Merry Christmas! We’ve never been one to have terribly traditional Christmas dinners, but our “usual” is Meaty Vegetarian Lasagna. It’s a great tradition on our family that began in the early years of vegetarianism for my sister and I with cheese lasagna. But, this year, we’re going with enchiladas and our delicious new homemade enchilada sauce. Drool. It’s so good. As you may know, I’m a huge fan of pumpkin flavor, but my husband is not as much. He likes pumpkin, but isn’t one of the “pumpkin crazies” like myself. I think these enchiladas will be a perfect compromise because the subtle pumpkin flavor will be a bit of a secret with the strong flavor of the enchilada sauce to dominate it. The kids like most everything Mexican-inspired and are completely obsessed with black beans. So this should be a hit.
- olive oil
- 1/2 cup red onion, diced
- 1 tablespoon minced garlic
- 1 pint (about 2 cups) Easy Homemade Enchilada Sauce
- 2 cups pumpkin puree
- House seasoning, to taste
- 2 cups black beans, cooked or refried
- 1 cup shredded potatoes*
- 1 teaspoon Homemade Taco Seasoning Mix
- 1/2 teaspoon cilantro, dried
- 8 small corn tortillas
- 1 cup dairy-free Mexican cheese, shredded (optional)
*Frozen hashbrown shreds, thawed, could be substituted
The pumpkin is super subtle, but even though I can’t taste it much, I feel good about it being in there. The kids loved it and so did the husband. I found myself wanting a little more pumpkin flavor, but that’s just an expectation issue. The enchiladas are fantastic and the shredded potatoes give the filling a great bite.