Indulgent, Memorable Pumpkin & Chocolate Enchiladas
Free of gluten, eggs, dairy, meat, nuts, and added sugars. "Like a party in my mouth" good....
This dish though. It is much better the first day, but wow. Your guests won't soon forget these creative, flavorful, and satisfying enchiladas. The recipe leaves out things like gluten, eggs, dairy, nuts, extra sugar, and too much salt.... but that doesn't mean it is any less delicious!
This recipe was a part of the Fall 2017 Future Docs class at Jefferson Middle School. The program was sponsored that fall by San Gabriel Educational Foundation with generous support from the San Gabriel Valley Medical Center Foundation Fund. The San Gabriel Educational Foundation does so many great programs for the San Gabriel Unified School District, Future Docs is one of many programs they make possible!
Because of all the good work SEF does, we were able to use the teaching kitchen one afternoon during the fall program. The students made these enchiladas! The recipe is a bit complex, so we really pushed them that afternoon. But as usual, the amazing students from Jefferson Middle School rose to the challenge! And here is the taste-treat they perfected....
Indulgent, Memorable Pumpkin & Chocolate Enchiladas
Prep time: 75 minutes
Serves: 10-12
INGREDIENTS:
Mole:
2-4 medium dried ancho or pasilo peppers (stemmed, seeded, and opened)
2 medium tomatoes (skinned)
2t dried oregano
1t ground cumin
1t cinnamon
3t olive oil
1 medium onion, chopped
2t smoked paprika
1/3c raisins
6 peppercorn
3 six-inch corn tortillas torn into small pieces
2T cocoa powder
1/4c orange juice
1-3c veggie broth, water or water from soaking the peppers
Enchiladas:
12-15 corn tortillas
Vegan cream cheese or similar "cheese"
2 15oz cans of cannelloni or garbanzo beans (drained)
2 small pie pumpkins (roasted)
8c mixed greens for braising
1inch piece of ginger, peeled and chopped
Shredded vegan cheese and vegan sour cream to taste
DIRECTIONS:
1.) Preheat oven to 350F. Halve the pumpkins and remove the seeds. Lightly oil and place on a foil or parchment paper lined cookie sheet. Roast uncovered for 45-60 minutes or until soft.
2.) Prepare the mole: rinse peppers well. Cover with boiling water for 30 minutes
In a small bowl, combine chopped tomatoes, oregano, cumin, cinnamon, and paprika.
Heat 2t olive oil in a medium to large sauce pan over medium-low heat. Saute onion for about 10 minutes or until translucent. Add garlic, raisins, peppercorn, and tortilla shells. Drain chilis (keep soaking juice). Slice chilis and add to pan. Add tomato mixture and cocoa powder. Cook for 10 minutes.
Pour in orange juice and veggie broth, water, or soaking water from chilis. Cook on low for another 20-30 minutes. Allow to cool and blend in a food processor.
3.) Prepare the greens: heat 1t olive oil in large saute pan over medium heat. Add mixed greens, reduce heat, cover, and cook for 1-2 minutes. Add chopped ginger, turn off heat, and allow to sit covered for 5-7 minutes.
4.) Prepare the enchiladas: fill each tortilla with beans, roasted pumpkin, greens, and vegan cheese. Fill bottom of large cake pan with enchiladas. Cover with mole. Sprinkle with vegan cheese.
5.) Bake the enchiladas: cover with aluminum foil and bake for 45 minutes. Uncover and bake for another 10-15 minutes.
6.) Allow to cool for 10 minutes and enjoy!
This recipe was created as a part of the Jefferson Middle School, Fall 2017 class. Made possible through sponsorship by the San Gabriel Educational Foundation with generous support from the San Gabriel Valley Medical Center Foundation Fund.
