Well, we certainly didn’t waste any time breaking out the winter squash even though it’s only September. However, if you’re someone who’s not a fan of pumpkin, try to put the pumpkin spice hysteria aside for a moment and lend an ear to my argument, in defense of pumpkin.
Pumpkins are extremely versatile and can be used in a great variety of recipes. They’re also extremely good for you. It’s packed with vitamins, minerals, and antioxidants to boost your immune system through those harsh winter months. Winter squash have a hard outer shell, making them suitable for storage over the long, cold winter- if you live where that sort of thing happens. It’s of course an added bonus that the giant fruit comes stocked full of seeds for next season’s crop and your harvest will probably be more than you know what to do with. An affordable, hearty, delicious and nutritious food that is so much more than the popular coffee beverage it’s become the poster child for.
If that doesn’t convince you, Matt and Gilly can vouch that even though neither of them are typically fond of pumpkin, everyone was a part of the clean plate club this go around. Suffice to say, the flavor of pumpkin is subdued, and the dish is both decadent and satisfying. An extremely quick and easy meal, especially if you opt for snagging a Publix rotisserie chicken on your way home to shred up and throw in.
Pumpkin & Black Bean Chicken Enchiladas
Serves 4
Ingredients
1- 15 oz can pumpkin puree
1- 14.5 oz can tomato sauce
1/3 cup chicken stock
1/2 cup sour cream
Minced garlic
Spices- Salt, Pepper, dash of cumin, a few tablespoons of oregano, paprika, chili powder, and cayenne.
2-3 cups worth of shredded, cooked chicken
1 jalapeño— seeded and finely chopped or 1 can green chiles
1- 15 oz can black beans, rinsed
12- 6 inch tortillas or 6 burrito size tortillas
2 cups shredded monterey jack & mexican style cheese
1/2 yellow onion, finely chopped
Instructions
Preheat the oven to 375F and lightly grease your casserole dish.
Combine the pumpkin, tomato sauce, sour cream, stock, garlic, and spices in a bowl until smooth.
Add the shredded chicken to a large bowl along with 3/4 cup of the pumpkin mixture. Set aside.
Sauté the onion and jalapeño in 2 tablespoons of butter until soft and translucent. Add to the chicken mixture along with the rinsed black beans and another heaping of pumpkin sauce and stir to combine well.
Warm your tortillas in the microwave under a damp paper towel for about 30 seconds.
Put a heaping of sauce in the bottom of your casserole dish and spread it around evenly along the bottom. Then, fill your tortillas with the chicken mixture, top with cheese, roll up and lay seam side down into the pan. Top with remaining sauce and cheese. Bake for 20-30 minutes, until cheese reaches desired meltiness.
Serve with an array of hot sauces.