These autumn inspired enchiladas are the perfect comfort food to get you and your family through the week... or just you and a hearty appetite! My plan was to make just some standard enchiladas but then the thought crossed my mind, what if I use the pumpkin cheese sauce from my pumpkin mac & cheese recipe??? Then switch up the fillings a little bit. I took off to my local co-op for some ingredients and got cooking. This is a fully whole food, plant-based recipe meaning no added sugars or oils and is packed with protein from the tofu and pinto beans. I will admit I may have gone a bit overboard with my fillings so feel free to keep it simple and make smaller wraps as I only eat about half of a wrap per serving since these are so big!
PUMPKIN ENCHILADAS RECIPE:
Yield: 8-10 servings
Time: 90 minutes
6-8 whole wheat tortillas
4-6 cups of my pumpkin cheese sauce
1 package of extra firm tofu
1 can of pinto beans, rinsed and drained
1 can of sweet corn, rinsed and drained
1 cup of salsa of choice
2 large or 3 small bell peppers (I went with red, yellow, and orange for the fall colors)
1 large yellow onion
2 cloves of garlic
1 medium sweet potato or sub for 2 cups cubed pumpkin
2-3 cups of spinach
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
2 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
Make pumpkin sauce.
Crumble up the tofu in a pan and sprinkle over turmeric, garlic powder, and nutritional yeast, saute till tofu is golden and cooked through. Remove from heat.
Saute peppers, onions, and sweet potato or pumpkin until onions start to brown then add garlic and remaining spices and saute for a few more minutes. Once peppers are cooked through and "fajita" like remove from heat. *See note about sauteing without oil
Preheat oven to 350F it is now time to begin assembly!
First add a thin layer of the pumpkin sauce to the bottom of your pan of choice. I used a cast iron skillet but a medium- large pyrex dish will work as well.
Then start filling your wraps. I started with a layer of spinach, then a scoop of the pinto beans and corn, a layer of the tofu, then a layer of the fajita veggies. Wrap it up, then place upside down onto the baking dish.
Repeat until you have filled the dish.
Top with the remaining pumpkin sauce (you may have a bit left over) then bake at 350 for 35 minutes or until top get's golden brown.
Let rest for 15 minutes then enjoy!
CILANTRO LIME CASHEW CREAM RECIPE
Yield: 1 1/2 cups
Time: 12 minutes
1 cup cashews (soaked)
1 lime's juice
3 tbsp chopped cilantro
1 1/2 cups of water
2 tbsp nutritional yeast
1 tsp salt
Soak cashews in boiling water for 10 minutes.
Rinse and drain cashews, then blend all ingredients in a blender until well combined.
Let sit in fridge for 1 hour- the cream is best enjoyed cold and will get thicker.
Hope you enjoyed this fun fall, plant-powered take on a classic Mexican dish.
If you are looking for a more traditional enchilada recipe check out this one I posted a while back!