pumpkin enchiladas.

i had a bunch of leftover turkey from thanksgiving and a large half-full can of libby’s pure pumpkin in my fridge so i made up this autumn-inspired mexican recipe.  while these are reminiscent of thanksgiving, they would be delicious to make any time of year.

ingredients:

• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• one 10 oz can of red enchilada sauce
• 2 cups of canned pure pumpkin
• 10 ounces turkey, cooked & chopped
• large bunch of cilantro, chopped
• whole bottle generous amount of cumin
• chili powder
• cock sauce
• salt & pepper
• 1/2 cup cheese, grated
• 5 ounces 0% greek yogurt
• 1 avocado, sliced

directions:

1. spray a pan with EVOO cooking spray and sauté the onion & garlic until the onion softens.

2. add 10 oz can of enchilada sauce.

3. add 2 cups of pure pumpkin, give or take.

4. proceed to dump copious amounts of cumin into the sauce. seriously.. i probably put close to 3 tablespoons in.

5. spice things up with the cock sauce~as much as you can handle!

6. add the chopped turkey.  if you want to keep it vegan~leave it out.

7. preheat your over to four hundo.

8. chop up your cilantro and throw it in the sauce.

9. at this point i thought it would be a pretty good idea to add chili powder, so i did. just a touch.

10. heat up five large corn tortillas in the microwave so they get soft~try to get some that are 75 calories/15g carbs each.

11. smear a base of the sauce on a 8×8 or 9×9 pan to prevent the enchiladas from sticking to the bottom.

12. fill each tortilla with about 1/5 of the filling.

13. roll the tortilla up and place in the pan.  repeat 5 times.  don’t worry if the tortillas crack~very typical of corn enchiladas.

14. smother any remaining sauce on top of the enchiladas.

15. sprinkle the cheese on top of the enchiladas~leave out if you would like to keep these vegan.

16. bake the enchiladas, uncovered, for about 10 minutes~just until the cheese is bubbly.

17. garnish each enchilada with 1 oz of 0% greek yogurt~my favorite is oikos.

18. for some healthy fat, add 1/5 of an avocado to the top of each enchilada as well.

19. serve and eat!

recipe makes 5 servings.

nutrition stats per serving: 305 calories, 29g carbs, 23g protein, 13g fat

the avocado adds 50 calories, 3g carbs and 5g fat~if you are aiming for a body for life balanced meal, skip the avocado and you will be at 255 calories, 26g carbs, 22g protein and 8g fat