1 cup of puréed pumpkin (cooked fresh or canned)
1 ½ cups of salsa (your favorite)
1 ½ tsp of cumin
1 tsp of oregano
1 cup of grated sharp cheddar
8 - 10 tortilla shells
Topping
2 table spoons of green onion or chives
¼ cup of salsa2 table spoons of green onion or chives
¼ cup of grated cheese
1.
In a large pan heat refried beans,
pumpkin, salsa, cumin and oregano on medium heat until heated through about
10-15 minutes. Stir often.
2.
Add grated cheese and mix.
3.
Remove from heat and let cool enough
to handle.
4.
Preheat oven to 350 degrees.
5.
Take about 1/2 cup of bean mixture
for each tortilla and roll then place in baking dish. Will make about 8-10
enchiladas.
6.
Cover enchiladas with remaining
salsa, cheese and green onions and bake for 35-40 minutes.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 564 |
| % Daily Value* | |
| Total Fat 23.4g | 30% |
| Saturated Fat 13.4g | 67% |
| Cholesterol 43mg | 14% |
| Sodium 2005mg | 87% |
| Total Carbohydrate 63.9g | 23% |
| Dietary Fiber 11.6g | 42% |
| Total Sugars 6.1g | |
| Protein 24.8g | |
| Vitamin D 1mcg | 4% |
| Calcium 528mg | 41% |
| Iron 6mg | 31% |
| Potassium 448mg | 10% |
