Simple 5 Ingredient Enchiladas

Pumpkin Enchiladas (Vegetarian, Gluten-Free Option)

Simple, economical and wholesome bean and pumpkin enchiladas that come together in 5 minutes with only 5 ingredients (6 if you add cheese).
4.67 from 3 votes
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Course: Main Course
Cuisine: Mexican
Keyword: Pumpkin Enchiladas
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 240kcal
Author: Kristen Chidsey

Ingredients

  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can fat-free refried beans
  • 1 15 ounce can pumpkin puree
  • 4 tablespoons DIY Taco Seasoning divided
  • 8 burrito-size tortillas wheat, corn, gluten-free--your favorite
  • 1/2 cup shredded sharp cheddar cheese optional
  • 1/2 cup crumbled feta cheese optional
  • Favorite toppings lettuce, onions, avocados, tomatoes, salsa, sour cream Greek yogurt, etc

Instructions

  • Heat oven to 400.
  • Blend the tomatoes with 2 tablespoons of taco seasoning. Pour a just enough to cover the bottom of a 2 quart casserole dish.
  • Mix together the remaining spices with the pumpkin and beans.
  • Top each tortilla with 1/4 cup of the bean mixture and roll up, placing seam side down in your casserole dish.
  • Top the tortillas with the remaining tomato mixture and then cover in cheese (use any cheese you like--I personally love the cheddar and feta combo in Mexican dishes.)
  • Bake for 20minutes, until cheese is melted and browned.
  • Top with any toppings you desire. I prefer lettuce, tomatoes, onions, avocado, and Greek yogurt or serve as is. 
Nutrition Facts
Pumpkin Enchiladas (Vegetarian, Gluten-Free Option)
Amount Per Serving
Calories 240 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 549mg24%
Potassium 122mg3%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 25IU1%
Calcium 85mg9%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!