Pumpkin Kale Enchiladas: Fiesta Friday #38

Pumpkin Kale Enchiladas

 

Pumpkin Kale Enchiladas

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
foodieonboard.com

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

Pumpkin Kale Enchiladas

Pumpkin Kale Enchiladas

  • Servings: 4
  • Time: hands on 25 minutes
  • Difficulty: moderate
  • Print

Ingredients:
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

Directions:
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.

Pumpkin Kale Enchiladas

Pumpkin Kale Enchiladas

 

 

Pumpkin Kale Enchiladas

19 Comments Add yours

  1. I love your enchiladas and totally agree the change of seasons gives us a new array of fruits and vegetables. I enjoy changing of seasons as well as produce.

    Like

    1. You must have been reading your blog feed. That was a fast like. 🙂
      I hope you are well despite your recent loss.

      Like

  2. Such a nice take on the meat filled ones. I’ll definitely use the idea when having vegetarian friends coming over.

    Like

    1. Ronit, why wait? Be a vegetarian for a day or a week. Thank you for always stopping by.

      Like

      1. Oh, I cook a lot of vegetarian dishes as is – I don’t think we should eat meat more than 2-3 times a week. I’m keeping yours here as a new idea for entertaining. 🙂

        Liked by 1 person

  3. Stephanie @ The Cozy Cook says:

    Looks DELICIOUS, what a perfect fall recipe.. so creative, I love it!

    Like

    1. Thanks Stephanie. Your recipes are delicious.

      Like

  4. Ginger says:

    This looks amazing – what a wonderful feast!

    Liked by 1 person

  5. chefjulianna says:

    Wow Tracy, this is just so jam packed with flavour and good health! How could anybody turn down a serving of your delectable recipe? I have bookmarked it and can’t wait to try it! Thanks for sharing it with us at FF! 😀

    Like

    1. Thanks Julianna. I hope you like it.

      Like

  6. Sandhya says:

    Looks so healthy and delicious! I love recipes like these healthy without compromising the taste! You have a
    great blog!
    Sandhya

    Liked by 1 person

  7. Thanks for stopping by Sandhya. What a nice compliment.

    Like

  8. So many people are using pumpkin in recipes and I have not made anything yet. I am bringing the pumpkin pies for Thanksgiving but hopefully I will use it before then. What a nice change from the meat-filled versions and I do like kale when it is mixed in with other ingredients 🙂

    Like

  9. Lily says:

    Looks so delicious, I would have never thought of pumpkin and kale, I must give your recipe a try, thanks for sharing 🙂

    Like

  10. Lily and Judi, it’s easy and delicious to sneak kale or spinach into any savory meal. I’ve added it to taco meat, meat loafs, tomato sauces etc. My family loves greens raw, but some families have to work up to it. Cheers to great nutrition!

    Like

  11. milamyk says:

    Thank you so much for linking up with Big Autumn Bash ! 🙂
    xx
    Mila
    milaslittlethings.com
    milawayable@gmail.com

    Like

  12. Hilda says:

    Love this seasonal recipe.

    Like

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