Living La Vida Holoka


Pumpkin, Kale, and Chicken Enchiladas

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Give enchilada night a fun, fall spin with these Pumpkin, Kale, and Chicken Enchiladas. It’s an easy weeknight dish made with pumpkin puree, salsa, kale, and shredded chicken!

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Halloween may be over, but pumpkin season is still going strong!  As a total foodie, I always like to experiment in the kitchen and try new flavor combinations.  I’m 100 percent, all about pumpkin everything this time of year.  It’s pretty much the reason I hoard cans of pumpkin puree in our cabinet!

Even though I primarily use our pumpkin puree for baked goods, I’ve decided to branch out a bit and try more savory and out-of-the-box pumpkin dishes this year.  So when I saw a recipe for Quick Pumpkin & Kale Enchiladas in a recent supermarket flyer, I knew I had to try them!


I love pumpkin, I love kale, and I love enchiladas!  I was pretty much sold!  That’s until I started reading through the recipe.  It was all well and good until I got to the part about pulsing up walnuts to make a filling. Walnuts in enchiladas?  Nope!  I’ll leave them for my pumpkin bread and muffins.  But not my enchiladas!

Apparently after a little Googling, I found that walnuts are a common ingredient in some enchilada recipes, but not for this girl!  Instead, I made a filling with shredded chicken, kale, and a sauce made with pumpkin, salsa, and a little garlic.  Simple, but all the flavor you would want in enchiladas with a tasty fall spin!



Honestly, if you’re not a big pumpkin lover, you would hardly be able to tell that there’s pumpkin in this recipe.  Okay.  Maybe I lie.  The pumpkin does give the enchilada sauce a creamier texture and there is a slight hint of pumpkin flavor.  But it’s nothing overwhelming!

Half of the pumpkin sauce gets added to the chicken and kale filling.  The other half is saved to spread on top of the enchiladas.  Then, the enchiladas get baked until bubbly and served!

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Pumpkin, Kale, and Chicken Enchiladas

Pumpkin, Kale, and Chicken Enchiladas

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • 1 small bunch kale, cleaned with ribs and stems removed
  • 2 cloves garlic, minced
  • 15 oz can pumpkin puree, divided in half
  • 1 cup vegetable or chicken broth, divided in half
  • 16 oz. mild chunky salsa, divided in half
  • 6 flour tortillas
  • Optional: queso fresco, fresh cilantro

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a medium pot of water to a boil over medium-high heat.
  3. Add chicken and season with salt. Cover and reduce heat to medium.
  4. Let the pot simmer until chicken is cooked completely through, about 10 minutes.
  5. Drain water from the pot and allow chicken to cool. Then, shred with two forks and set aside.
  6. Heat olive oil in a large pan over medium heat.
  7. Add the kale and cook until wilted. Then, add the garlic and cook until fragrant, about 1 minute.
  8. Carefully pour in half of the pumpkin, broth, and salsa and cook, stirring, for about 5 minutes.
  9. Stir in the shredded chicken and begin filling the tortillas. Roll the tortillas up and place seam-side down in a 9"x13" dish.
  10. In the same saucepan, add the other half of the pumpkin, broth, and salsa. Bring it to a boil, then lower the heat.
  11. Spoon the sauce over the top of the enchiladas. Cover the enchiladas with foil and bake for 20 minutes.
  12. Allow enchiladas to cool slightly. Then, top with queso fresco and fresh cilantro, if desired.
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Recipe notes:
  • I boiled the chicken and shredded it up to use in my filling.  You could totally skip the step by using leftover chicken or even a rotisserie chicken (one of my favorite cooking cheats!)
  • Use whatever tortillas you like.  I used a low carb brand and they worked out just fine. 
  • The original enchiladas recipe didn’t call for cheese, but your girl likes cheese so I sprinkled some queso fresco on top .
  • I garnished the enchiladas with little fresh cilantro.  But if you dislike cilantro, sprinkle a little chopped jalapeño or green bell pepper on top for an extra dose of color (and heat)!


My sister and I had these for lunch one day during the last leg of her wedding preparations.  We each devoured two enchiladas.  Then, my mom ended up wanting some, so I sent the last two home to her.  That dish of enchiladas was gone!  So good and I can’t wait to make them again!  

Did you try these Pumpkin, Kale, and Chicken Enchiladas? Make sure to share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Turkey Taco Stuffed Tomatoes

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This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.

