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Pumpkin Kale Enchiladas




Source of Recipe


Whole Spice Merchants


Recipe Link: http://www.silkroaddiary.com/pumpkin-kale-enchiladas/?utm_source=Customer+List&utm_campaign=c3ad841907-Oct_2013_Fearless_Fall_Recipes&utm_medium=email&utm_term=0_3e35fc3889-c3ad841907-80879949

List of Ingredients




Enchilada Sauce:
3 Ancho Pods
3 Guajillo Pods
2 Mulato Chiles
2 Pasilla Negros
1 Pasilla Oaxaca
2 cloves garlic
1 bottle of beer (or can substitute 3/4 cup of pinot grigio)
1 12-14 oz. can tomato sauce (we like 365 Organics & Muir Glen)
1 Tbl Vegetable Bouillon (we like ‘Dadi’ brand, an Italian import)
Water
Roasted Pumpkin
2 cups cubed raw pumpkin (or winter squash)
2 Tbl Cumin, ground
2 Tbl Utah Basin Salt
2 Tbl Vietnamese Cassia Cinnamon
canola (or other neutral oil) to coat
For the Filling:
1 bunch Kale (we like curly or Dinosaur kale)
1 can of drained, rinsed, whole black beans
1 tablespoon whole toasted cumin seeds
To Assemble:
12-16 soft corn tortillas
3 cups shredded cheese, Monterey Jack or other

Recipe



1. To make the sauce, remove stems from chiles, and add to a 2 quart saucepan with beer, garlic and bouillon. Cover with water, and allow to simmer for about one hour, then allow to cool. (This step can be done the night before - just transfer the mixture to an uncovered bowl in the refrigerator.)
2. When cool, remove chiles and garlic from poaching liquid and puree in batches with the tomato sauce, adding back enough of the poaching liquid to form a thin sauce (about the consistency of teriyaki sauce). You should end up with about seven cups of sauce.
3. To roast the pumpkin, Preheat oven to 450 degrees. Put an empty sheet pan in the oven to heat up. Toss the cubed raw pumpkin with the spices and enough neutral oil (canola, corn, safflower, peanut) to coat. Pour spiced pumpkin on to the hot sheet pan in an even, single layer. (Be careful to avoid over-crowding or you won't get good caramelization.) Roast until tender but still ‘al dente.’
4. To make the filling, Wash, stem and chop the kale, then combine with the cooled, roasted pumpkin, beans, and cumin seeds.
5. To assemble and bake the enchiladas, Heat up enchilada sauce until it simmers, and place enough sauce in a 9x13 casserole dish to thinly coat the bottom.
6. Dip tortillas in to heated sauce, coating both sides.
7. Add a bit of cheese, and a generous handful of the pumpkin/kale/bean mix to the sauced tortilla, and roll it up. Plan to use about 2/3 of the cheese inside the enchiladas, and reserving 1/3 for the top.
8. Place rolled enchilada in the prepared pan, and repeat until filled. For best results, pack them in tightly. Pour remaining sauce over the top of the rolled enchiladas, and top with remaining cheese.
9. Bake at 325 degrees until bubbly and cheese has browned on top, about forty minutes.