These enchiladas remind Lara of tamales, because of the pumpkin's texture. And they're so easy...and so yummy! She had them for New Years, and the black-eyed peas alongside were a nice change from beans.
1 can pumpkin (NOT the already-spiced pie filling!)
1 small can shoepeg corn
2 red bell peppers, chopped
1 Tbl cumin
1 Tbl chili powder
salt and pepper to taste
1 cup grated cheddar
1 jar or large can red enchilada sauce
1 dozen corn tortillas
First, sauté the chopped bell peppers in a little oil with salt and pepper, until they are somewhat soft. Add the sautéed peppers to a mixing bowl along with the pumpkin, corn and spices. Grease a 9x13 baking pan. Fill the tortillas with the pumpkin mixture, roll, and place them into the baking pan in two rows. Smother with the enchilada sauce, and sprinkle with the cheese. Bake for 20-25 minutes at 350 degrees. Serve with Spanish rice and black-eyed peas.