Instructions

Sauce:

1. Remove stems from chiles and add to a 2 quart saucepan with beer, garlic and bouillon. Cover with water and allow to simmer for about one hour, then allow to cool.
2. Remove cooled chiles and garlic from poaching liquid and puree in batches with the tomato sauce, adding back enough of the poaching liquid to form a thin sauce (about the consistency of teriyaki sauce). You should end up with about seven cups of sauce.

Pumpkin:

1. Preheat oven to 450 degrees. Put an empty sheet pan in the oven to heat up. Toss the cubed raw pumpkin with the spices and enough neutral oil (canola, corn, safflower, peanut) to coat. Pour spiced pumpkin on to the hot sheet pan in an even, single layer. (Be careful to avoid over-crowding or you won't get good caramelization.) Roast until tender but still ‘al dente.’

Filling:

1. Wash, stem and chop the kale, then combine with the cooled, roasted pumpkin, beans, and cumin seeds.

Assembly:

1. Heat up enchilada sauce until it simmers, and place enough sauce in a 9x13 casserole dish to thinly coat the bottom.
2. Dip tortillas in to heated sauce, coating both sides.
3. Add a bit of cheese, and a generous handful of the pumpkin/kale/bean mix to the sauced tortilla, and roll it up. Plan to use about 2/3 of the cheese inside the enchiladas, and reserving 1/3 for the top.
4. Place rolled enchilada in the prepared pan, and repeat until filled. For best results, pack them in tightly. Pour remaining sauce over the top of the rolled enchiladas, and top with remaining cheese.
5. Bake at 325 degrees until bubbly and cheese has browned on top, about forty minutes.