Pumpkin Enchiladas

Today’s evening activities started with puppy play time followed by a 2.5 mile walk with Sadie.

Don’t even think about it…

Just tryyyy to take it…

It was hot outside but not Sahara-hot, so we were able to enjoy our walk around the lake near our apartment without sweating too much.

Victory!

Dinner

When we arrived back at our apartment, I got to work in the kitchen.

On the menu this evening: Pumpkin enchiladas.

Using a recipe I found on Janetha’s blog, I began making the enchiladas by chopping up an onion. I proceeded to break down in tears because onions always make me cry.

Usually onion chopping is Ryan’s job, but he was in the shower and I needed a chopped onion STAT!

Once the onion was sautéing in the pan, my tears subsided and I was able to continue with the recipe.

Janetha’s recipe called for turkey, but I substituted the meat for kidney beans.

I prepped a 9×9 pan and filled whole wheat tortillas with the pumpkin and bean mixture.

After placing the enchiladas in the pan and topping them with the pumpkiny filling, I sprinkled them with cheese and baked them for about 10 minutes, until the cheese melted.

The result was a flavorful, healthy, veggie-packed enchilada.

 

When I first told Ryan that pumpkin enchiladas were on the menu for dinner this evening, he seemed a little skeptical. I think he previously associated pumpkin with sweet treats like his favorite pumpkin spice cookies and didn’t realize it could be prepared in a savory way as well.

After asking his opinion on tonight’s dish, he replied, “They tasted like real enchiladas!” He also said he’d gladly eat them again, which is a good sign.

Oh how I love healthified Mexican food! 😀

Pumpkin Enchiladas (adapted from Janetha’s recipe)

Ingredients:

• 3/4 yellow onion, diced
• 2 cloves garlic, minced
• One 10 oz can of red enchilada sauce
• 1 can pure pumpkin (about 2 1/2 c.) 
• 1 c. black or kidney beans
• Large bunch of cilantro, chopped
• 1 1/2 tbsp. cumin
• 1 tsp. chili powder
• 1/2 cup shredded cheese
• 5 ounces 0% greek yogurt
• 3 large whole wheat tortillas

Directions:

• Preheat oven to 400 degrees
• Sauté onion and garlic in a pan sprayed with cooking spray
• Stir in enchilada sauce
• Add pumpkin and stir until combined
• Add cilantro, cumin and chili powder
• Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
• Fill tortillas with an even amount of sauce and beans
• Roll tortillas and place in the pan with the folded edges facing down to keep them closed
• Top with remaining sauce and sprinkle with cheese
• Bake for 10 minutes or until cheese melts
• Serve with a dollop of plain Greek yogurt or sour cream if desired