Pumpkin Tacos – KELLECO Project Catering

By Kelly Wangard, KELLECO Project Catering

Wine Pairing: Paso Robles Grenache

Serves 6-8 people

Ingredients

• 2 cups cooked pumpkin, diced
• 1 yellow onion, diced, sauteed
• Olive oil
• 12 tortillas
• 1 cup mozzarella or jack cheese
• 1 teaspoon kosher salt
• 1 teaspoon chili flake
• 1 teaspoon smoked paprika
• 2 cup sauce mole or enchilada sauce
• 1/2 cup extra cheese for topping
• 1/4 cup queso fresco
• 1/4 cup pepitas

Method

• Prepare a baking dish by brushing with olive oil.
• Warm the tortillas in olive oil until pliable. Lay them on a cutting board. Using a mixing bowl, combine the pumpkin, cheese, yellow onion, salt, chili flake, and smoked paprika. Divide the filling and then roll and place into the baking dish generously pour over the mole sauce and top with cheese. Bake at 350 for 30 minutes or until golden brown. Serve hot and sprinkle with queso fresco and pepitas.