SPICY PUMPKIN ENCHILADAS

SPICY PUMPKIN ENCHILADAS image

Yield 4

Number Of Ingredients 12

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1 (13 oz) can unsweetened pumpkin puree (see below right for homemade)
3 oz feta cheese, crumbled
handful of cilantro leaves, chopped
8 corn tortillas
¾ cup shredded cheddar cheese
salt and pepper
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 (13 oz) can diced tomatoes
1-2 teaspoons chipotle paste

Steps:

Make the sauce. Heat the oil in a saucepan, add the onion and cook for 5 minutes, until softened. Stir in the garlic and cumin and cook for 30 seconds. Add the tomatoes and chipotle paste and bring to a boil, then season. Reduce the heat and simmer for 15 minutes, topping up with water if needed. Meanwhile, mix together the pumpkin puree, feta, and cilantro in a bowl, then season. Place a couple of teaspoons of the mixture onto each tortilla and roll up. Spread about one-third of the tomato sauce over the base of a large baking dish. Place the tortillas in the baking dish, seamside down. Spoon over the remaining sauce and sprinkle with the cheddar. Bake in a preheated oven, 425°F, for 15-20 minutes until golden and bubbling.