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Veggie Pumpkin Enchiladas Zero need to ever buy your own enchilada sauce when …

Veggie Pumpkin Enchiladas 🎃🔥

Zero need to ever buy your own enchilada sauce when you can whip up your own in less than 5 minutes! Instead of tomatoes I used a can of pumpkin it was absolutely delicious! Sean preferred it to my tomato recipe and he doesn’t like pumpkin so it’s for everyone!

dEATS (for 2 enchiladas 3💙💜4💚)
🎃 pumpkin enchilada sauce:
-in blender combine 1 can pumpkin purée, 2 cups of vegetable broth, 3 chipotle peppers in adobo and 1 tablespoon sauce, 3 garlic cloves, 1 tablespoon of chili powder, 1 teaspoon smoked paprika, 1 teaspoon on cumin and 1/2 teaspoon of salt
🎃enchilada filling:
-combine 2 cups of roasted cubed butternut squash, 1 15oz can black beans and 2 cups of chopped collard greens with 1/2 cup of enchilada sauce
🎃enchilada assembly:
-cover bottom of pan with thin layer of enchilada sauce
-roll up 1/4 cup of filling in your favorite tortillas (I used cutdacarb and cut them in half)
-top with enchilada sauce, and lite traderjoeslist Mexican cheese blend
-bake on 400 for 15 minutes until cheese melts
-top with nonfat Greek yogurt, red onion and cilantro
-enjoy!
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15 Comments

  1. Sounds fantastic! 😍 How spicy is that sauce? I’m a mild salsa kinda girl, medium is living life on the edge. In other words, I’m a wimp 😂

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