Pumpkin Enchiladas

Pumpkins are so versatile. They taste great in sweet baked goods, but they’re also wonderful in savoury meals such as this enchilada recipe. I’ve seen many versions of pumpkin echiladas floating around Pinterest, and they inspired me to make my own. They take a bit of work, but they are so worth it! I think they make a great Saturday night meal when you have a little extra time to prepare dinner. I’ve tried to make my version lighter by using evaporated milk instead of cream, and light mozzarella cheese. The pumpkin is low in calories and it’s a great source of vitamin A, so it makes these enchiladas a pretty healthy meal.
I couldn’t get Cole to eat very much of them because he said they were too spicy. Fair enough, there is a little heat to them, but I like that. No one else seemed to complain except for Cole. Tony said he really liked them. If you have a family member who is opposed to spice like my Cole is, you can always leave out the green chilies and reduce the chili powder.
Pumpkin Enchiladas

Enchilada Filling
500 g lean ground beef
1 onion, diced
1 red pepper, diced
2 cloves garlic, crushed
1 can (4 oz) diced green chilies
1 can (19 oz) black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
salt and pepper, to taste

Pumpkin Sauce
1 can (15 oz) pure pumpkin
1 can (370 ml) party skimmed evaporated milk
2 tsp chili powder

1 tsp cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
salt and pepper, to taste

10-12 large whole wheat tortillas
1 cup grated light mozzarella cheese

In a large skillet, cook ground beef over medium heat until browned. Drain off any excess fat and set aside.
In the skillet add onion, red pepper and garlic and cook until tender, for about 5 minutes. Then add beef back into the skillet, along with green chilies, black beans, chili powder, cumin and salt and pepper. Heat through, then set aside.
In a mixing bowl, combine pumpkin, evaporated milk, spices and salt and pepper. Pour about a cup of the pumpkin mixture to cover the bottom of a greased 9×12 baking dish.
Spoon beef and black bean mixture into centers of tortillas and roll them up. Place them seam-down in baking dish. Pour remaining pumpkin sauce on top. Sprinkle with cheese.
Bake at 350F for 35-40 minutes, until cheese begins to brown. Let stand for 10 minutes before serving.

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