So I had another random squash hanging out that needed to be used up. I got this one in my CSA even before the giant Candy Roaster squash. I had noticed last week that it was starting to get a bad spot so the clock was ticking. Apparently this one was a Potimarron squash. According to my CSA this is “a famous winter squash from France. The name is derived from potiron (pumpkin) and marron (chestnut) – very aromatic and chestnut-like in taste.”
This is a Potimarron Squash. Picture from: http://chezpim.com/cook/soupe_de_potima
It was also a good friend’s birthday yesterday and I wanted to invite her over for dinner. I had been planning on making the pumpkin black bean casserole from fat free vegan but since I was going to have company I wanted to make something a bit fancier. She’s a big fan of Mexican food so I decided on pumpkin black bean enchiladas. There are a lot of recipes out there for sweet potato black bean enchiladas, I used this one and this one for inspiration. I just used salsa since I had some on hand but you could definitely use canned or home made enchilada sauce instead.
We all really enjoyed these and I’m happy to have found another main dish recipe for winter squash!
Pumpkin Black Bean Enchiladas
It's really hard to get a good picture of the inside of an enchilada...
And since I had 1 cup of left over pumpkin, and no birthday dinner is complete without dessert, I also made this Pumpkin Coffee Cake from Peas and Thank You. I didn’t bother with the icing since I don’t keep vegan cream cheese on hand and it was still great.
Pumpkin Coffee Cake - recipe from Peas and Thank You
Pumpkin Black Bean Enchiladas
1 onion, diced
1 bell pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, minced
1 tbs chilli powder
1 tsp cumin
2 cups cooked black beans
2 cups cooked roasted pumpkin or other winter squash
½ cup water or vegetable broth
juice of ½ a lime
salt and pepper
2 cups salsa
6-8 large flour tortillas
½ cup cheddar Daiya
Vegan sour cream for serving
Preheat oven to 350 F. Heat 1 tbs of oil or water in a sauce pan and saute the onion, garlic, bell pepper and jalapeno until soft, approximately 7-10 minutes. Stir in the spices, beans and pumpkin. Add water or broth until it reaches a thick creamy consistency that you can stir easily. Add the lime juice and salt and pepper to taste. If you want a little more spices, add some cayenne pepper. Spread 1 cup of salsa in the bottom of a 9 by 13 inch glass pan. On a flat surface, lay out one tortilla, fill with filling, roll up and place in the glass pan with the fold facing down. Repeat with remaining tortillas until you run out of filling or you run out of room. I made mine quite large so I only used 6 tortillas. Top the tortillas with the remaining cup of salsa and Daiya cheese. Bake uncovered for 25 minutes until cheese is melted and salsa is bubbling.
