Pumpkin and Black Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 457.0
- Total Fat: 10.8 g
- Cholesterol: 20.0 mg
- Sodium: 739.8 mg
- Total Carbs: 72.7 g
- Dietary Fiber: 17.4 g
- Protein: 19.5 g
View full nutritional breakdown of Pumpkin and Black Bean Enchiladas calories by ingredient
Introduction
An easy dish to prepare; vegetarian An easy dish to prepare; vegetarianNumber of Servings: 5
Ingredients
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Canned pumpkin 1 14 oz can
Black beans 1 14 oz can
3/4 of a medium yellow onion, chopped
Garlic, 2 clove
1 large bunch cilantro, chopped
Chili powder, 1 tsp
Ground cumin, 1.5 tbsp
Canned green chilies - 4 oz
10 inch MIssion Flour Tortilla 96% fat free, 5 tortillas
1 can Red enchilada sauce - Red
4 Cheese Mexican Shredded Sargento, 1 cup
Directions
Saute onion and garlic.
Add enchilada sauce.
Then add beans, pumpkin and cumin/chili powder.
Stir in chilies and cilantro.
Coat bottom of baking dish with sauce.
Stuff 5 tortillas, lie in dish seam side down.
Top with remaining sauce.
Cover with cheese.
Cook 10 min at 400F until cheese melted.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user ABETTERBECKY.
Add enchilada sauce.
Then add beans, pumpkin and cumin/chili powder.
Stir in chilies and cilantro.
Coat bottom of baking dish with sauce.
Stuff 5 tortillas, lie in dish seam side down.
Top with remaining sauce.
Cover with cheese.
Cook 10 min at 400F until cheese melted.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user ABETTERBECKY.