Dinner

Veggie Enchiladas with pumpkin sauce is for Dinner.

Veggie Enchiladas with pumpkin sauce takes 10 minutes to prepare.

Veggie Enchiladas with pumpkin sauce takes 30 minutes to cook.

Veggie Enchiladas with pumpkin sauce makes 5 servings.

The ingredients for Veggie Enchiladas with pumpkin sauce are:

13-14 corn tortillas
1? - 2 cups shredded cheese, divided (non-dairy cheese or dairy cheese)
1- 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
2-3 cups chopped kale
1 cup corn kernels
1 poblano pepper, diced
? diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
? teaspoon smoked paprika
salt, to taste
pepper, to taste
olive oil
cilantro leaves for garnish, if desired

Here is how you make Veggie Enchiladas with pumpkin sauce:

Preheat the oven to 375 degrees F.Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add diced onion and diced poblano peppers. Season with a little bit of salt and pepper and cook for a few minutes. Then add the corn, beans, rice, and spices to the pot and stir until combined. Turn off the heat and add the kale and 1 cup shredded cheese and stir again.Spread about 1? cup of pumpkin enchilada sauce in the bottom of your enchilada pan, or skillet. Heat tortillas over medium heat until they are are more pliable and won't break when you try to fold them. Place ?-1/3 cup of filling in each tortilla and roll until filling is enclosed. Place enchiladas, fold side down, into the pan. Repeat until all filling is used up. Pour about 1? cups of pumpkin enchilada sauce on top of the enchiladas and sprinkle with ? - 1 cup of shredded cheese.Place enchiladas into the oven and cook for 25-30 minutes, until enchiladas are heated through and cheese is melted. Garnish with torn cilantro leaves, if desired.Serving Size:?makes 5-6 servings (recipe calculated on 5)

The nutritional information for Veggie Enchiladas with pumpkin sauce is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 596.6

• Total Fat: 21.4 g
• Cholesterol: 47.8 mg
• Sodium: 327.6 mg
• Total Carbs: 78.9 g
• Dietary Fiber: 13.8 g
• Protein: 25.7 g

Veggie Enchiladas with pumpkin sauce is Mexican cuisine.

The dietary needs meet for Veggie Enchiladas with pumpkin sauce is Vegetarian