Pumpkin-Black Bean and Corn Curried Enchiladas

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Pumpkin-Black Bean and Corn Curried Enchiladas
This is a very popular Mexican dish. it’s easy to make and can be made as healthy as you want it to be..
As you can see, I am trying to exhaust all my frozen pumpkin packs. This was our Super Bowl special and I must say it was an easy one and as always the intent was to make it as healthy as possible – truly that does not take much – you know … Go easy on the cheese and practically no oil needed…I also made a corn enchilada which I am giving the recipe for as well.

049
Pumpkin & Black Bean Enchiladas in Green Sauce

In Words

Ingredients for Pumpkin Black Bean Enchiladas
2 cups of cubed pumpkins
2 cans of black beans washed and drained
3 cloves of garlic
1/2 cup of diced tomatoes
4-5 green chilies (not for the faint-hearted)
2 dried red cayenne peppers (optional
2 tbsp of chopped cilantro
1tsp of cumin
1 tsp of rasam powder (optional)
1 can of Enchilada –verde sauce (green)
1 tsp of olive oil
050
Corn Curried Enchiladas in Red Sauce

For Corn Curried Enchiladas
1 medium sized pack of frozen baby corn
1 mediun sized red onion
2-3 green chilies (adjust to taste)
1 tbsp medium hot salsa (I used President’s Choice)
½ cup of grated Mozzarella and Sharp cheddar grated
I tsp olive oil
6 Tortillas – I bought multi grain ones  – Each about 130 calories
And 1 cup of grated cheese to sprinkle on before baking
Preparation of Pumpkin Black Bean Enchiladas
Thaw the pumpkin – If you are using fresh ones, microwave-cook them until soft.
In a sauté pan, heat the oil and add the spices and throw in the pumpkins
Let it cook well. Add the black beans and cook together adding required amount of salt
NOTE: You can either stuff as is or blend it which is what I did
Prepare the Corn Curry similarly –
Thaw the Corn
Allow 1 tsp of oil to heat, add the chopped onions and green chilies and cumin
Add the corn and allow them to cook.
Add the salsa just before you are ready to remove from flame
But don’t add the cheese until you are ready to wrap…
Blend and set aside in a bowl
In the open fire, lightly toast the tortillas – if you have an electric stove, do so on a pan
Set oven at 350 degrees
Making Oven ready
Lay the first tortilla in a baking pan- spread stuffing and fold – I made a simple half-fold for the pumpkin ones – the corn ones lent themselves to a total rolling wrap – if that even makes sense…
I split them up as 4 tortillas per kind.
Once they are laid on the baking pan
Pour the green sauce on the black bean ones and the red sauce on the corny ones
Sprinkle the grated cheese evenly and bake for 20 minutes
Now Serving… Hot! Hot! Hot!

In Pictures

031
Sautee

034
Grind

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Get the Cheese grated and good to go

037
Add the paste to the lightly toasted tortilla

038
Add the Green Sauce

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Oven Ready

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Sautee

041
Stuffed and oven ready

This is day 5 of the week long blogging marathon and I am doing this 24 other lovely bloggers –
Bhagi Pavani Champa, Padma, Sowmya, Gayathri, Harini, Minu, Meena, Priya Suresh, Rujuta, Saraswati, Santosh, Savitha, PJ, Shobana, Smitha, Priya Vasu, Usha, Veena, Kamalika, Jayashree M, and Srivalli, who has started this wonderfully challenging event :)
last but not least Suma of Veggie Platter

Sending this to My affair with Legumes Hosted by Sandhya’s Kitchen

MLLA32Large

Skills

Posted on

February 13, 2011

26 Comments

  1. PJ on February 13, 2011 at 10:22 am

    Not sure if i will be making this thing but if u offer me one I would never say no..Looks great!

    Reply
  3. Archana on February 13, 2011 at 11:31 am

    I have read a lot about Enchiladas, Priya but never tried them! These look great and are tempting me to try them out.

    Reply
  4. S.Menaga on February 13, 2011 at 12:41 pm

    New recipe looks wonderful!!

    Reply
  5. Srivalli on February 13, 2011 at 12:58 pm

    Yep looks awesome seriously

    Reply
  6. Santosh Bangar on February 13, 2011 at 1:11 pm

    AWESOME RECIPE LOOKING INVITING I THINK IT IS DIFFICULT TO MAKE:)

    Reply
  8. Ramya on February 13, 2011 at 2:32 pm

    Wow… Enchiladas looks so inviting and I have my fork ready to dig in…
    Have ate it many times, never dared to make it though
    Thanks for sharing the step by step snaps. Now I can give it a shot:-)

    Reply
  9. divya on February 13, 2011 at 2:44 pm

    Wow looks awesome and superb..

    Reply
  10. Harini on February 13, 2011 at 2:46 pm

    never tried this !!

    Reply
  12. Priya on February 13, 2011 at 3:59 pm

    Omg, am drooling here…soo tempting enchilladas..

    Reply
  13. Shanavi on February 13, 2011 at 4:02 pm

    Tremendous effort Priya..Job well done

    Reply
  15. Jayashree on February 13, 2011 at 6:14 pm

    First time I've seen pumpkins used in an enchilada. Nice idea.

    Reply
  16. Plateful on February 13, 2011 at 7:19 pm

    This is totally new to me. Looks healthy and yummy, though.

    Reply
  18. schmetterlingwords on February 13, 2011 at 9:57 pm

    Woww… looks wonderful :-) Yet again a very well explained recipe !!

    Reply
  20. Anshu on February 14, 2011 at 12:32 am

    Wow!!! inviting…

    Reply
  21. Reeni on February 14, 2011 at 2:07 am

    How delicious! One of my favorites – I love that you curried it!

    Reply
  23. Plateful on February 14, 2011 at 4:06 am

    Hey Priya, Happy V-Day! Phaps you didn't notice, I'm already one of your followers :) I'd linked two desserts previously, the chocolate strawberry is the third one.

    Reply
  24. aipi on February 14, 2011 at 4:19 am

    I love your creativity dear..those pics are killing me..what a fantastic recipe!!

    US Masala

    Reply
  25. Minu on February 15, 2011 at 6:29 pm

    Very tempting. I'm hungry all over now

    Reply

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