ENCHILADA-ISH SAUCE

yields 9 X 13-INCH PAN, ENOUGH FOR 6 TO 8 PEOPLE

ingredients

• 1 ½ cup vegetable broth
• 1 ½ cup plain tomato sauce
• 2 clove garlic
• 3 TBL mild chili powder
• 2 TBL lime juice
• 1 TBL soy sauce or tamari
• ½ tsp ground cumin
• ½ tsp dried oregano
• 2 tsp olive oil
• 1 medium yellow onion
• 1 red bell pepper
• 3 clove garlic
• 1 jalapeño, minced
• 3 cup cooked black beans
• 1 cup fresh or frozen corn kernels
• 1 ½ tsp chili powder
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• 1 ½ cup canned pumpkin puree
• 1 TBL lime juice
• 2 tsp maple syrup
• 12 flour tortillas
• Salsa (any of the from our first book would be legit)
• Avocado

instructions

0 chop onion and bell pepper 1 First, make the enchilada-ish sauce: Pour everything together in a medium saucepan and bring it to a gentle simmer—not a boil, a goddamn simmer—and cook for about 15 minutes to give the sauce a chance to thicken up a little. Turn off the heat and get making the filling. You should have about 2.5 cup. 2 Make the filling: In a large skillet or wok, heat the olive oil over medium heat. Add the onion and sauté until it starts to get golden, about 5 minutes. Add the bell pepper and keep cooking for about 2 minutes. Add the garlic, jalapeño, black beans, and corn. Stir that all up and let everything in the pan warm back up, about 2 minutes. Add the chili powder, cumin, smoked paprika, and salt and keep cooking until the spices get all warm and start making your kitchen smell legit, about 1 minute. Fold in the pumpkin, lime juice, and maple syrup and cook for another minute so the pumpkin gets mixed up and warm. Turn off the heat. 3 Heat up your oven to 375°F. Grab an 9 x 13-inch baking dish. 4 Now it’s time to assemble this . Pour about ¾ cup of the enchilada-ish sauce all over the bottom of the baking dish. Cover that up with a single layer of tortillas. Yeah there will be some holes but just do your best. Smear on a layer of the filling and try to keep that at an even thickness so you don’t have a lopsided dish. Cover that with another layer of tortillas and .5 cup sauce. Repeat. Cover with the remaining sauce. 5 Cover that in foil and bake for 15 minutes. Uncover it and bake for 10 more. 6 Serve warm with some salsa and avocado on the side.

modifications

try agave instead of maple syrup Not marinara, just canned, no-seasoning tomato sauce. Simple . Grab a low-sodium one if you can find it. You can use two 15-ounces cans of beans, drained and rinsed, because we know you are about the dump-and-stir life. Don’t accidently grab pumpkin pie filling at the store and think that will still work because it won’t.

• recipe