I’m a big proponent of saving. Time, money, leftovers… I can probably credit it to mode of survival in college the last few years. I wonder if that is something I can put on my resume? Andrea Webb… BA in psychology, expert on saving stuff. Hmm.

But here’s the problem with saving: I made some awesome pumpkin and black bean enchiladas for dinner last night. So do Mr Webb and I just truck through the endless platter until they are all done? Enchiladas for breakfast! Enchiladas for lunch! Enchiladas for dinner!!!!!

Ergh. As yum-tastic as they were, I can only eat so much of the same thing before I go enchilada-crazy. Plus, I am a veggie freak and need to eat a large amount of green things with each meal.

Thus, the enchilada salad was born:

Of course, it stayed in this form for only as long as I needed it to look pretty and photogenic. As soon as I was satisfied with a picture, I picked up a fork, chopped the enchiladas into bits, and tossed the whole thing together.

I adore spinach, but because it is on the bitter side of the salad family, it does need something to coat it with. Adding a cup of spinach to leftovers with a lot of flavor allows you to use up leftovers without feeling like you are eating dinner for lunch, and ups your veggie count for the day. WIN!

And, although the enchiladas themselves were not the showcase of this post… I might as well share my recipe. They were born out of my obvious obsession with pumpkin and wanting to use up things in my fridge:


3 1/2 cups black beans (one can), drained and rinsed

1 cup pumpkin puree

handful of spinach

1/4 onion, chopped and sauteed

touch of hot sauce

onion powder, chili powder, and cumin to taste

Mix filling ingredient together, steam 9 small corn tortillas, divide filling between tortillas, roll up, sit filled tortillas in glass baking pan (seam-side down), cover with Mole sauce, top with 1/2 cup of monterey jack cheese. Bake at 350 for 30 minutes.

I was expecting more of a pumpkin taste, but the pumpkin was actually very subtle. Still delicious, of course, but the pumpkin could have maybe been brought out with more traditional pumpkin spices. These were healthy and, of course, full of Vitamin A!

Hungry girl has a pumpkin-spinach enchilada recipe as well… check it out! Maybe next time I’ll try something closer to this recipe.



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