Vegetarian

Pumpkin Enchiladas adapted from Hungry Girl is for Dinner.

Pumpkin Enchiladas adapted from Hungry Girl takes 5 minutes to prepare.

Pumpkin Enchiladas adapted from Hungry Girl takes 15 minutes to cook.

Pumpkin Enchiladas adapted from Hungry Girl makes 1 servings.

The ingredients for Pumpkin Enchiladas adapted from Hungry Girl are:

1/3 cup pumpkin puree
1 TBSP chopped onion
1 TBSP diced bell pepper
2 TBSP diced Zucchini
1 TBSP non-fat Greek yogurt
2 TBSP Salsa
2 Stone Ground Corn Tortillas, I used Lynn Wilson brand

Here is how you make Pumpkin Enchiladas adapted from Hungry Girl:

Pre Heat Oven to 400 degrees.Spray skillet and saute peppers, zucchini and onions until onions brown, about 2 minutes.In a medium bowl mix pumpkin, onion, peppers, zucchini and 1 tsp taco seasoning (or spice mixture as I did). Mix well.Mix salsa and Greek yogurt until combined well. You might want to add a little water for the right consistency.*You could just use enchilada sauce instead*Spray a baking pan with Non-stick spray. Lay warmed tortilla on a flat surface, side by side. Fill evenly with pumpkin mixture. Wrap tortillas tightly and place in pan with seams down. Cover with salsa mixture, or enchilada sauce.Bake in oven for 8 minutes. *optional* Remove from oven, sprinkle with cheese and bake for another 5 minutes, or until cheese is melted. Enjoy!Serving Size:?2 Enchiladas

The nutritional information for Pumpkin Enchiladas adapted from Hungry Girl is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 153.7

• Total Fat: 1.4 g
• Cholesterol: 0.9 mg
• Sodium: 89.3 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 6.0 g
• Protein: 5.0 g

Pumpkin Enchiladas adapted from Hungry Girl is Mexican cuisine.