Vegetarian

Low FODMAP Pumpkin Enchiladas takes several minutes to prepare.

Low FODMAP Pumpkin Enchiladas takes several minutes to cook.

Low FODMAP Pumpkin Enchiladas makes 2 servings.

The ingredients for Low FODMAP Pumpkin Enchiladas are:

0.25 tsp Pepper, black
0.25 tsp Salt
120 gram(s) 365 Pure Pumpkin (solid pack), 1 serving = 1/2 cup (120 g)
0.50 cup Pepperjack (vegan) - Daiya
4 pieces Trader Joe's Corn Tortillas
0.25 tsp Cayenne Pepper (Ground)
0.25 tsp Paprika

Here is how you make Low FODMAP Pumpkin Enchiladas:

To make the Enchiladas, preheat oven to 400 degrees F. Spray a shallow baking dish with cooking spray. Combine the pumpkin, 2 tablespoons Enchilada Sauce and 1/4 teaspoon each salt and pepper in a small bowl.Lay tortillas flat on a clean, dry surface. Spread each tortilla with 1 teaspoon Enchilada Sauce. Place about 2 tablespoons of the pumpkin mixture on each tortilla. Top each with 1 tablespoon shredded cheddar cheese. Roll tortillas up and place seam side down in prepared baking pan. Pour 1/4 cup Enchilada Sauce on top. Bake for 8 minutes. Sprinkle evenly with 1/4 cup shredded cheddar cheese and bake until melted, about 5 minutes more.Serving Size: 2 servings of 2 enchiladas each

The nutritional information for Low FODMAP Pumpkin Enchiladas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 236.4

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 605.9 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 4.7 g
• Protein: 4.1 g