It’s a big undertaking, but preparing these enchiladas will pay off in the form of satisfying a large group of people, or stocking your fridge with a week’s worth of leftovers.
Nutrition (per serving)
Calories: 310; total fat: 11g; protein: 16g; carbohydrates: 41g; sugar: 2g
Recipe and photo by Meal Makeover Moms.
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Makes 8 servings
- 1 Tbsp expeller pressed canola oil
- 6 green onions, chopped (white and light green parts only)
- 1 (6-oz) bag baby spinach, roughly chopped
- 1 tsp ground cumin
- ½ tsp chili powder
- 2 cups shredded reduced-fat Cheddar cheese, divided
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- ½ cup roughly chopped fresh cilantro
- 1 (15-oz) can enchilada sauce (mild, medium, or hot)
- ½ cup canned 100% pure pumpkin
- 8 (8-in) whole wheat flour tortillas
How to make it
Preheat the oven to 375°. Lightly oil or coat a 9x13" baking pan or dish with nonstick cooking spray and set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the green onions and cook, stirring frequently, until softened, 3 minutes. Add the spinach, cumin, and chili powder, and continue to cook, stirring frequently, until wilted, 3 more minutes. Transfer the cooked veggies to a large bowl and set aside to cool, about 5 minutes. When cool, stir in 1 cup of the cheese, beans, corn, and cilantro until well-combined.
Meanwhile, place the enchilada sauce and pumpkin in a medium-size bowl, and whisk until well-combined. Spread ½ cup of the mixture evenly on the bottom of the prepared baking pan.
To assemble the enchiladas, place ½ cup of filling down the center of each flour tortilla. Roll up tightly, tucking in the ends, and place seam side down in the dish. Cover evenly with the remainder of the sauce, sprinkle with the remaining 1 cup cheese, and bake, uncovered, until bubbly, about 20 minutes.