pepper.
• I use various tortillas for my enchilada's - Wheat tortillas are my favorite!
• I use about 6 tortillas for to fit an approximate 9x12 size glass baking dish. I cut them down the middle when I serve them.
• Add the filling and then roll them up.
• Put a little sauce in the bottom of the glass dish before you add the tortillas. Then generously pour the sauce over them.
• I add some shredded cheese to the top.
• Bake for about 25 min at 350 degrees or until the sauce bubbles.