Meatless Monday - Pumpkin Enchiladas

Pumpkin enchiladas were on the menu for this weeks edition of meatless Monday.  It seems rather unusual to use pumpkin in a savory way, but these were DELICIOUS!!  Give them a shot and you won't be disappointed!

Pumpkin Enchiladas

Recipe from Julie's blog. 

 

Ingredients

• 1/2 white onion, diced
• 1 clove garlic, minced
• 1 can (10 oz.) red enchilada sauce
• 1 can (15 oz.) pure pumpkin
• 1 can (15 oz.) black or pinto beans, drained and rinsed
• 1/2 cup cilantro, chopped
• 1 tsp. chili powder
• 1 1/2 tbsp. ground cumin
• 1/2 cup shredded Mexican cheese
• 5 medium tortillas
• 5 oz. plain Greek yogurt or fat free sour cream

Directions

1.    Preheat oven to 350 degrees.

2.    Saute onion and garlic in large pan coated with cooking spray.

3.    Add enchilada sauce, pumpkin, beans, cilantro, cumin, and chili powder.  Stir until well combined.

4.    Fill tortillas with an even amount of sauce mixture, reserving ¾-1 cup of sauce.

5.    Coat a 9 X 13 casserole dish with cooking spray.  Roll tortillas and place in pan with folded edges down.

6.    Top with remaining sauce and sprinkle with cheese.

7.    Cover with foil and bake for 30 minutes.

8.    Serve with plain Greek yogurt or fat free sour cream if desired.

And for dessert we are having fresh fruit topped with a dollop of vanilla ice cream!  Yum!