Hg Pumpkin Enchiladas

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 medium-large corn tortillas
• 3/4 cup vegetarian enchilada sauce, divided
• 2/3 cup canned pumpkin puree
• 1/3 cup chopped onion
• 1/4 cup shredded fat-free cheddar cheese
• 1 slice fat-free cheddar cheese, halved
• 1 1/2 tablespoons taco sauce
• 1 teaspoon taco seasoning mix
• salt, black pepper, fat-free sour cream, chopped scallions

Recipe

• 1 preheat oven to 400 degrees.
• 2 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.
• 3 add pumpkin, taco sauce, and taco seasoning to the bowl. mix well. if you like, season to taste with salt and pepper. set aside.
• 4 spray a small baking dish with nonstick spray and set aside. warm tortillas slightly in the microwave.
• 5 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.
• 6 wrap tortillas up tightly and place them in the baking dish with the seam sides down. cover with remaining 1/2 cup enchilada sauce.
• 7 bake in the oven for about 8 minutes, until enchiladas are hot. carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
• 8 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!