Pumpkin Vegetable Enchiladas

Name: Pumpkin Vegetable Enchiladas Recipe
Yield: 5
Ingredients: 1/4 of a red onion diced; 1/2 of white or yellow onion diced; 2 cloves minced garlic; One 10 oz can of red enchilada sauce; 1 can pumpkin; 1/2 cup kidney beans; 1/2 cup black beans; 1 1/2 Tbsp. cumin; 1 tsp chili powder; 1/2 cup fat free shredded cheddar cheese; 5 large whole wheat tortillas (we used La Tortilla Factory Low Carb High Fiber)

Number of Servings: 5

Ingredients

1/4 of a red onion, diced1/2 of white or yellow onion, diced2 cloves minced garlicOne 10 oz can of red enchilada sauce1 can pumpkin1/2 cup kidney beans1/2 cup black beans1 1/2 Tbsp. cumin1 tsp chili powder1/2 cup fat free shredded cheddar cheese5 large whole wheat tortillas (we used La Tortilla Factory Low Carb High Fiber)

Directions

Preheat oven to 400 degrees
Saute onion and garlic in a pan sprayed with non-stick cooking spray
Stir in enchilada sauce
Add pumpkin and stir until combined
Add in the cumin and chili powder
Mix in the beans

Fill the tortillas with an equal amount of the pumpkin filling
Roll the tortillas and place them in the pan with the seam side down.
Top the enchiladas with the remaining sauce and top with cheese
Bake until cheese melts

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user TARAMDEAL.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 157.8
Total Fat: 4.0 g
Cholesterol: 2.4 mg
Sodium: 702.0 mg
Total Carbs: 28.0 g
Dietary Fiber: 12.4 g
Protein: 10.9 g

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