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Pumpkin Enchiladas


This is a delicious, healthy pumpkin chili that can be used as a filling for enchiladas or eaten with pasta or rice. It is so nice, and our whole family loves it.

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  • Filling/Chili:
  • 2 tins black beans, drained and rinsed
  • 1 tin pureed pumpkin
  • 2 large sweet potatoes, peeled and chopped
  • 2 tins chopped tomatoes (or 1 chopped and 1 cherry tomatoes)
  • 2 cups frozen corn
  • 1/2 cup vegetable broth (1 veggie cube and 1/2 cup water)
  • 2 cloves garlic
  • 1 1/2 tsp mild chili powder
  • Cheese Sauce:
  • 1 tbsp butter
  • 1 tbsp flour
  • 1/2 tsp nutmeg
  • 1/2 cup milk
  • 1/4-1/2 cup low fat cheese
  • Flour tortillas
  • Rice or pasta (if using as a chili)



Step 1

Add all filling ingredients to the a slow cooker and cook on low for 8-10 hours.

Once cooked, add 2-3 spoonfuls of filling to a tortilla, then a spoonful or two of cheese sauce. Roll up and place in a baking dish. Repeat until dish is full. Pour over remaining cheese sauce. Bake in the oven for a few minutes until slightly browned.

Or serve with rice or pasta and a side salad.


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