Description
These enchiladas feature a unique pumpkin sauce that adds a delightful twist to the classic Mexican dish, filled with beans and spinach for a hearty meal.
Ingredients
Units
Scale
- 8 whole wheat enchilada sized tortillas
- cheese
- scallions
- 4 cups cooked and drained beans, black or pinto (or 2 15 oz cans of beans)
- 1 onion, diced
- 1 clove garlic, minced
- 2 cups spinach leaves, washed, destemmed, chopped
- 2 cups canned pumpkin puree
- 1 jalapeno
- 1 tsp chili powder
- 3 cloves garlic
- salt and pepper
- 5 slices white American cheese (optional)
Instructions
- In a food processor, combine all ingredients for the sauce and puree for 30 seconds.
- Spray a medium skillet with cooking spray and heat to medium heat. Add diced onion and cook 3-4 minutes, until soft. Add minced garlic. Remove from heat and stir thoroughly. Fold in chopped spinach and allow to wilt. Combine with beans.
- Place 1 cup of sauce in the bottom of a 9×13″ glass baking dish. Preheat oven to 350°F (175°C). If desired, microwave each tortilla 10 seconds to make pliable. Add 2/3 cup of bean mixture to center of tortilla. Roll to form enchilada. Place seam side down in baking dish. Repeat with remaining ingredients. Pour remaining sauce over prepared enchiladas. Bake for 25 minutes. Remove from oven, top with slices of cheese, and return to oven. Bake 5 minutes. Remove from oven, let stand for five minutes. Garnish with sliced scallions, if desired. Serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15