Pumpkin enchilada sauce

 

Got this idea from here https://minimalistbaker.com/wprm_print/98340

This is really fast and nice flavors. Go to the link for extra spicy sauce— I altered it for myself as I can’t have the extra heat.

1   14.5 ounce can of diced tomatoes or fire- roasted tomatoes

1    15 ounce can pumpkin purée

1/3 cup raw cashews 

1 cup chicken broth or if vegan use vegetable broth 

2 and 1/2 teaspoons  cumin

1/2 teaspoon of smoked paprika 

1/4 teaspoon coriander

Sprinkle of chili powder

DIRECTIONS 

Blend in food processor or high speed blender. Taste and add more seasoning as needed. Serve warm over enchiladas or black beans etc.

Note: the cashews mix better if you let them soak a bit in hot broth first if you don’t have a high speed blender— which I don’t— but still tastes good even though I didn’t do it this time.

Link to black bean tortilla recipe that uses this sauce https://nannykimsrecipes.blogspot.com/2022/10/pumpkin-black-bean-enchiladas.html?m=0