Pumpkin Seed Enchiladas with Tomato-Pepita Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Papadzules are traditional Yucatecan corn tortillas filled with hard-boiled eggs and topped with a rich, earthy pumpkin seed sauce and tangy tomato salsa. This mexican-inspired vegetarian (vegetarian) ready in about 35 minutes blends pumpkin seeds (pepitas), hulled, water, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1 cup hulled pumpkin seeds (pepitas) in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
  2. Step 2: Transfer toasted pepitas to a blender along with 2 cups water, 2 garlic cloves, 1 small chopped white onion, and 1 tsp salt. Blend until smooth and creamy.
  3. Step 3: In a saucepan over medium heat, pour the pumpkin seed sauce and cook for 5 minutes, stirring frequently, until it thickens slightly. Adjust salt and add 1/2 tsp black pepper.
  4. Step 4: In a blender, blend 3 roasted and peeled medium tomatoes with 1 tbsp white vinegar until smooth to make the tomato salsa.
  5. Step 5: Warm 8 white corn tortillas on a griddle until pliable. Place 2 halves of hard-boiled eggs (total 4 eggs, halved) on each tortilla and roll tightly.
  6. Step 6: Arrange the rolled tortillas on a serving dish, pour the warm pumpkin seed sauce evenly over them, and drizzle the tomato salsa on top.
  7. Step 7: Optionally, garnish with finely chopped onion or fresh herbs and serve immediately.

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Frequently asked questions

How long does Pumpkin Seed Enchiladas with Tomato-Pepita Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pumpkin Seed Enchiladas with Tomato-Pepita Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pumpkin Seed Enchiladas with Tomato-Pepita Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pumpkin Seed Enchiladas with Tomato-Pepita Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pumpkin Seed Enchiladas with Tomato-Pepita Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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