This Mexican-inspired dish is all about corn tortillas stuffed with pumpkin and chickpeas (plus a roasted shallot), covered with a tomato and chipotle chili sauce, and baked until everything’s hot and the tortilla ends are nice and crispy.
Pumpkin Chickpea Enchiladas [Vegan, Gluten-Free]
For the Chipotle Sauce:
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 1 1/2 cups tomato passata (tomato purée)
- 3/4 cups water
- 1 chipotle pepper in abodo sauce, finely chopped
- 1 teaspoon abodo sauce
For the Enchiladas:
- 1 pound cubed pumpkin
- Salt and pepper
- 1 shallot, peeled
- 1 cup cooked chickpeas
- 6 small white corn tortillas
For the Rest:
- Sliced avocado
- Chopped cilantro (coriander)
- 6-inch corn tortillas
To Make the Sauce:
- In a large (or medium-sized) saucepan, warm the olive oil over low heat. Add the shallots and a pinch of salt. Sauté for 3-5 minutes, or until the shallots are tender and translucent. Add the garlic, and sauté for another minute.
- Add the tomato passata, water, chipotle pepper, and abodo sauce, and season with salt.
- Bring the mixture to a simmer. With the saucepan lid partly on (so it’s tilted), simmer the sauce for 30-35 minutes, stirring occasionally. Adjust the stove heat as necessary to maintain a gentle simmer. If the sauce reduces too much or too quickly, stir in a little more water.
To Make the Enchiladas:
- Preheat the oven to 375°F. Line a large baking tray (or pan) with non-stick paper, or grease it with cooking oil spray.
- Add the cubed pumpkin to the baking tray and season with salt and pepper. Peel the shallot, wrap it in aluminum foil, and add it to the tray.
- Bake the pumpkin and shallot for 25-30 minutes, or until the pumpkin is tender. Roughly chop the roasted shallot. Reduce the oven heat to 350°F.
- In a large bowl, combine the roasted pumpkin, chopped roasted shallot, chickpeas and ¼ cup of the sauce. Gently stir to ensure the sauce is evenly distributed.
- Lightly grease a large rectangular baking pan or casserole dish (at least 11-inch). Cover the base of the pan in a thin layer of sauce.
- Wrap the tortillas in paper towel (or a kitchen towel) and microwave for 30 seconds, or until warm.
- Place the first tortilla on a large plate, spoon some of the pumpkin and chickpea filling down the middle, and fold over the sides to wrap the tortilla. Place it seam side down in the baking pan.
- Repeat with the remaining tortillas and filling.
- Spread the remaining sauce over the top of the enchiladas, leaving the very ends bare.
- Bake, uncovered, for 20-30 minutes, or until warmed through. Serve with sliced avocado and chopped cilantro.
Recipe loosely adapted from Minimalist Baker.