Surprise, It's Pumpkin! Enchiladas

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1/3 cup chopped onion
  • 2/3 cup canned pure pumpkin
  • 1 1/2 tablespoons taco sauce
  • 1 teaspoon taco seasoning mix
  • 2 large corn tortillas
  • 3/4 cup red enchilada sauce, divided
  • 1 slice fat-free Cheddar cheese, halved
  • 1/4 cup shredded fat-free Cheddar cheese
  • Salt and black pepper, optional
  • Fat-free sour cream, optional
  • Chopped scallions, optional
Directions
  • Preheat oven to 400 degrees F.

  • Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.

  • Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.

  • Spray a baking pan with nonstick spray and set aside.

  • Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.

  • Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

  • Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

  • Bake in the oven until enchiladas are hot, about 8 minutes.

  • Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.

  • Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

  • PER SERVING (1/2 of recipe, 1 enchilada): 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein


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