pumpkin pinto bean enchiladas

Ingredients:

1 can low sodium pinto beans

1 can pumpkin puree

1 package frozen chopped spinach

1 teaspoon garlic powder

1/2 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon sea salt

6-8 tortillas, I used angelic bakehouse

**Optional: 1 lb chicken breast. I often add chicken to my husband’s portion of the meal, but leave it out of mine. I’ve found that this recipe makes 8 enchiladas with chicken, and 6 without chicken. If you want half with chicken and half without, then use about ½ lb chicken.

Sauce:

1 can diced tomatoes

1 can fire roasted diced tomatoes

2 teaspoons garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon ground coriander

1/4 teaspoon sea salt

1/4 cup fresh cilantro, minced

2 tablespoons apple cider vinegar

 Toppings:

Fresh cilantro

Sour cream or plain Greek yogurt

Shredded cheese

Avocado

Instructions:

1.       Cook chicken, if you are using. Once fully cooked and cooled down enough, shred with a fork or cut into bite sized pieces.

2.       Pre-heat oven to 375F. Then make the sauce. Add canned tomatoes and dried spices to a saucepan and heat to a boil. Stir well, turn down to simmer, and cook for about 20 minutes. Once cooked, use an immersion blender (or transfer to a blender) to puree. Then stir in the apple cider vinegar and cilantro.

3.       Make the filling. Combine spinach (thawed), pinto beans (rinsed), pumpkin puree, and spices in a bowl and mix well. If you are using chicken, mix in the chicken.

4.       Coat the bottom of a baking dish with about 1/3 of the sauce. Divide mixture evenly among tortillas and roll, placing into the pan with the seam side down. Continue until all tortillas are full.

5.       Bake at 375F for 20 minutes. If using cheese, add cheese at the end and bake for another few minutes until cheese is melted.

6.       Top with more cilantro, sour cream/yogurt, or avocado if you wish.