char the veggies in
the cast-iron pan and then
use it for baking
source, 6 servings
2 T olive oil, 2 onions & 1 pepper, sliced; 4 T minced garlic, kosher salt & pepper, cumin, chili powder, hot sauce, 1 can fire roasted tomatoes, 1/4 c sour cream, 2 c shredded cheese, 2 cans black beans, rinsed & drained; 1 c pumpkin, 8 6-inch flour tortillas, warm; cilantro
heat oil, spices, hot sauce, onion & pepper on stove until partly charred; puree half of charred veggies with tomatoes, pumpkin, sour cream; add beans, half of cheese to remaining veggies; pour half of sauce in oiled cast-iron pan; roll beans in tortillas and arrange in pan, add rest of sauce, cheese; 425 F, 10 minutes; broil; top with cilantro
haikuveg 