These low-carb Turkey Taco Stuffed Tomatoes are a healthier way to celebrate Taco Tuesday by ditching the tortilla and keeping traditional taco flavors!


Here’s the thing – when you go on any sort of special diet, you tend to get bored and discouraged after a while. Well, as a foodie, I’m not going to let that happen to you or to me! It’s only been a couple of weeks, but I’ve been doing pretty well on my version of the Fast Metabolism Diet (with a few weekend slip-ups, but I’m only human). I’m not only feeling a hell of a lot better, but I’ve lost a few pounds just by tweaking my meals and snacks.

I’m viewing this more as a lifestyle change than a diet. After all, “diet” is a word that can trigger negative feelings. And there’s already enough negativity in the world! So while I’ve added a lot more whole grains, fruits, veggies, and lean proteins to my meal plan, I also refuse to ditch pizza night and give up some of the other foods I love.

Turkey Taco Stuffed Tomatoes – a low carb way to enjoy Taco Tuesday!

 
For instance, today is Taco Tuesday and it’s just as much of a celebration in our house as pizza night.  But on the FMD, I can’t have taco shells or tortillas (unless they’re sprouted grain tortillas).  I also shouldn’t have dairy.  So there goes like half of a taco right there!

As the crafty gal that I am, I figured out a way to still get my Taco Tuesday fix!  So I’m stuffing taco seasoned ground turkey into a tomato and topping it with green onions, lettuce, olives, and hot sauce.  And maybe sneaking in a dollop of plain Greek yogurt, in place of sour cream, and a little, teeny-tiny sprinkle of shredded cheddar.


You could also flip this recipe by stuffing peppers and adding chopped tomatoes on top.  But it’s summer in NJ, so we’ve got plenty of fresh Jersey tomatoes growing in our backyard garden!  Our tomatoes are the perfect size to stuff – not too big and not too small. 

If your tomatoes are on the smaller size, two should be a sufficient serving.  However, if you’re using a larger tomato, like a big ol’ beefsteak, consider that a full serving.

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Turkey Taco Stuffed Tomatoes

Turkey Taco Stuffed Tomatoes

Ingredients

  • 1/2 pound ground turkey
  • 2 tbsp. taco seasoning
  • 6 tbsp. water
  • 1/2 small jalapeño pepper, chopped
  • 1/4 cup red onion, chopped
  • 4 medium tomatoes, tops removed
  • Optional taco toppings: sliced green onions, shredded cheddar, sliced black olives, lite sour cream or plain Greek yogurt, hot sauce

Instructions

  1. Cook the turkey meat in a skillet over medium heat, breaking apart the meat as it cooks.
  2. When the turkey has browned, add in the taco seasoning and water.
  3. Once the taco seasoning has been fully incorporated into the meat, add in the jalapeño and red onion. Lower the heat.
  4. With the tops removed off of the tomatoes, scoop the insides and chop. Add the chopped tomato to the skillet and stir to combine.
  5. Remove the turkey taco mixture from heat and spoon into each tomato.
  6. Serve with your favorite taco toppings and enjoy!
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Double this recipe to meal prep it!  Keep your scooped out tomatoes separate and spoon in the taco meat before enjoying.  You could even prep the taco toppings ahead of time by keeping small containers of chopped ingredients handy.  It’s easy meal prep and a great way to enjoy tacos when you’re on a low-carb diet!

Share your pics of this low-carb, keto-friendly, taco recipe on social media using the hashtag #livinglavidaeats.  Don’t forget to tag me @lavidaholoka!

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Jackfruit & Black Bean Tostadas

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This post has been sponsored by Social Native and BUSH’S Black Bean Fiesta™.  This post may contain affiliate links. Making a purchase through one of these links helps support this blog.

Go meatless on Taco Tuesday or Cinco de Mayo with these smoky, chipotle Jackfruit & Black Bean Tostadas topped with crunchy lettuce, Cojita cheese, and green onions!


I have a newfound obsession with jackfruit!  I was a bit iffy about trying jackfruit in savory dishes at first.  It’s fruit!  How could it possibly be a good meat substitute?

Well, it’s basically magic. 

Eaten raw, jackfruit has a sweet, mango-ish flavor to it (it’s been compared to the flavor to Juicy Fruit gum).  The young, unripened fruit is used as a meat alternative in savory dishes.  I’m not going to tell you that it tastes like chicken when it’s cooked – because it doesn’t – but it shreds beautifully and makes an amazing taco filling! 


I’ve found jackfruit frozen at WholeFoods, packaged in the refrigerator aisle, but never in its original form.  So imagine my delight when my husband and I walked to a nearby grocery store and I found precut slices of jackfruit for sale.  Ever since finding these extremely exotic fruits locally, I’ve been buying one on every trip! 

The presliced jackfruit is ripe already.  However, the newbie that I am has used the sweet stuff in savory tacos before and – I’m not going to lie – it wasn’t terrible.  However, the unripened fruit works way better!  Kind of like tofu, it takes on the flavor of whatever sauce you’re cooking it in.

A flavorful tostada made with simple ingredients!

 
I’ve taken my love for jackfruit tacos to a new level and recently made tostadas. I used BUSH’S Black Bean Fiesta™ (note: these beans aren’t vegetarian) as my bottom layer. The black beans made in a chipotle sauce with peppers and corn. Very tasty and the smokiness of the chipotle sauce works really well with the jackfruit!

I also topped my tostadas with a crunchy lettuce mix, cojita cheese, and sliced green onions.  That’s it!  Simple ingredients to make a really flavorful tostada! Make them for Taco Tuesday or Cinco de Mayo!

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Jackfruit & Black Bean Tostadas

Jackfruit & Black Bean Tostadas

Ingredients

  • Corn tostada shells
  • Extra virgin olive oil
  • 10 oz. can young jackfruit, drained
  • 1/4 tsp. cumin
  • 1/4 tsp. paprika
  • Generous 1/4 tsp. garlic powder
  • Dash of cayenne pepper
  • 1 small lime, juiced
  • 1/4 cup mild taco sauce
  • 1 tbsp. water + more, as needed
  • 15 oz. can BUSH’S Black Bean Fiesta™
  • Optional toppings: chopped lettuce, Cojita cheese, green onions

Instructions

  1. Heat 1-2 tablespoons of olive oil in a medium skillet over medium heat.
  2. Add the jackfruit and break it apart as it cooks.
  3. Stir in the cumin, paprika, garlic powder, cayenne pepper, and lime juice.
  4. Then, add the taco sauce.
  5. Add a tablespoon of water, as needed, to keep the jackfruit from drying out. The jackfruit will be done when it starts to caramelize on the edges.
  6. While the jackfruit is cooking, warm up the BUSH’S Black Bean Fiesta™ in a small saucepan over medium-low heat, stirring occasionally.
  7. Warm up tostada shells in the oven for a few minutes.
  8. Then, start layering the tostadas with beans, jackfruit, lettuce, cheese, and green onions. Serve with hot sauce, if desired.
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If cayenne pepper is too much heat for you, you can omit it from this recipe.  The BUSH’S Black Bean Fiesta™ has a nice little kick to it already. If you want to keep these tostadas vegetarian, look for a vegetarian labeled can of black beans instead.

Find young, green jackfruit in cans or packaged in the refrigerator section of grocery stores.  You’ve got to try jackfruit at least once.  It’s wild how good it is in Mexican-inspired dishes!  These black bean layered tostadas are probably going to become my new favorite way to cook up this strange, but delicious fruit! 

Have you tried jackfruit before?

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If you like this recipe, you might enjoy these as well:

Raspberry Beergaritas {SoFabFood Post}

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These Raspberry Beergaritas are made with raspberry beer and classic margarita ingredients.  It’s a fruity beer cocktail that combines two popular adult beverages into one delicious drink!

 

Get this Raspberry Beergarita recipe today on SoFabFood.com!

 
It’s been a crazy winter! Winter was totally confused this year in New Jersey!  One day it would snow, then the next day it would warm up and make it look like the snow never happened.  It’s been pretty mild.  At first, I was really bummed that we hadn’t had one really big snow this year.  But the closer we get to the official start of spring, I can feel my Spring Fever starting to set in.

We’ve started preparing the garden again for growing spring and summer veggies, I’m itching to spend more time outdoors, and I can’t wait to incorporate lighter, seasonal dishes, and fruity spring cocktails back into our menu!  To celebrate the return of spring in just a few weeks, I whipped up a batch of fruity, Raspberry Beergaritas!

Can’t decide between a cold beer or icy margarita?  This is the drink for you!  This fruity beer cocktail combines raspberry flavored beer and margarita ingredients into one delicious cocktail!  Blend them up for your next springtime celebration or save the recipe for Cinco de Mayo!  

Get the recipe today on SoFabFood.com and get ready to celebrate all things spring with this fruity beer cocktail!

If you like this cocktail, you might like these as well:


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