Pumpkin Chipotle Vegetable Enchiladas
  • 1 large head of broccoli chopped
  • 4 carrots peeled and chopped
  • 2 cups chopped mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 1 28 oz can tomato sauce
  • 1 cup pumpkin
  • ½ cup water
  • 1 teaspoon ground chipotle pepper or 1 chopped canned chipotle pepper
  • ½ teaspoon salt
  • 7-8 medium sized flour tortillas
  • 2 cups shredded cheddar cheese
  1. Preheat oven to 425. Toss chopped vegetables with olive oil, 1 teaspoon salt and fresh ground pepper and spread on sprayed foil pan. Roast for 25 minutes. Lower oven heat to 350.
  2. In a blender combine tomato sauce, pumpkin, water, ground chipotle pepper and ½ teaspoon salt. Blend until smooth.
  3. When vegetables have cooled down add ½ cup cheddar cheese and toss.
  4. Spray a 9x13 inch baking dish with cooking spray. Spread about 1 cup of sauce in dish to coat bottom. Working with one tortilla at a time, put 2 spoonfuls of vegetable filling in the middle of each tortilla and roll up. Place filled tortillas seam side down in baking dish. Continue with as many tortillas that will fit. I was able to fit 7 rolled tortillas in my dish. Cover tortillas with enchilada sauce and then sprinkle remaining cheddar cheese on top. Cook uncovered for 25 minutes.
You will have extra enchilada sauce that can be frozen. You can assemble this dish up to 1 day ahead and cook when ready. You can also freeze it before it has been cooked or after.
Recipe by Vegging at the Shore at http://veggingattheshore.com/2014/10/pumpkin-chipotle-vegetable-enchiladas/