Quick Veggie Enchiladas in Pumpkin Sauce

Quick Veggie Enchiladas in Pumpkin Sauce

I went back to school last year to study something I love.  School always felt rote before, and now it’s exciting.

I made these enchiladas on a study break. They were a good choice because the prep part is very short, and then you can put them in the oven and get back to work.  Make sure your notes are out of the way while you’re doing this. My flipcards definitely have some enchilada sauce on them now. Whoops.

Quick Veggie Enchiladas in Pumpkin SauceThey have a warm, smokey flavor that is perfect for fall. I want to keep on talking about them, but I have mid-semester exams next week, so I gotta get goin’.



P.S. I chose habaneros as a garnish since they look like cute little pumpkins. They are not fun to eat straight-up, despite the colorful appearance.  If you have young kids around, please make these without the garnish. They are awesome enough on their own. Thanks.


Quick Veggie Enchiladas

Yield: 2 hearty portions


    for the enchiladas
  • 2 cups of quartered Brussels Sprouts
  • 2 - 3 smallish white potatoes, cubed
  • 8 corn tortillas
  • pinch of seasoned salt
  • 1 tbsp coconut oil, melted
  • for the enchilada sauce
  • 1 cup unsalted vegetable broth
  • 1 cup pumpkin puree (not the pie filling)
  • 1 medium-small garlic clove, microplane grated
  • 1/2 tsp salt
  • one 7-oz can of chipotle salsa (you can find it right next to the canned chipotles. do not use whole chipotles for this recipe)
  • topping (all optional)
  • 1 cup of shredded sharp cheddar
  • 1/2 cup plain Greek yogurt
  • 1 avocado
  • optional garnish
  • 3-4 habanero peppers


  1. Preheat the oven to 425.
  2. Place the sprouts and potatoes on a baking sheet and toss in the coconut oil to coat. Sprinkle with the seasoned salt.
  3. Bake for 20 min, turning halfway through.
  4. for the salsa
  5. Stir together the vegetable broth, the pumpkin, the garlic, salt, and chipotle salsa until well combined. Taste and add a pinch more salt if you need to. Set aside
  6. to assemble
  7. Put the corn tortillas in the oven for about a minute until the get just a little toasty, but are still malleable.
  8. Fill the tortillas with the veggies and roll them up. Double up on the tortillas --- two tortilla per enchilada. Stuff them so you can't roll them all the way.
  9. Place in a one-quart casserole dish and pour the sauce over. You might have leftover sauce.
  10. Sprinkle cheese of top and return to the oven
  11. Bake at 425 for 15-18 minutes until everything is all bubbly at hot
  12. Serve with Greek yogurt, avocado, and plenty of love.

Quick Veggie Enchiladas in Pumpkin Sauce


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