Most people think of making enchiladas from scratch as a laborious, time-consuming thing. And then there's this recipe. Super easy, super fast, super delicious, and super unique. The perfect Mexican-inspired dish for fall, these enchiladas combine pumpkin, veggies, and warm spices for a hearty, comfort-food-worthy meal.



But seriously, you'll be amazed at how easy these are to make. There's no cooking involved (pre-baking, at least). Canned pumpkin, frozen corn, onions, pecans, garlic, and spices are all mixed together for the filling, which makes enough for at least two pans of enchiladas.



The pumpkin is sweet and creamy, the corn is sweet and juicy, and the onions are crunchy and pungent (I actually like the fact that they aren't cooked beforehand). The spice blend is warm and aromatic and goes well with the nutty crunch of pecans. The salsa verde on top adds a delicious tanginess that nicely contrasts the sweetness of the enchiladas. Melted Daiya Pepperjack on top adds some heat and loads of creamy, gooey cheesiness. If you're not a fan of the vegan cheese, you can probably omit it altogether, as there's plenty of flavor in the rest of the dish.



A note about the enchiladas. I used , which I think are probably some of the best I've ever tasted or cooked with. They're thick and slightly doughy, so they don't crack or tear as easily as other brands, and they have a delicious hearty flavor. Baked, they soak up the salsa, making them soft and chewy. If you can find them, get them.



Just one of these is pretty filling, and would be great with a side of soup or a salad. Or, have two for the ultimate vegan Mexican meal. I bet a dollop of vegan sour cream would be great on these too!






Pumpkin-Corn Enchiladas with Salsa Verde
(adapted from , 3/28/07)

15-ounce can pumpkin puree 10 ounces frozen corn kernels 1/2 cup diced yellow onion 1/2 cup pecan pieces 3-4 cloves garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon cinnamon 16 6-inch corn tortillas 2 ounces baby spinach 16-ounce bottle salsa verde 1 1/2 cups vegan shredded cheese (such as )

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking oil spray. In a large bowl, combine pumpkin, corn, onion, pecans, garlic, cumin, paprika, salt, and cinnamon. For each tortilla, lay a few baby spinach leaves down the middle, then spoon about 1/4 to 1/3 cup of pumpkin mixture down the center. Roll tightly to close, and place seam-side down in the baking dish. Top the enchiladas with the salsa verde, spreading it to cover, and sprinkle the cheese on top. Bake for about 30 minutes. Serves 8.