For a quite a while now (like at least a year) the mr and I have had a standing Tuesday night dinner date with my sister Shannon. It's been great. We don't get to see each other as much as we would like so having a day where we can catch up and hang out is really nice. Plus, I get to make her dinner and I love to make her food cause she really likes the stuff I make.
Well over the course of the past month we have not had our Tuesday dinners (always her fault… sick kids or some shit)
But last week, I was determined. I miss my sister and was real pumped to make her some food. So I sent her a text a few days before, saying dinner for sure no excuses! Then texted her again that Tuesday morning… just to make absolutely sure…. And she said yes Hooray! Sister time, I was excited.
But then sometime around lunch she sent me this "I know I am really lame, but going to have to cancel tonight.".
Thoughts that ran through my head.. "That BITCH!.. and What the FU*K!.. and can she be anymore of a butt hole?"
But it ok, I get it. She is constantly working and taking care of monsters (the kids) and things happen. I am really not mad, I just really miss my sister, So whatever, she canceled, but I still wanted to make what I planned on making and that's what I did. These enchiladas, so freaking good, ! And it's really to bad that she ditched us cause I know that she would have been all up in these.
So it's Tueday again. I talked to her last night. She says we are on for dinner tonight… My hopes are high, but I think I am going to have a back up dinner plan. And if she cancels tonight, I am going to spray paint boobs on her front door.
I'll let you know how it goes.
Now to the enchiladas!
The stuff. Pumpkin of course!.plus the seeds in that pumpkin. We also need black beans, red onion, garlic and kale. Paprika, cumin, chili powder, salt pepper and olive oil Thats for the filling. Now for the sauce we need tomatillos, another onion, jalaepnos, lemon, parsley (I wanted to use cilantro, but couldn't find any so you can use either) We are going to use salt, pepper and oil in this too. And some tortillas to wrap it all in!
First off, turn the oven on to 400.
Now grab the tomatillos and remove the outer skins. Chop up the white onion and the jalapeños and toss everything into a lightly oiled skillet. Sprinkle l with a bit of salt and stick it into the oven to roast.
Now we need the seeds from the pumpkin so slice the pumpkin in half and remove all the seed and guts.
Gather the seeds, rinse and dry them and toss them into a lightly oiled skillet (or baking sheet) and stick those into the oven too.
While the stuff is in the oven roasting, grab a chunk of pumpkin (with skin on, or if you want you can peel it, but it really is pointless) and shred.. and shred until you have about 2 1/2- 3 cups worth or pumpkin. Also , small dice the red onion and mince up the garlic while you are at it.
Place the onion and garlic in lightly oiled skillet and cook for a few minutes, then toss in the pumpkin with a few splashed of water. Cook a bit longer until the pumpkin is starting to become tender. Now toss in the spices and the beans and mix it all around.
And lastely, chop up the kale and mix that into the skillet as well.
After the filling is made, the stuff in the oven is most likely done. When the tomatillos and onions are all soft and roasted and the seed are golden brown and crunchy remove them from the oven.
Pour the roasted tomatillos noon and peppers, the juice of the lemon, a handful of roasted seeds, and the fresh herbs into a blender with a drizzle of olive oil and blend until smooth.
Now all the stuff is ready to go.
A big scoop of pumpkin bean mixute in a tortilla. Wrap it up and stick into pan seam down (I used the same skillet that I roast the tomatillos in) . Repeat until stuff is gone (make sure the enchiladas are all nice and snug) then pour sauce all over.(you can use all the sauce or save a little for to serve with)
And into the oven goes!
After about 20 minute, the sauce is thick, the edges of the wraps are a little crispy, and it is all ready for eating
Garnish with more roasted seeds and some chopped up green stuff!
And eat you heart out!
And this is why you don not want to cancel dinner plans with me!
Happy Tuesday People!
Pumpkin Blak Bean Enchiladas with Roasted Tomatillo Sauce
- 1 small sugar pie pumpkin (only going to use about 3 cups shredded so you are going to have some left over,Maybe Pie?)
- 2 cups cooked black beans
- 1 small red onion
- 3-4 cloves garlic
- few kale leaves
- 1-2 teaspoons Paprika*
- 1-2 teaspoons chili powder*
- 1-2 teaspoons cumin*
- salt and pepper to taste
- 5-6 medium sized flour torilttas (or any kind you like)
For the Tomatillo Sauce
- 1 pint tomatillos
- 1 medium yellow onion
- 1-2 jalapeños (or none if you don't want them)
- 1 lemon
- handful of toasted pumpkin seeds
- A bunch of fresh cilantro or parsley
- salt and pepper to taste
- olive oil
*Use a teaspoon of each, taste, then add more if you want… I like a lot of spice so I used a lot.
Preheat oven to 400
Chop your pumpkin in half and coop out the seeds. Rinse them, dry them and toss them onto a lightly oiled skillet or baking pan and stick into the oven to roast until golden brown and crispy, giving them a little stir after about 15 minutes Should take about 20-30 minutes.
For the sauce ...
Grab the tomatillos, the yellow onion, and the jalapeños. Remove papery skins from the tomatillos and toss into a lightly oiled skillet. Cut the jalapeños in half (remove seeds and ribs) and chop up the onion into a few chunks. Toss that into the skillet too. Sprinkle with salt and stick that into the oven . Cook until tomatillos are soft, (stab them with a fork, if they kind of pop, they are done) and the onion iand pepper is tender.. about 25-30 minutes. When done, remove form oven, let cool for a few minutes, then transfer to a blender. Add in a handful of toasted pumpkin seeds, the juice of the lemon,, and the pare sly or cilantro. Blend until smooth.
For the filling... (I do this while the stuff is in the oven)
Grab the red onion dice it small, and grab the garlic and mince it and toss into a skillet. Drizzle with a tiny oil. and a pinch of salt and place on the stove on medium low heat to soften a bit. Take a chunk of pumpkin and shred it until you get about 2 1/2- 3 cups of pumpkin. Toss the shredded pumpkin into the skillet with the cooking onion and mix in the spices and a splash or two on water. Let cook on stove for about 8-10 minutes, or until pumpkin is slightly tender. Now mix in the beans and chop up the kale leaves into little pieces and toss that in too. Mix it all around and remove from heat. .
Take a big scoop of the filling and place in a flour tortilla. Roll up and place,seem down, into a skillet or roasting pan (I used the skillet I roasted the tomatillos in) Repeat until you have used up all the filling. The enchiladas should be snug.
Now pour the sauce all over eht op, spreading it over the sides. You can use all the sauce you made, or save little for serving)
Place into oven and bake for about 20 minutes or until the sauce is starting to become a lithe golden brown. Remove, let cool for a few minutes, and finsih with a handful of toasted pumpkin seeds and some pretty green stuff.
And eat. A fork an knife are handy.