Dinner

Pumpkin Vegetable Enchiladas is for Dinner.

Pumpkin Vegetable Enchiladas takes several minutes to prepare.

Pumpkin Vegetable Enchiladas takes several minutes to cook.

Pumpkin Vegetable Enchiladas makes 5 servings.

The ingredients for Pumpkin Vegetable Enchiladas are:

1/4 of a red onion, diced
1/2 of white or yellow onion, diced
2 cloves minced garlic
One 10 oz can of red enchilada sauce
1 can pumpkin
1/2 cup kidney beans
1/2 cup black beans
1 1/2 Tbsp. cumin
1 tsp chili powder
1/2 cup fat free shredded cheddar cheese
5 large whole wheat tortillas (we used La Tortilla Factory Low Carb High Fiber)

Here is how you make Pumpkin Vegetable Enchiladas:

Preheat oven to 400 degreesSaute onion and garlic in a pan sprayed with non-stick cooking sprayStir in enchilada sauceAdd pumpkin and stir until combinedAdd in the cumin and chili powderMix in the beansFill the tortillas with an equal amount of the pumpkin fillingRoll the tortillas and place them in the pan with the seam side down.Top the enchiladas with the remaining sauce and top with cheeseBake until cheese meltsServing Size: 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user TARAMDEAL.

The nutritional information for Pumpkin Vegetable Enchiladas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 157.8

• Total Fat: 4.0 g
• Cholesterol: 2.4 mg
• Sodium: 702.0 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 12.4 g
• Protein: 10.9 g

Pumpkin Vegetable Enchiladas is Mexican cuisine.

The dietary needs meet for Pumpkin Vegetable Enchiladas is Vegetarian