This month our fearless leader gave us quite a combo to work with! It made my head hurt when it was first announced. I'm not joking!!! But, I finally settled on something. You know how this works, I don't tell you the ingredient challenge until you take the jump, so go on now, click and see what I had to work with this month.
You got it, broccoli and pumpkin pie filling, not pumpkin puree, nope, that would have been too easy. This is the stuff that has all the spices mixed in that you can just fill your crust with to save time.
Here's a little story for you. Way back in 1992 we moved to Peoria, Illinois. Chip was working up there and we wanted to be with him rather than have a weekend dad! His office was in Morton, Illinois. Do you know what's in Morton? The Libby's pumpkin canning plant. We would go to lunch and watch the big trucks, loaded with pumpkins, drive down the road to the plant where they dumped them out for processing. When the pile became too high they would lift the trucks to dump their pumpkins on top of the pile. It was quite a site. They have a huge Pumpkin Festival and everything. It was a delight for a young boy!
I must say this dish turned out much better than I expected. I have made it before but changed it up to work in the ingredients I had to use this month. Quite tasty in our opinion.
Pumpkin Broccoli Enchiladas
1 onion, diced
2 Tbsp minced garlic
1 jalapeno, diced
2 Tbsp olive oil
2 cups chopped broccoli
2 cups black beans (or one can rinsed and drained)
3 Tbsp green chilies
1 (30 ounce) can pumpkin pie filling
Splash of fat free milk
1/2 cup homemade chick broth (or store bought)
1 tsp chili powder
2 tsp cumin
Salt and pepper
8 Udi's Gluten-Free tortillas
1 cup Queso Fresco, crumbled
1/4 cup green onions, thinly sliced
1. Preheat oven to 425°. Spray a 9x13-inch pan with non stick cooking spray.
2. In a medium skillet heat oil. Add onion and saute until brown and caramelized, about 5 minutes. Add garlic and jalapeno; cook until fragrant; about 1 minute. Add broccoli, beans and green chilies to the pan, cook for about 4 minutes then remove from heat.
3. In a large bowl, whisk together pumpkin, milk, chicken broth, chili powder, cumin, salt, and pepper. Spread a small amount in the bottom of prepared pan.
4. Spoon vegetable mixture into tortillas, rolling them tightly and placing in baking pan, seams down. Once all tortillas are filled and in the pan, spread the pumpkin sauce over the top. Sprinkle generously with cheese. Bake 20-25 minutes or until the tips of the cheese begin to brown.
5. Sprinkle with green onions. Enjoy!
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