Mexican

Pumpkin Black Bean Enchiladas is for Dinner.

Pumpkin Black Bean Enchiladas takes several minutes to prepare.

Pumpkin Black Bean Enchiladas takes several minutes to cook.

Pumpkin Black Bean Enchiladas makes 4 servings.

The ingredients for Pumpkin Black Bean Enchiladas are:

Pumpkin, cooked, boiled, drained, without salt, 2 cup, mashed
Yellow Sweet Corn, Frozen, 0.5 cup kernels
Garlic, 1 clove
Cumin seed, 1 tsp
Cinnamon, ground, 1 tsp
Salt, .5 tsp
Tamxicos White Corn Tortilla (2), 6 serving
Spinach, fresh, .34 cup
Salsa, .5 cup
Kraft Mexican Style 4 Cheese Blend (2% Milk), 0.25 cup

Here is how you make Pumpkin Black Bean Enchiladas:

Mix all the ingredients except the tortillas, spinach, cheese and salsa together. I also heated it in a pan so that I could get the onion sauteed. Heat a tortilla at a time and add the mixture to the tortilla. Add some spinach and roll, putting in a 9 x 12 cooking pan. Top with salsa and spinach and bake for 20 minutes in a 350 degree oven.Number of Servings: 4Recipe submitted by SparkPeople user CUPRADO.

The nutritional information for Pumpkin Black Bean Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 258.4

• Total Fat: 2.9 g
• Cholesterol: 3.7 mg
• Sodium: 498.5 mg
• Total Carbs: 49.6 g
• Dietary Fiber: 11.2 g
• Protein: 12.3 g

Pumpkin Black Bean Enchiladas is Mexican cuisine.