Using taco seasonings and homemade tomato sauce, kids can create enchiladas with a twist. Pumpkin, black beans, and corn tortillas are a nutritional balance of protein, fiber, vitamins, antioxidants, and anti-inflammatory compounds. Adding heart healthy chili powder brings capsaicin to the dish releasing endorphins in the brain to bring feelings of well being.
Preheat the oven to 350°. To make six enchiladas, steam 1 cup of chopped organic pumpkin, ⅓ cup of chopped organic red onion, and ¼ cup chopped organic red pepper. Wrap 6 organic corn tortillas in foil and heat for 5 minutes. Pour a pint of homemade organic tomato sauce in a pie dish. Stir into the tomato sauce ¼ tsp chili powder, ¼ tsp garlic powder, ¼ tsp cumin, ¼ tsp cayenne pepper, and ⅛ tsp sea salt.
Assemble in a line, 6 heated corn tortillas, ½ cup organic black beans, the steamed veggies, and a 10” square casserole dish. Dip one tortilla in the tomato sauce and turn until it is covered completely. Place the sauced tortilla in the casserole and add 2 tsp black beans and 2 tbsp veggies. Roll up the tortilla seam side down to form enchiladas and continue with all 6 tortillas. Pour the excess tomato sauce on top of the tortillas. Bake for 20 minutes. Top with organic parsley and chopped organic avocado and serve with organic brown rice and slaw for a fun alternative to Taco Tuesday!
