I've been making these since 2004 and love them!!
SPICY PUMPKIN SAUCE/ENCHILADS
("Everyday Food; May 2004)
1 15 ounce can pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered
(remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6 inch)
Filling of choice (see below)
1-1/2 cups grated sharp white cheese (6 ounces)
Serves 4 * Prep time: 20 mins. *Total time: 1 hour
Preheat oven to 425.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2-1/2 cups water, 2 tsps. salt and 1/4 tsp black pepper until smooth. (Hold blender top firmly as blender will be quite full.) Pour 1 cup of the sauce into the bottom of an 8 inch square or other shallow baking dish.
Roll tortillas with filling; mound on half of the tortilla and roll up; place seam side down in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.
2 cups black beans; one cup chopped fine in a food processor
1/2 cup sour cream
1 chopped chipotle in adobo
2 chopped scallions