Hello Fall produce!
You know I love summer vegetables but I’m a tad bit tired of tomatoes and zucchini so I welcome the change in seasonal produce. This recipe for pumpkin, kale, Moroccan spiced enchiladas in a feta, coconut bechamel sauce was based loosely on “Indian Enchiladas” (Fitness Magazine, Feb. 2014),which used potato and spinach with curry to create a vegetarian enchilada. In the spirit of using what’s in your refrigerator these warm, creamy, nutrient packed ‘chiladas were born. I think any warm spice combination would work, for example Indian or Moroccan. Try these with Mexican mole sauce and let me know how it goes.
Roasting the pumpkin is time consuming but canned pumpkin just doesn’t taste right in savory dishes. Don’t be afraid of the kale. The flavor is subtle when baked and it is a good way to add color and vitamins to the dish. The coconut, feta “bechamel” is delicious!
I’m sharing these with my Fiesta Friday friends. Check out the great recipes and stop by these lovely blogs to say Hi. TheNovicegardener.wordpress.com, alongthegrapevine.wordpress.com and
I’m sharing these with The Big Autumn Bash also where you can find a zillion fall craft and recipe links. Enjoy
Pumpkin Kale Enchiladas
2 cups roasted pumpkin or other winter squash
1 leek, thinly sliced, divided
1 tablespoon olive or coconut oil
1 cup chopped kale or spinach
1/2 cup pumpkin seeds shelled
1 teaspoon mustard seed
2 teaspoons of Moroccan Seasoning (Ras El Hanout) or (cumin, cinnamon, coriander, ginger, turmeric, paprika, cayenne). Sometimes a spice blend is much easier. Garam Masala would be good too.
1/4 teaspoon salt
8 flour tortillas
1 tablespoon butter or coconut oil
14 oz canned light coconut milk
1 tablespoon flour or corn starch for thickening
4 ounces feta
1. Wash, clean and cut small pie pumpkin into large chunks, you will have extra. Roast covered until soft in a 375 F oven for 75 minutes. Scoop cooked pumpkin from skins.
2. Slice and thoroughly wash leek, white portion only. Sautée in oil until soft. Save 1/2 cup of leeks for topping. Add spices, pumpkin seeds and chopped kale and cook 2 minutes more. Combine with pumpkin.
3. Spoon 1/4 cup of pumpkin mixture into each flour tortilla and roll. Place seam side down in a 9X13 baking dish.
4. Heat butter or oil in a sauce pan until melted. Add flour or corn starch and stir over low heat until combined. Add coconut milk, cook and stir until slightly thickened. Add feta and remaining leeks to sauce and pour over prepared enchiladas.
5. Bake uncovered for 30 minutes until bubbly and lightly browned.
For a vegan dish substitute a tangy vegan cheese for feta or add a squeeze of lemon to the coconut sauce. I think the pumpkin needs a dash of acidic tang to balance the sweetness.
Take what you need and savor every bite.