Hi! Yes… I’m alive! Sorry for yet another blog vaca! It will stop happening soon…
Remember the secret recipe club post I did last month? Well it’s that time again and this month I was assigned the blog Ali-n-Son.com. I love Allison! Her recipes are so fun and friendly for all ages!
It was definitely hard choosing the right recipe. I couldn’t stop drooling over the desserts (I am still going to make the doughnuts… just not right now), but with this dreary, rainy fall weather we’ve been having I’ve been craving soups, stews and anything warm and comforting.
Which leads me to my next dilemma… enchiladas with pumpkin sauce or slow cooker taco soup?!
And the winner is…
Enchiladas with Pumpkin Sauce!! Reminiscent of the quesadillas Julie and I ate in San Francisco from Gracias Madre!
So here’s what I did to veganize this amazing dish…
Vegan Enchiladas with a Creamy Pumpkin Sauce
Serves 3-4
1 package (about 1 1/2 cups) tempeh, chopped
1 large onion, chopped
2 teaspoon of olive oil
Salt and fresh cracked black pepper, to taste
2 1/2 cups water blended with 1/2 cup pepitas
1 15 oz. can black beans, drained and rinsed
1 15-oz. can organic pumpkin puree
3 cloves garlic, roughly chopped
1 large jalapeno, roughly chopped
1 tsp. chili powder
1/4 tsp. chipotle seasoning
1/4 tsp. adobo seasoning
1 tsp. sea salt
Black pepper to taste
8 8-inch tortillas (sprouted or wheat-free/gluten-free if possible)
1 cup Daiya pepper jack cheese (plus 1 Tbsp. for each enchilada – ends up being an entire package)
2 avocados, diced
Directions:
Preheat the oven to 425. In a saute pan, saute the tempeh and onion with the 2 tsp. olive oil, making sure to season with sea salt and black pepper. Once the onions are cooked through, aromatic and translucent; add in the black beans and set the mixture aside.
In your Vita-mix, food processor, or in a bowl with an immersion blender (I personally used both the food processor and the Vita-mix), puree the pumpkin, garlic, jalapeno, chili powder, chipotle seasoning, adobo seasoning, 1 tsp. salt and black pepper to taste with the pepita water. Once smooth, measure about 1 cup of the sauce for the bottom of a baking dish and 1/2 cup poured into the onion/tempeh mixture.
Assemble the enchiladas by simply dividing the tempeh mixture (1/4 to 1/3 cup in each) between each tortilla then spoon a tablespoon of cheese into each tortilla; roll them up tightly. Lay them in the sauce in the baking dish seam side down and cover with the daiya cheese and the remaining sauce.
Bake for about 25-30 minutes until the cheese is bubbling and the tortillas are a bit softened. Let cool in the pan 5 minutes or so before topping with diced avocado and consuming.
Enjoy!!!
And be sure to stop by the Secret Recipe Club website… or better yet JOIN (if you’re a blogger that is) (:
Looks Awesome!!!
I have seen quite a few great pumpkin recipes with this month’s SRC posts. I am adding this one to my “to do” list as well! Great SRC pic.
What a wonderful choice, such a creative dish!
How wonderful that you can veganize so many dishes! This looks so fun and seasonal…great job!
Another SRC pumpkin recipe, fall is in the air! Gotta love enchiladas!
What an interesting recipe! I would NEVER had thought to make pumpkin enchiladas. Very creative.
Me neither!! I’m so glad to be a part of SRC so I can also discover such interesting recipes!
Thanks for visiting!!
I have been seeing a lot of savory pumpkin recipes. This is another great one. This would also make a great Lenten meal. Love that! Thanks for sharing with us.
Yum! Even as a non-vegan, this looks creamy and delicious.
I love hearing that!! Vegan food is delicious!
Thanks so much for visiting!
What an awesome take on enchiladas! Great post – even better choice for SRC!
Thank you, thank you!!
They look incredible!
I love seeing all of the pumpkin recipes lately!! yum!
Glad to be in Group C with you!!
Creamy pumpkin sauce! Splendid way to do enchiladas.
Awesome to be in the Secret Recipe Club with you. Here is my post from group C – http://su.pr/2rtACr
Oh-Em-Gee. I saw this on Kelly’s blog (Eat Yourself Skinny) and I just might have to make these soon!!! These sound so amazing, I never would have thought to put a pumpkin sauce on this, yum!!
Seriously!! MAKE THESE!!! And let me know how it goes!!
Thanks for visiting!
I just made pumpkin enchiladas the other day! I never would have thought to use “pepita water” though; that’s a great idea. I used broth and rice milk in mine. Delicious!
Yeah I just love the taste of pepitas! They have a spicy and cheesy flavor to me! Works great in this dish.
What a perfect choice with the turn of the seasons occuring. These look supreme! Glad to be part of the SRC and groupC. Have a terrific weekend.
looks yummy! =D
Thanks DANNNNN
I love the changes that you made to my recipe! I’m so happy to have met you through Secret Recipe Club.