Pumpkin Enchiladas adapted from Hungry Girl

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
1/3 cup pumpkin puree1 TBSP chopped onion1 TBSP diced bell pepper2 TBSP diced Zucchini1 TBSP non-fat Greek yogurt2 TBSP Salsa2 Stone Ground Corn Tortillas, I used Lynn Wilson brand
Directions
Pre Heat Oven to 400 degrees.

Spray skillet and saute peppers, zucchini and onions until onions brown, about 2 minutes.

In a medium bowl mix pumpkin, onion, peppers, zucchini and 1 tsp taco seasoning (or spice mixture as I did). Mix well.

Mix salsa and Greek yogurt until combined well. You might want to add a little water for the right consistency.
*You could just use enchilada sauce instead*

Spray a baking pan with Non-stick spray. Lay warmed tortilla on a flat surface, side by side. Fill evenly with pumpkin mixture. Wrap tortillas tightly and place in pan with seams down. Cover with salsa mixture, or enchilada sauce.

Bake in oven for 8 minutes. *optional* Remove from oven, sprinkle with cheese and bake for another 5 minutes, or until cheese is melted.

Enjoy!

Serving Size: 2 Enchiladas

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 153.7
  • Total Fat: 1.4 g
  • Cholesterol: 0.9 mg
  • Sodium: 89.3 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.0 g

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