Pumkinchiladas. Cilantro Sauce.

Pumkinchiladas. Cilantro Sauce.

Being an Arizona-born gal, I find myself gravitating toward my Southwestern roots more and more as the temperature drops to “icy.” By my definition – that’s anything under 50 F. Don’t judge. I want comfort food now- gooey and hot from the oven, oozing with flavor and warmth. And I’m sure this has nothing to do with living in an old house, where the heater hardly works and I can see my breath in the morning. Positive. Now, I’ve never been enchanted by pumpkin sweets. They’re just  not my thing. But add in some smoked paprika and cumin? Now we’re talking! This recipe is Southwest meets Winter. Spicy, smoky, rich meets creamy, warm and earthy. I’ve used tempeh as the protein source, but if you’re looking to avoid soy, you can substitute black or kidney beans instead. Tempeh is made by fermenting whole soy beans, which leaves the final product more easily digestible than tofu, not to mention it actually has texture and flavor. While this recipe would be delicious served with a traditional red enchilada sauce, I went the lemony, cilantro route. Now, I could go on and on about the benefits of incorporating raw elements into each meal, but let’s be honest, I happened to have cilantro in the house… and you’re looking to make dinner. Here’s the recipe. Ingredients Pumpkinchiladas 24 corn tortillas 1 medium onion, small dice (~ 1 1/2 cups when diced) 8 oz package Tempeh, grated 1 Tbsp olive, or avocado oil 4 cloves garlic, minced 1 1/2 tsp sea salt 3/4 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp hot chili powder 1/4...