Pumpkin Enchiladas

I love to make squash tacos, by roasting the squash with a nice spice rub. Here's an also-delicious shortcut version that will help you use up the leftover pumpkin puree spilling from your post-Thanksgiving cupboards.

grapeseed oil
1 medium onion, finely chopped
1/2 red pepper, finely chopped
1 jalapeno, seeded and finely chopped
3 cloves garlic, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 tsp red pepper flakes or to taste
2 cups pumpkin puree
salt to taste
6 medium sized tortillas
red salsa
1/4 cup shredded chihuahua cheese
cilantro

Preheat your oven to 375 degrees F.

Saute the onion, peppers, and garlic in a tablespoon or so of the oil until the onions become soft and translucent. Add the spices and cook for a minute more. Stir in the pumpkin puree and continue cooking until warmed through. Season to taste and remove from heat.

Fill the tortillas with the pumpkin filling and a little cheese. Roll them up and line them side by side in a large baking dish. Cover with prepared salsa and cheese. Bake for 10-15 minutes, until the cheese is melted. Sprinkle with fresh chopped cilantro before serving.