Pumpkin and Black Bean Enchiladas with Mole Sauce
Pumpkin Filling Ingredients
- 1 can of pumpkin
- 3/4 tsp chili powder
- 1.5 tsp cumin
- 3/4 tsp sea salt (I used spicy Hawaiian sea salt, but any will do)
- 1.5 Tbsp fresh cilantro, chopped
- 1/2 fresh habanero pepper, minced (optional)
- 2 cups corn (if frozen, thaw)
- 1 Tbsp extra-virgin olive oil
- Olive Oil
- 3 cloves garlic, minced
- 1/2 small white onion, diced
- 1/2 red bell pepper, diced
- 1.5 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp cayenne
- 1/2 tsp crushed red pepper
- 1 tsp cinnamon
- 2 Tbsp cocoa powder
- 1/2 cup tomato sauce
- 3/4 cup water
- 2 tsp salt
- 1 cup quinoa
- 1/2 cup chopped tomatoes
- 1/4 cup chopped green chilis
- 1/4 cup cilantro, chopped
- Zest of 1 lime (optional)
- 12 corn tortillas
- 1 package Better Bean Cuban Black Beans
- Cilantro, fresh for garnish
- Vegan sour cream
You can start by making your pumpkin filling, which is pretty easy. Just mix all of the ingredients (pumpkin, spices, herbs, salt, and optional pepper) together in a bowl.
Preheat the oven to 425-degrees. Toss the corn kernels in oil and roast until brown about 25 minutes.
Next, bring two cups of water to boil on high heat in a saucepan. Add quinoa, lower heat to medium, and cover. Steep (simmer) for 15 minutes.
To make the mole sauce, heat the oil in a saute or saucepan on medium heat. Add the garlic, onion, and bell pepper and cook until onions are translucent, about 5 minutes. Add the remaining mole ingredients (spices, cocoa powder, tomato sauce, water, and salt) and simmer, stirring often, for 10 minutes. Transfer the sauce to a blender and blend until the sauce is smooth.
Once, the quinoa is fully cooked, mix with chopped tomatoes, chilis, cilantro and lime in the saucepan. Put the lid back on and put it aside.
Turn your oven down to 400-degrees. Now you are ready to assemble your enchiladas. I found that I needed two glass dishes for these. One 13 x 9" baking dish and another about half its size. In each dish, put a thin layer of enchilada sauce on the bottom and spread it around so that the dish is coated.
Next, heat your tortillas either in a pan on the stovetop or wrap about 3 at a time in wet papertowels and microwave them for about 30 seconds to heat them up so they are pliable enough to work with. Then, place one tortilla on a plate and scoop 1/12 of the pumpkin mixture onto the middle of it lengthwise. Top with 1/12 of the black beans (they don't need to be warmed), then 1/12 of the corn.
Roll and place seam-down in dish. Repeat for all others.
Then, ladle mole sauce over the enchiladas until they are covered, while reserving some of the sauce for topping them later. Cover loosely with foil and bake for 30 minutes.
Heat the remaining mole sauce in a saucepan on low heat. In the meantime, if you are preparing fresh guacamole, you should do that now.
Once you remove them from the oven, let them cool uncovered for about 5 minutes as they will be very hot.
To plate, place quinoa on plate with an enchilada on top. Then, top with a little of the heated mole sauce, guacamole, sour cream, and fresh cilantro.
The flavors of the pumpkin and Cuban black beans mesh so well together while the mole sauce just brings this dish to new heights.
Two quick notes about products I used that made a huge difference: the first is the Food for Life sprouted corn tortillas (non-GMO). These tortillas were so much more flavorful than your typical Mexican tortilla. They were rich in flavor and true to the corn taste.
The Better Bean Cuban Black Beans are skillet sauteed with onions and poblano peppers and bring so much flavor to this dish. As soon as you taste them, you will be wow'd by the intensity of the flavor. And I love them because they come in BPA-free containers, which keeps everyone healthy.
I hope you enjoy these enchiladas as much as I did! Perfect for a fiesta!