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.
- 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
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