Never used pumpkin in a savory dish before? Pumpkin is a low-calorie addition that is rich in fiber, antioxidants, vitamins, and minerals — all of which make it ideal for a flat-belly diet. It can add a deliciously sweet flavor to a savory dish, like enchiladas!
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 8 servings
1 teaspoon canola oil
1 yellow onion, peeled and diced
1 cup corn niblets
One 14.5-ounce can low-sodium pinto beans
4 tablespoons low-sodium taco seasonings
1/4 teaspoon cinnamon
One 15-ounce can pumpkin puree
1 cup tomato sauce
1/2 cup no-salt-added vegetable broth
1 cup cheddar cheese
Eight 6-inch whole-wheat tortillas
1/4 cup scallions, chopped, for topping
1/4 cup cilantro, chopped, for topping
4 cups baby spinach greens
Preheat the oven to 375 degrees F.
In a large saucepan, heat the oil over medium-high heat. Sauté the onion until softened.
Add the corn, pinto beans, 2 tablespoons of the taco seasonings, and cinnamon. Stir until incorporated and warmed through.
Fold in 1 cup of the pumpkin puree.
In a small bowl, mix the tomato sauce, vegetable broth, the remaining pumpkin, and the remaining 2 tablespoons of taco seasonings. Stir until combined to make the enchilada sauce.
In a large baking dish, spread half of the enchilada sauce on the bottom.
Reserve 1/2 cup of the cheddar cheese and set it aside for topping.
Soften the tortillas in the microwave on high for 20 seconds. Form the enchiladas by layering the remaining cheddar cheese and the pinto bean mixture on each of the tortillas; roll them up. Place each enchilada in the pan, side by side.
Top the enchiladas with enchilada sauce and the remaining cheddar cheese. Bake for 15 minutes, and serve warm.
Top the enchiladas with scallions and cilantro and serve on top of a bed of spinach.
Per serving: Calories 245 (From Fat 57); Fat 6g (Saturated 7g); Cholesterol 15mg; Sodium 693mg; Carbohydrate 40g (Dietary Fiber 8g); Protein 12g.