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These enchiladas have a surprise inside

Recipe: Pumpkin, black bean and pork enchiladas stretch ingredients

Ever-versatile enchiladas rank among my favorite ways to use up leftover roast meat. Combining roast pork with black beans and roast pumpkin stretches 8 ounces of meat into a full meal for three or four people.

Skip the meat altogether and increase the beans and pumpkin to 1-1/2 cups each. Or substitute cooked rice or potatoes for the pork or the beans. The idea is to make the most of what you have on hand -- very useful when you're sheltering in place and wondering what's for dinner.

This recipe works great with chicken instead of pork, too. (Did I say versatile?)

I’m still cooking with my fall pumpkin harvest (one left!), so I used fresh roast pumpkin in this recipe. But steamed pumpkin or canned pumpkin will work, too.

Roast pumpkin is the secret ingredient in the enchiladas. Canned pumpkin
also works.

Pumpkin, black bean and pork enchiladas
Makes 6 big enchiladas (3 to 4 servings)


1 cup onion, chopped
2 tablespoons cooking oil
1 cup pork roast, cooked and diced
1 cup black beans, cooked and drained
1 cup pumpkin, cooked
¼ cup mild chilies, seeded and chopped
½ cup salsa (fresh or jarred)
½ teaspoon red pepper flakes
6 soft flour tortillas (soft taco size)

For sauce:
1 cup tomato sauce
1/2 teaspoon cumin powder
1/2 teaspoon chili powder

For topping:
1-1/2 cups shredded cheddar cheese
¼ cup sliced black olives

For serving:
Before serving, top the enchiladas with guacamole and salsa.

Preheat oven 350 degrees F.

Butter or grease a 9-inch baking dish; set aside.

In a large skillet over medium heat, heat oil and sauté chopped onion until translucent. Add pork and brown slightly. Add beans and pumpkin, stir lightly. Add chilies, salsa and pepper flakes; heat filling until warmed through.

Meanwhile, prepare sauce. In a small saucepan, combine tomato sauce, cumin powder and chili powder. Gently warm until almost bubbly.

One at a time, place a generous ½ cup of filling at the center of a tortilla; roll up and place in baking dish. Roll filling in each tortilla until dish is full. Cover with sauce. Top with shredded cheese and garnish with sliced olives.

Bake enchiladas in 350-degree oven for 45 minutes or until sauce is bubbly and cheese starts to brown. (Put a cookie sheet under the baking dish to prevent overflow. If cheese browns too quickly, shield with aluminum foil.)

After removing from oven, let stand 5 to 10 minutes before serving.

Serve warm with guacamole and salsa.


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A recipe for preparing delicious meals from the bounty of the garden.


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Dig In: Garden Checklist

For week of March 26:

Sacramento can expect another inch of rain from this latest storm. Leave the sprinklers off at least another week. Temps will dip down into the low 30s early in the week, so avoid planting tender seedlings (such as tomatoes). Concentrate on these tasks before or after this week’s rain:

* Fertilize roses, annual flowers and berries as spring growth begins to appear.

* Knock off aphids with a strong blast of water or some bug soap as soon as they appear.

* Pull weeds now! Don’t let them get started. Take a hoe and whack them as soon as they sprout.

* Prepare summer vegetable beds. Spade in compost and other amendments.

* Prune and fertilize spring-flowering shrubs after bloom.

* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.

* Feed citrus trees, which are now in bloom and setting fruit.

To prevent sunburn and borer problems on young trees, paint the exposed portion of the trunk with diluted white latex (water-based) interior paint. Dilute the paint with an equal amount of cold water before application.

* Cut back and fertilize perennial herbs to encourage new growth.

* Seed and renovate the lawn (if you still have one). Feed cool-season grasses such as bent, blue, rye and fescue with a slow-release fertilizer. Check the irrigation system and perform maintenance. Make sure sprinkler heads are turned toward the lawn, not the sidewalk.

* In the vegetable garden, transplant lettuce and kale.

* Seed chard and beets directly into the ground.

* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.

* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.

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