Pumpkin Enchiladas

By ShannonB

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.

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)

Preparation

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.