Recipe: Pumpkin Enchiladas

Ingredients:

• Olive
  oil cooking spray
• ½ cup
  chopped yellow onion
• 3
  cloves minced garlic
• 1 cup
  cooked black beans
• ½ cup
  cooked pureed pumpkin
• 2 tbsp
  chopped fresh cilantro
• 1 ½
  tsp fresh lime juice
• 1
  ¼  tsp ground cumin
• ¾ tsp
  ground coriander
• 6 corn
  tortillas
• ½ cup
  organic salsa
• ½ tsp
  chile powder

Directions:

1. Mist a
   nonstick skillet with olive oil spray and heat on medium.  Add ½ cup chopped yellow onion and
   3 cloves minced garlic and sauté for 2 minutes.  Transfer to medium bowl.
2. Add 1
   cup cooked black beans.  With
   a fork, mash lightly.
3. Stir
   in ½ cup cooked pureed pumpkin, 2 tbsp chopped fresh cilantro, 1 ½ tsp
   fresh lime juice and ¾ tsp each ground cumin and ground coriander.  Divide among 6 corn
   tortillas. 
4. Mist a
   large baking dish with cooking spray.  Roll tortillas and place seam side down in dish.
5. In a
   small bowl, combine ½ cup organic salsa, ¼ cup water and ½ tsp each chile
   powder and ground cumin.  Poor
   over top of tortillas.
6. Bake
   at 350 F for 20 minutes. 
   Garnish with cilantro.

Estelle L. Benoit, RD, LDN
Cleaneating Magazine October 2012