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Spicy-Sweet Pumpkin And Corn Enchiladas

makes 4 servings

These enchiladas have three things going for them: They offer an unexpected flavor combination of sweet and heat, they make a satisfying meatless meal, and they're a good way to use that spare can of pumpkin purée in the pantry.

Read more about this recipe at the Washington Post.


Nonstick cooking oil spray
1 (15-ounce) can pumpkin purée
10 ounces frozen corn kernels (may substitute fresh corn kernels)
1/2 cup finely diced yellow onion
1/2 cup pecan pieces
1 tablespoon finely minced garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika or chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 (6-inch corn) tortillas
1 ounce baby spinach leaves, washed and patted dry
1 3/4 cups (16 ounces) salsa verde, store-bought or homemade
1 1/2 cups grated or shredded Monterey jack or pepper jack cheese


prep: 15 minutes
total: 35 minutes


9x12-inch baking dish
medium bowl
baking dish


1. Preheat the oven to 350F. Spray a 9-by-12-inch baking dish with nonstick cooking oil spray.

2. In a medium bowl, combine the pumpkin, corn, onion, pecans, garlic, cumin, paprika or chili powder, salt and cinnamon. Taste and adjust the seasoning as needed.

3. Separate the 8 corn tortillas and lay them on a work surface. Spoon equal amounts of the pumpkin mixture down the center of each tortilla. Lay a few baby spinach leaves on top of the mixture and roll to close.

4. Place seam side down in the baking dish. Top the enchiladas with the salsa, spreading it to cover, and sprinkle the cheese on top. Bake for 20 to 25 minutes or until the cheese has browned and the filling is hot. Place 2 enchiladas on each plate; serve immediately.

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