Pumpkin Kale Enchiladas - Vegetarian Recipe

Name: Pumpkin Kale Enchiladas - Vegetarian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin roasted, or other winter squash; 1 leek thinly sliced, divided; 1 tablespoon olive oil; 1 cup kale chopped, or spinach; 1/2 cup pumpkin seeds shelled; 1 teaspoon mustard seed; 2 teaspoons moroccan seasoning; spice blend; Garam Masala; 1/4 teaspoon salt; 8 flour tortillas; 1 tablespoon butter oil; 14 ounces light coconut milk canned; 1 tablespoon flour or corn starch for thickening; 4 ounces feta

Servings: persons

2 cups pumpkin roasted, or other winter squash
1 leek thinly sliced, divided
1 tablespoon olive oil
1 cup kale chopped, or spinach
1/2 cup pumpkin seeds shelled
1 teaspoon mustard seed
2 teaspoons moroccan seasoning
spice blend
Garam Masala
1/4 teaspoon salt
8 flour tortillas
1 tablespoon butter oil
14 ounces light coconut milk canned
1 tablespoon flour or corn starch for thickening
4 ounces feta

1
Wash, clean and cut small pie pumpkin into large chunks, you will have extra. Roast covered until soft in a 375 F oven for 75 minutes. Scoop cooked pumpkin from skins.
2
Slice and thoroughly wash leek, white portion only. Sautee in oil until soft. Save 1/2 cup of leeks for topping. Add spices, pumpkin seeds and chopped kale and cook 2 minutes more. Combine with pumpkin.
3
Spoon 1/4 cup of pumpkin mixture into each flour tortilla and roll. Place seam side down in a 9X13 baking dish.
4
Heat butter or oil in a sauce pan until melted. Add flour or corn starch and stir over low heat until combined. Add coconut milk, cook and stir until slightly thickened. Add feta and remaining leeks to sauce and pour over prepared enchiladas.
5
Bake uncovered for 30 minutes until bubbly and lightly browned.

938

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups pumpkin roasted, or other winter squash, 1 leek thinly sliced, divided, 1 tablespoon olive oil, 1 cup kale chopped, or spinach, and more.

Yes, Pumpkin Kale Enchiladas - Vegetarian falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Kale Enchiladas - Vegetarian

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions