Check out nutritionist Julie Daniluk and chef Ezra Title's shrimp, vegetable, and spicy pumpkin sauce enchiladas from their show Healthy Gourmet -- a perfect lunch or dinnertime recipe that makes use of seasonal pumpkin puree. Another good time to serve this dish? As a Mexican-inspired twist for your Thanksgiving feast! Find out where to watch the show.
WATCH on Z Living: Healthy Gourmet
- Preheat oven to 400 degrees Fahrenheit.
- For the Pumpkin Sauce: In a blender, puree pumpkin, garlic, and cayenne with vegetable stock. Season with sea salt and black pepper. Pour 1 cup of sauce in the bottom of a baking dish.
- For the Enchiladas: Heat grape seed oil in a skillet over medium heat. Add shrimp and season with sea salt and black pepper. Sear for 3 minutes until barely cooked.
- Transfer shrimp to a large platter. Add zucchini, onion, king oyster mushrooms, and the poblano pepper to the hot pan and season with sea salt and black pepper.
- Cook for 3 to 5 minutes until vegetables begin to soften. Transfer vegetables to the shrimp platter.
- Toast tortillas lightly. Lay tortillas on a work surface. Scoop shrimp and vegetables in the center of each tortilla. Roll each one into a tight log and place, seam side down, over the pumpkin sauce in the baking dish. Once all enchiladas have been placed in the baking dish, pour the remaining sauce over top. Sprinkle with queso fresco cheese.
- Bake in the oven for 15 minutes. Let cool for 5 minutes. Serve with your choice of salsa.
, where nutritionist Julie Daniluk and chef Ezra Title join forces and battle between taste and nutrition, helping home cooks create nutritious and tasty meals that can feed a crowd. See a sneak peek here