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.

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

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

Sautee


Grind


Get the Cheese grated and good to go


Add the paste to the lightly toasted tortilla


Add the Green Sauce


Oven Ready


Sautee


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