This gluten free pumpkin tortilla casserole is creamy and cheesy with just a little hint of spice. A great fall meal the whole family will love!
Alright guys, I walked out to my car yesterday morning to go to the gym and it was sub 50 degrees. I had to put the heat on for the 2 mile drive despite every inch of my soul not wanting to. So, I’m conceding to the pumpkin. It may be a week before fall officially arrives but the time has come.
I know we all love it for its perfect seasonal color, its (usual) companions of cinnamon, nutmeg, ginger, and cloves and its ability to assimilate into a savory dish just as easily as a sweet one but, let’s not forget the health aspects of pumpkin too. I mean, it really should be re-named Fall’s Most Impressive Superfood when you get down to it.
Some facts to consider the next time you grab that orange can:
- Pumpkin has over 200% of the daily recommended Vitamin A. Rich in beta-carotene, much like carrots, eating pumpkin is an excellent way to keep your eye-sight sharp
- Pumpkin is a fiber rich. Its 3 grams of fiber per cup will help keep you feeling full longer.
- Pumpkin seeds can help reduce LDL (bad cholesterol) making them a heart-healthy snack option.
- Beta-carotene found in pumpkins is also considered an antioxidant that can help prevent cancer.
- Pumpkin has more potassium per serving than a banana making it a great way to restore electrolytes after a hard workout.
Not bad for an orange squash best known for frightening little children, huh?
To kick off the pumpkin season, I decided to go savory with this pumpkin tortilla casserole. It’s part casserole, part enchilada and all because of some unfortunate shipping fate when it came to a box of goodies Udi’s sent me last month.
While everything else was completely intact, the poor tortilla package looked like a truck ran over it when I opened the box and saw them still in the bag but in about 150 different pieces. Since wrapping something up in them was out of the question, I began thinking about how I could use the tortillas in a more…imaginative way.
And so, this broken pumpkin tortilla casserole was born. It’s got all the elements of a good enchilada including a creamy, just slightly spicy pumpkin enchilada sauce for that fall spin with all the elements of a good casserole, namely cheese!
The result is this creamy, cheesy, chicken, pumpkin (butternut squash makes an excellent stand-in too) and black bean casserole all completely gluten-free thanks to those broken up tortilla pieces. For once, I’m not even mad at the UPS guy for botching his job because this was a delicious unfortunate event. He better not try anything similar though when it comes to my new iPhone arriving tomorrow!
Learn more about living gluten free! Visit http://udisglutenfree.com/
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.