Pumpkin Enchilladas with a Mole Sauce

When flicking through our folder of recipes, looking for the carbonara one, I fell across a recipe that I had printed out in 2004 and had never cooked, Pumpkin Enchilladas with Mole Sauce.  As we were pre-armed with chilli chocolate jam, now seamed like the perfect time to try it out.

An additional reason for choosing this particular meal for tonight's menu was our visitor for the evening.  Kato is a rising star of the Leeds Music scene and a vegetarian.  I have nothing against either of these traits, in fact I'm quite envious of at least one of them.  We don't eat meat for every meal but I wouldn't choose a life without bacon.  I would love to be more musical than I am.  I own two guitars and a ukulele but can only just manage to knock out a tune on them if Jupiter is in alignment with Uranus.

I am however, more than capable of following a recipe and altering it as I go along.  The stuffing for the enchilladas was so simple to make.  I mixed a tin of refried beans with three small roasted butternut squash and added some chilli and fresh coriander.  The mixture was then stuffed into tortillas and baked.  The mole sauce had a base of fried onion and a tin of tomatoes into which I added half jar of The Chilli Jam Man's chocolate jam.  This is then blended and reheated before pouring it over the enchilladas.  The full original recipe by Simon Rimmer can be found here.

As we had a guest, Z decided to make dessert.  Cooking carbonara earlier in the week had left us with a surfeit of egg whites so Z rolled up her sleeves and cracked on with her first attempt at a pavlova.  With rhubarb season in full flow Z managed my trick of buying far too much from Leeds Market. She roasted it with sugar and stem ginger syrup and served it piled on top of the meringue with yoghurt instead of cream.  It was great but we'll be eating rhubarb for a week.