Pumpkin Kale Enchiladas – World Spice

Ingredients

• 3 Ancho Chiles
• 3 Guajillo Pods
• 2 Mulato Chiles
• 2 Pasilla Negro
• 1 Pasilla Oaxaca
• 2 cloves garlic
• 1 bottle of beer (or can substitute 3/4 cup of pinot grigio)
• 1 (12-14 oz.) can tomato sauce
• 1 tablespoon vegetable bouillon
• Water
• 2 cups cubed raw pumpkin
• 2 tablespoons ground Cumin Seed
• 2 teaspoons Kosher Salt
• 2 tablespoons Cassia Vietnamese Cinnamon
• canola (or other neutral oil) to coat
• 1 bunch kale (we like curly or dinosaur kale)
• 1 can of drained, rinsed, whole black beans
• 1 tablespoon whole Toasted Cumin Seed
• 12-16 soft corn tortillas
• 3 cups shredded cheese, Monterey Jack or cheddar