Pumpkin Enchiladas

I was hesitant to even post the name of this totally awesome recipe because I was afraid the word “pumpkin” would scare everyone off, but seriously, don’t let the name deter you. These are amazingly delicious. In my attempt to get back on my normal eating schedule after having horrible stomach issues for the past week, due to the major overload on frozen yogurt that was mentioned in an earlier post, I have been cutting out the dairy. However, Matt requested enchiladas and since I had toyed with different variations of this recipe after seeing it come up several times, I decided to finally try it.

PUMPKIN ENCHILADAS
1 package whole wheat tortillas (burrito size)
1 yellow onion, chopped
1 can pure pumpkin
1 can enchilada sauce
1/3 cup salsa
1/2 packet taco seasoning mix
1 cup part-skim shredded cheddar cheese (I actually used rice milk cheese)
*Note that I also added 1 cup Boca Meat Crumbles (heated according to package directions) for Matt’s half of the dish, just so he would have some “meat”
Saute the onions in a pan coated with cooking spray until slightly brown and soft, about 3 minutes. Transfer to a medium bowl. Add pumpkin, salsa, taco seasoning and 1/2 cup of the cheese. If you are using Boca Crumbles, add them as well. Mix well. Warm the tortillas in the microwave for a few seconds to make them easier to work with. Lay each tortilla out flat. Spread about 2 Tb. of enchilada sauce in the center of each tortilla. Top with about 1/3 cup of the pumpkin mixture. Wrap up each tortilla tightly and lay in a baking dish that has been coated with cooking spray. Once all tortillas are in pan, pour remaining enchilada sauce over top and top with remaining cheese. Bake for about 15 minutes, until cheese is melted. Serve with a side of black beans and corn. Yummmmmm!
Here’s how they came out. The right side looks a little different because of my rice milk cheese:)

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