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!
Love this pumpkin tortilla casserole recipe?
Pumpkin Enchilada Sauce
Pumpkin Enchilada Sauce
Serving Size: 1
Amount Per Serving: Calories: 336 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 31mg Sodium: 901mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 11g Sugar: 9g Sugar Alcohols: 0g Protein: 20g
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.