Pumpkin Enchiladas

1. First you’re going to roast your pumpkin. Preheat the oven to 350 F. Slice the pumpkin in half and remove the stem and scoop out the seeds. Lay the pumpkin halves face down in a 13×9 pan and fill the pan with about ¼ inch of water. Bake for 45-50 minutes or until fork tender. Pour out the water. Be careful it’s hot! Let the pumpkin cool. Preheat the oven to 400 F.

2. Scrape out half of the pumpkin into a medium sized bowl. Wrap up the other half in foil and store in the fridge for another use. Mix the corn, black beans and onions into the pumpkin flesh and stir well.

3. Mix in the salt, pepper, cumin, garlic powder and cayenne. You can always adjust the seasonings to taste. Stir well. Finally add the cilantro and mix in gently.

4. Prepare a 13×9 pan by spraying it with cooking spray. Place about half a cup of the filling in the middle of each tortilla, you want to use it all up. Fold the sides of the tortilla in and place it into the pan, seam side down.

5. Pour the enchilada sauce over the top and sprinkle with cheese to finish. Bake for 15-20 minutes until the cheese is melted and bubbly.