We're surrounded by sweet pumpkin treats this season — store shelves seem to get a little crazier every year. Take a break from pumpkin pie and try making pumpkin part of the main event with these vegetarian recipes for pumpkin chili, tortillas, and tostadas.
Pumpkin Chipotle Chili
We dished this up for a Halloween party a few years back — my only photo of it is squashed with shots of other treats at the party, so you get the whole thing. But it was the chili that has been repeated year after year... It calls for roasting a pumpkin rather than opening a can, which is hardly any work at all. Your home will smell delicious. Trust me.
Pumpkin Tostadas with Black Beans
This one was a flop with the kids, I confess. My kids aren't eating beans, cheese, vegetables, tortillas, or sauces these days, so it isn't a big surprise. Some day, however, they'll realize what they're missing. This fast meal can be made with canned pumpkin and beans and jarred salsa — or you can prep it all from scratch. Your choice. If you're feeling really fancy, add in some fried sage leaves. Yum.
I usually buy tortillas at the store. Every time I do, I wish I had taken the minimal time to make tortillas from scratch. It really isn't that difficult, but it's hard to pull it together on a week night. These gorgeous, saffron-hued tortillas last a week in the refrigerator, or even longer in the freezer. Use them to give everyday quesadillas a flavorful boost, or use them to add depth to the Pumpkin Tostadas above.