Monday, November 12, 2012

Pumpkin Enchiladas with Green Tomato Sauce

As it is approaching the end of the farming season (and since we pulled out all the tomato plants at the farm), there is a bounty of green tomatoes.

Flashback to Summer- gorgeous ripe heirloom tomatoes from the farm!

I decided to make a green tomato soup, which was tasty but not as good as GREEN ENCHILADA SAUCE. Think green salsa made with tomatillos. Tangy and delicous.

Green Enchilada Sauce

1 small onion, diced
3 cloves garlic, smashed and diced
5 medium sized green tomatoes, diced
1 small bunch of fresh cilantro, chopped
1 tsp cumin
3 jalapenos, seeded and diced

Saute the onion until transluscent over medium heat. Add the garlic and continue cooking for about 1 minute. Add the jalapenos and the cumin and saute for another few minutes. Add the tomatoes and cook them down for about 30 minutes. Add the cilantro last and then blend the ingredients if you want a smoother sauce.

Now what to do with the sauce? Make pumpkin enchiladas of course! These were inspired by Laura, but these are a different version of enchiladas.

Veggie filled Pumpkin Enchiladas

1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 medium onion, diced
1 medium zucchini, diced
3 jalapenos, seeded and diced
7 collard leaves, chopped
1 cup of plain whole milk yogurt or sour cream
1 cup of pumpkin puree
1 bag of shredded mexican cheese
1 tsp cumin (I used cumin seeds since we were out of cumin)
1 tsp pumpkin pie spice
1/2 tsp ginger
10 whole wheat tortillas (I use whole grain flax seed tortillas from Trader Joe's. Yay fiber!)

Saute the onions until soft, then add the peppers, jalapenos, zucchini, and collards until tender. Add the spices and saute for 1 minute. Add the yogurt and pumpkin puree and cook for about 5 minutes, then add one handful of the cheese and cook until melted.

Fill the tortillas with this mixture and roll. Put some enchilada sauce on the bottom of a 9 by 13 inch baking dish before putting the tortillas in. Then pour the rest of the sauce over all the enchiladas once they are done being prepared. Sprinkle the rest of the cheese over the enchiladas. Cook the mixture in the oven at 375 degrees for about a half hour or until the cheese is browned and the mixture is bubbly. Enjoy!
These are the enchiladas half done. I apologize for the horrible photography! It's something I'm working on...

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