Pumpkin Enchiladas

Today’s evening activities started with puppy play time followed by a 2.5 mile walk with Sadie.

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Don’t even think about it…

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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.

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Using a recipe I found on Janetha’s blog, I began making the enchiladas by chopping up an onion. I proceeded to break down in tears because onions always make me cry.

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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.

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Janetha’s recipe called for turkey, but I substituted the meat for kidney beans.

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I prepped a 9×9 pan and filled whole wheat tortillas with the pumpkin and bean mixture.

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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.

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The result was a flavorful, healthy, veggie-packed enchilada.

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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


  1. says

    I’ve been wanting to make healthy pumpkin enchiladas with mole sauce for a long time, and I looked long and hard for the right pumpkin enchilada recipe. Yours looked delicious and was the closest to what I wanted, so I modified it slightly and made a mole version. If your interested, you can read about the results on my blog (http://www.twoladiesandaladle.blogspot.com/2012/02/alinas-pumpkin-mole-enchiladas.html). Thanks so much for the recipe!



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