I’m so excited to introduce to you guys my October sponsor, Abby of Seaweed and Sassafras!
Her bloggie is jam packed with ah-mazing recipes, lists and lists of her favorite things, a glance in to life as a military wife, and her traveling adventures. Abby makes you feel right at home when you’re reading her blog. Actually, she makes you wish you were in her home. Fun loving, sweet, and a cooking queen?! How could you not want to head over to her house?
She’s here today to share her INCREDIBLE pumpkin themed recipe. Perfect for fall, and something you need to make for dinner ASAP! Make sure you visit Abby at her blog, and also become her new Facebook Fan and Twitter Buddy.
Hi! I’m Abby from Seaweed & Sassafras, I’m so excited to be hanging out with you guys today. I started following Steph a while back because I was so inspired by her running, it kept me moving and you already know that she cooks up such great, healthy meals. And now she is the most beautiful momma-to-be ever, congrats again! I’m excited to follow her journey as a health minded momma.
I thought we could all sit down, take a break, get comfy, and enjoy a good meal. Isn’t that the best, just hanging out, talking and laughing over dinner? I love those nights. These enchiladas are filled with earthy flavors of fresh, roasted pumpkin, corn and black beans, all smothered in spicy Mexican flavors. Can I tell you, this was the first time I’ve ever roasted pumpkin. It was so.much.better. than the canned stuff. Plus, your house smells amazing while it cooks. Okay, it does take about an hour but you can walk away and paint your nails or watch an episode of How I Met Your Mother…or both!
We love Mexican in our house and this healthafied version was a big hit. It’s also man-approved, my husband didn’t miss the meat and was happily filled up. Score one for me! It was even great as leftovers, perfect for refueling after our Tuesday night local 5k. So grab your comfy pants, a big plate of pumpkin enchiladas, cozy up and enjoy.
1 “Pie” Pumpkin (you’ll only use half)
8 flour tortillas
½ cup corn (or 1 ear already cooked, cut from cob)
1 15 oz can black beans, drained
7 stems Cilantro, leaves torn off (if you hate cilantro, parsley would work great)
2 green onions, sliced
1 teaspoon salt
1 teaspoon black pepper
1/2 -1 teaspoon cumin
1 teaspoon garlic powder
¼ -1/2 teaspoon cayenne (optional)
1 16 oz. jar enchilada sauce (I used Frontera)
1 cup shredded Cheddar cheese
1. First you’re going to roast your pumpkin. Preheat the oven to 350 degrees F. Slice the pumpkin in half and remove the stem and scoop out the seeds. Lay the pumpkin face down in a 13×9 pan and fill the pan with about ¼ inch of water. Bake for 45-50 minutes or until fork tender. Pour out the water, be careful it’s hot! Let cool. Preheat the oven to 400 degrees F.
2. Scrape out half of the pumpkin into a medium sized bowl. Wrap up the other half in foil and store in the fridge. Mix in the corn, black beans and onions and stir well.
3. Mix in the salt, pepper, cumin, garlic powder and cayenne, you can always adjust the seasonings to taste. Stir well. Finally add the cilantro and mix in gently.
4. Prepare a 13×9 pan with cooking spray. Place about half a cup of the filling in the middle of each tortilla, you want to use it all up. Fold the sides in and place face down in the pan.
5. Pour the enchilada sauce over the top and sprinkle with cheese to finish. Bake for 15-20 minutes until the cheese is melted and bubbly.