Spiced Pumpkin & Walnut Enchiladas with Coconut Cream Sauce

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 (15 ounce) can pumpkin puree
• ½ cup cooked quinoa
• ½ cup chopped walnuts
• Salt and pepper to taste
• 8 corn tortillas
• For the sauce:
• 1 (14 ounce) can full-fat coconut milk
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• ¼ teaspoon cayenne pepper (optional)

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, paprika, cinnamon, and nutmeg; cook for 1 minute more.
3. Stir in pumpkin puree, quinoa, and walnuts. Season with salt and pepper to taste.
4. Spoon the filling evenly into the tortillas. Roll up tightly and place seam-down in a lightly greased baking dish.
5. Make the sauce: In a small saucepan, combine coconut milk, lime juice, maple syrup, and cayenne pepper (if using). Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
6. Pour the sauce evenly over the enchiladas. Bake in preheated oven for 20-25 minutes, or until heated through and bubbly.

Let cool slightly before serving. Garnish with fresh cilantro if desired.