Last year Walgreens had their canned pumpkin on sale for 99 cents, then 58 cents - great deal I know. So I stocked up, I mean really stocked up!! I found a recipe for pumpkin enchiladas a few months back and decided to make them again. I found the recipe on
pbfingers.com, one of my favorite blogs! I adapted the recipe from her recipe. They were DELICIOUS!!! Even Shannon thought so!!! He is always hungry in the evenings, hopefully this meal will keep him full!!!
This is delicious with slices of avocado!!!!
Ingredients:
- 1 sweet onion, diced
- 1/2 tsp garlic powder
- 1 red bell pepper sliced and diced
- One 10 oz can of red enchilada sauce - medium Old Elpaso
- 1 can pure pumpkin
- 1 c. kidney or black beans - I just threw some in that I had frozen (not canned)
- Large bunch of cilantro, chopped (I used cilantro from a squeeze bottle)
- 1 1/2 tbsp. cumin
- 1 tsp. chili powder
- 1/2 cup shredded cheese (only put a smidge on my side - I pilled it on on Shannon's side)
- 3 large whole wheat tortillas - I used low carb, 5 fiber tortillas - I tried to find the healthiest at our local grocery store.
Mine made 5 enchiladas
Directions:
- Preheat oven to 400 degrees
- Sauté onion and red pepper
- Stir in enchilada sauce
- Add pumpkin and stir until combined
- Add cilantro, cumin and chili powder
- Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
- Fill tortillas with an even amount of sauce and beans
- Roll tortillas and place in the pan with the folded edges facing down to keep them closed
- Top with remaining sauce and sprinkle with cheese
- Bake for 10 minutes at 400 than 5 minutes at 350 or until cheese melts
- Serve with a dollop of plain Greek yogurt or sour cream if desired
