Prep 5 mins
Cook 15 mins
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
- 2 corn tortillas (like Mission Super Size)
- 177.44 ml enchilada sauce, divided
- 158.51 ml canned pumpkin
- 78.07 ml chopped onion
- 59.14 ml shredded fat-free cheddar cheese
- 1 slice fat-free cheddar cheese, halved
- 22.18 ml taco sauce
- 4.92 ml taco seasoning mix
- salt and pepper
- nonfat sour cream
- chopped scallion
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
I was really surprised how delicious these turned out to be. I used a homemade California chile enchilada sauce, and used grated sharp cheddar cheese instead of fat-free cheese (I've had disappointing results in the past using fat-free cheese). Thanks, Hungry Girl and PescatariYum! Made for ALL YOU CAN COOK BUFFET 2011.
Very good! I used homemade enchilada sauce and served with Sarasota's Spicy Simple Black Beans, which was a fabulous combo. Thanks for sharing! PAC Spring '11