Pumpkin Enchiladas adapted from Hungry Girl

Pumpkin Enchiladas adapted from Hungry Girl
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Pumpkin Enchiladas adapted from Hungry Girl calories by ingredient
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Number of Servings: 1


    1/3 cup pumpkin puree
    1 TBSP chopped onion
    1 TBSP diced bell pepper
    2 TBSP diced Zucchini
    1 TBSP non-fat Greek yogurt
    2 TBSP Salsa
    2 Stone Ground Corn Tortillas, I used Lynn Wilson brand


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.


Serving Size: 2 Enchiladas

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