Hello Blog family!
Ben David and I just got back from San Francisco! We had an amazing 4 days on the West-is-Best Coast! We ran a 5k (and had personal best times!), checked out Oakland and Berkeley, walked across the Golden Gate Bridge, ate an obscene amount of food, rented a car and checked out the Muir Woods and the coast, and generally just fell in love with the whole area! It would be a dream come true for us to move out that direction one day, but neither of us feel ready to leave the Southeast yet. He’s still figuring out the jobs and I’m loving my new life in Asheville and my new job with NOC.
Right now we’re sitting at my new neighborhood coffee shop, enjoying a beautiful fall day. There a little lake down the road from my house with a one mile loop trail, with beautiful fall trees lining it. I can picture taking Pigeon on evening runs there and following them up with my fresh pumpkin enchiladas!
I made these for my mom and her boyfriend last night, both of whom are committed meat eaters. They loved them! I made a second sauce with more of the heat (jalepeno and chipotle) for the rest of us because my mom doesn’t like heat. If you want, I would spice up the initial sauce and just add hot sauce to taste at the end. But you could always do half the heat in the original sauce and then make a second sauce with twice the heat like we did. I also served this with my homemade guacamole, which is apparently the most amazing guacamole ever, so I will post on that soon.
1 can pureed pumpkin (I used fresh pumpkin which is more water-y than the canned kind, so I would add a ⅓-¼ cup of water if you used canned)
½ large tomato
¼ jalepeno (slice the seeds and ribs out if you want it milder)
1 teaspoon Chili powder
1 chipotle pepper in adobe sauce (add 2 for more heat)
½ teaspoon chopped garlic
juice of half a lime
1 can black beans drained and rinses
¼ red onion, diced
1 cup sweet corn
dash of paprika, chili powder, oregano
1 teaspoon chopped garlic
1 tablespoon olive oil (optional)
1) Saute onions in olive oil and/or water until translucent, add the garlic and seasonings and wait until you smell them mixing together. Add the corn and black beans and heat thoroughly. Meanwhile, blend the sauce ingredients in a blender until smooth. Turn the oven on to 425.
2)Pop the corn tortillas in the oven for a minute to warm them and make them easier to handle. Pour ½ cup of enchilada sauce in the bottom of a square baking dish. Place 1 heaping scoop of black bean mix in the middle of a tortilla and roll it up. Place seam side down in the baking dish. Fill the rest of the tortillas in similar ways.
3) Pour the remaining sauce over the enchiladas and bake for 30 minutes. Enjoy with guacamole and a simple side salad of fresh lettuce, red onions, pears, and tomatoes!
(Of course, you can add cheese if you like, or top with cilantro, but honestly, they were just as good with the guacamole)