Vegetarian Pumpkin Enchiladas

Pumpkin Enchiladas!! I’ve resurrected this recipe from my Facebook page…and get this, this picture is from September 15th, 2015 haha!! This is back when text over food pics were cool y’all. My family really does love this recipe! Hope you do too! I do not make my own enchilada sauce – I mean you could but most times I don’t have time for that lol. Here is a clean sauce that you can buy.12002759_886716011423145_4614872389423320978_n.jpg

1/2 diced onion
1 clove, minced garlic
salt and pepper to taste
1 small can diced green chili peppers
1 1/4 cup pumpkin puree
1 tsp cumin
1 tbsp chili powder
3/4 cup shredded Mexican cheese blend
1 package of clean enchilada sauce (I use this brand)
1 package of yellow corn tortillas (I bought a 12 pack)
1 can unseasoned black beans (optional to eat on the side)


Preheat oven to 350 F degrees.
Cook onion and garlic until translucent and fragrant. Season with salt and pepper.
Add onion and garlic to a small mixing bowl. Add pumpkin, chili peppers, cumin, chili powder and 1/4 cup of cheese to the bowl.
Mix ingredients. Spray a 9X12 baking pan with cooking spray. Coat pan with just enough enchilada sauce to cover and coat the bottom of pan, this will keep the tortillas from sticking.
Spoon pumpkin mixture in center of tortillas (about 2 tbsps), roll, place in pan, and repeat. You should get 6-7 enchiladas, depending on how big the tortillas are. Pour the rest of the enchilada sauce on top and sprinkle rest of cheese on top. Bake for 20 minutes in the oven.

Top with plain greek yogurt, cilantro or avocado.

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