Pumpkin and Black Bean Enchiladas

This is a spin off of a weight watchers recipe and so so yummy and filling! It only takes about 20 minutes to prepare from start to finish and makes great leftovers for lunch the next day.  Pumpkin is filled with Vitamin A which helps to improve eyesight and prevent vision loss due to aging so eat up!


Makes 6 servings

  • 1 cup onion, chopped
  • 2 cups canned pumpkin
  • 3/4 cup canned black beans, drained and rinsed
  • 3 tbsp. taco sauce
  • 3 tsp. taco seasoning mix
  • 2 tbsp. hot sauce
  • 1 cup reduced fat shredded cheddar cheese, divided
  • 6 whole wheat tortillas
  • 3 cups enchilada sauce


  • Preheat oven to 400 degrees
  • Bring a skillet coated with nonstick cooking spray to medium-high heat and cook chopped onion until they begin to sweat and start to brown
  • Transfer to a large bowl and combine pumpkin, black beans, taco sauce, taco seasoning, and hot sauce
  • Spray glass baking dish with nonstick spray and set aside
  • Set 1/4 cup cheddar cheese aside and sprinkle the remaining 3/4 evenly among 6 tortillas
  • Top each tortilla with pumpkin mixture, wrap up, and place in the baking dish with the seam side facing down
  • Cover wrapped tortillas with enchilada sauce making sure to coat all edges
  • Bake for 10 minutes, until enchiladas are warm all the way through
  • Top with remaining 1/4 cup cheddar cheese and cook for an additional 2 minutes until cheese is melted
  • Serve with extra hot sauce, green onion, or nonfat Greek yogurt

Nutritional Information

Serving Size: 1 enchilada (317g), Calories: 210, Calories from Fat: 22, Total Fat: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 1543mg, Total Carbohydrate: 37g, Dietary Fiver: 9g, Sugars 13g, Protein: 12g, Vitamin A: 274%, Vitamin C: 20%, Calcium: 15%, Iron: 16%


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