Pumpkin Vegetable Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Pumpkin Vegetable Enchiladas calories by ingredient
Introduction
Pumpkin enchiladas doesn't sound very enticing, but I assure you that these enchiladas do NOT taste one thing like pumpkin pie :) Pumpkin enchiladas doesn't sound very enticing, but I assure you that these enchiladas do NOT taste one thing like pumpkin pie :)Number of Servings: 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)
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.
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.