Spicy Pumpkin Enchiladas with Walnuts

1 Jan

When I saw this recipe I was both intrigued and a bit frightened. I really like pumpkin, but this whole idea seemed like it could be disastrous. Even as I sat down to eat I was worried that I’d end up having to throw the whole pan of enchiladas out. But, to my surprise these actually turned out really good. Seth even went back for seconds.

I didn’t think they were very spicy… probably got most of the spice was from the salsa I used, so don’t be worried about these burning your face off. The pumpkin didn’t have an overpowering flavor and it blended in really well with all the other ingredients. I thought it resembled the texture of refried beans. I think this recipe was definitely a winner. It was different without being weird and although it was a vegetarian meal, I didn’t feel it was lacking anything. In fact I think adding any chicken or other meat would probably hurt more than help. Oh, also, make sure you season this very well with salt and pepper, otherwise it will be very bland. I used about 2 teaspoons of salt and at least 1/2 teaspoon pepper.

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