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.

Pumpkin Enchiladas
Pumpkin Enchiladas

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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