This was actually my son’s brain child. He saw something on Facebook for Pumpkin Spice Enchiladas that was basically pumpkin pie mixed with cream cheese, wrapped in a flour tortilla and covered with caramel sauce. Obviously this was the furthest thing from Paleo you can get (and as far from healthy as you can get). He said, “I bet you can do something with your cashews to make it great.”
Well, cashews wasn’t exactly what I had in mind, but I took his concept and came up with something the whole family loved. I don’t think Bronco Bear was too excited about it initially, but he ended up really liking it. My youngest asked if there were any tortillas left and ended up making himself a second serving. Maybe I should change the name – just because they’re called Enchiladas does NOT mean they’re a dinner! They’re pretty awesome for a dessert, though.
I’m not one of those people who immediately thinks of pumpkin when fall hits, but I am a huge fan of pumpkin pie. Pumpkin pie and pecan pie are two of my all time favorites. The only downside is that they’re so rich you end up with a food hangover after eating them. Life is so unfair sometimes. Even though my little Bronco Bear can’t eat pecans, I still might have to come up with a healthy version of a pecan pie. But that’s another post.
For the filling:
1 can organic pumpkin puree (no added anything)
2 T. honey
1⁄2 tsp pumpkin pie spice
1⁄4 cup coconut cream
1⁄4 cup coconut oil, melted
For the tortillas:
1⁄4 cup coconut flour
1⁄4 cup arrowroot powder
1⁄4 tsp sea salt
1⁄4 tsp baking powder
1⁄2 tsp cinnamon
3⁄4 cup coconut milk (more or less as needed for consistency)
For the topping:
2 T. date paste
Put a can of coconut milk in the refrigerator for a couple of hours, allowing the cream to separate from the milk. Open carefully to ensure the cream is not disturbed.
Combine pumpkin, honey, and pumpkin spice in a mixing bowl. Measure coconut cream off the top of the can and reserve the milk for later in the recipe. Stir well until combined, then fold in coconut oil. Put in the refrigerator while continuing with the recipe (be sure to refrigerate at least 30 minutes, but longer is better).
For the tortillas, combine all dry ingredients in a mixing bowl. Add eggs and whisk well, taking care to break up any lumps in the coconut flour. Whisk in a few tablespoons of the coconut milk and let stand for a few minutes then whisk again. The batter will get very thick as the coconut flour absorbs the moisture from the eggs. Add more of the coconut milk, a little at a time, until you get a thin, pourable consistency.
Preheat a small skillet (I use an omelet pan) over medium to medium high heat. Grease pan and pour two tablespoons of batter in the center, turning the pan to force the batter to all edges. Let cook about a minute, until top is almost dry and edges are brown. Flip gently with a spatula and continue cooking 30 seconds or until brown on both sides. Transfer to a plate and continue with remaining tortillas.
To assemble, put about 2 T. of pumpkin into the center of each tortilla, then roll up. Whisk together date paste and just enough hot water for desired consistency. Drizzle date mix over enchiladas and serve.