Don’t even think about it…
Just tryyyy to take it…
It was hot outside but not Sahara-hot, so we were able to enjoy our walk around the lake near our apartment without sweating too much.
When we arrived back at our apartment, I got to work in the kitchen.
On the menu this evening: Pumpkin enchiladas.
Usually onion chopping is Ryan’s job, but he was in the shower and I needed a chopped onion STAT!
Once the onion was sautéing in the pan, my tears subsided and I was able to continue with the recipe.
Janetha’s recipe called for turkey, but I substituted the meat for kidney beans.
I prepped a 9×9 pan and filled whole wheat tortillas with the pumpkin and bean mixture.
After placing the enchiladas in the pan and topping them with the pumpkiny filling, I sprinkled them with cheese and baked them for about 10 minutes, until the cheese melted.
The result was a flavorful, healthy, veggie-packed enchilada.
When I first told Ryan that pumpkin enchiladas were on the menu for dinner this evening, he seemed a little skeptical. I think he previously associated pumpkin with sweet treats like his favorite pumpkin spice cookies and didn’t realize it could be prepared in a savory way as well.
After asking his opinion on tonight’s dish, he replied, “They tasted like real enchiladas!” He also said he’d gladly eat them again, which is a good sign.
Oh how I love healthified Mexican food!
Pumpkin Enchiladas (adapted from Janetha’s recipe)
- 3/4 yellow onion, diced
- 2 cloves garlic, minced
- One 10 oz can of red enchilada sauce
- 1 can pure pumpkin (about 2 1/2 c.)
- 1 c. black or kidney beans
- Large bunch of cilantro, chopped
- 1 1/2 tbsp. cumin
- 1 tsp. chili powder
- 1/2 cup shredded cheese
- 5 ounces 0% greek yogurt
- 3 large whole wheat tortillas
- Preheat oven to 400 degrees
- Sauté onion and garlic in a pan sprayed with cooking spray
- 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 or until cheese melts
- Serve with a dollop of plain Greek yogurt or sour cream if desired