With chilpotle, roasted pumpkin and asparagus
500g pumpkin, peeled and diced
3 Tbl La Morena Chilpotle Sauce
10 thin stalks asparagus, broken into bite-sized pieces
2 cloves garlic, minced
3 Tbl olive oil
1 packet Tio Pablo corn tortillas
1 jar Tio Pablo Enchilada Sauce
½ cup fresh coriander, shredded
1 cup tasty cheese, grated
½ cup feta, crumbled
Salt, to taste
Coat pumpkin pieces in chilpotle sauce and place in baking dish. Bake until the pumpkin softens, for around 15 minutes.
In a frying pan, sauté the garlic in oil and add the pumpkin. After about 3 minutes, add the asparagus and cook a few more minutes. Salt to season and then add the coriander. Let coriander wilt slightly and remove pan from heat.
In two large baking dishes, arrange four dollops of enchilada sauce (two in each dish). Place a tortilla on each dollop and coat the top of each tortilla with more sauce. Spoon a thin layer of the vegetable onto each tortilla with a sprinkle of each cheese and another dollop of sauce. Layer so that each stack has three tortillas (each thoroughly coated with enchilada sauce) and a sprinkle of tasty cheese on top.
Place baking trays into the oven and let cook until the cheese on top is bubbling and brown. Place each stack onto a plate and serve with rice and refried beans. Serves 4