2 tbsp olive oil , plus more as needed
1/2 pie pumpkin , diced
1 onion , sliced
1 can of great northern beans/cannelini beans
4 cups greens of choice (I recommend kale, chard, or collards)
Salt & Pepper To Taste
12 corn tortillas (or more if needed)
5 oz chevre goat cheese
In a heavy bottomed pan, heat 2 tablespoons of oil on medium. Add in pumpkin and sauté until it begins to soften, about 7 Minutes.
Add in the onion and continue sautéing until onions are translucent. About 2 Minutes.
Pour in the entire can of beans, using the liquid to deglaze the pan. If needed, use a spoon to scrape up any caramelized pumpkin from the bottom of the pan.
Add in your greens and sauté until beans are hot and greens are wilted enough to still be crunchy, but cooked – about 3 Minutes. Remove from heat and season with salt and pepper.
Put about a 1/2 ounce of goat cheese at the bottom of each corn tortilla and top with 1/8 cup of filling. Serve hot.
For best results, warm your corn tortillas in a skillet or the oven before serving.
Recipe source: foodabovegold.com