Pumpkin Enchilada

Author:

jenborcic

Preparation Time:

15 min

Servings:

Cooking Time:

20 min

Ingredients:

Pumpkin filling

1 cup canned pumpkin

1/2 cup chopped walnuts

1 cup Pinto Beans

salt, pepper, sage to taste

Corn Tortillas steamed in Microwave till soft

Enchilada Sauce (I use the recipe from Grandma Cortez's Enchilada Sauce http://vegweb.com/recipes/grandma-cortezs-enchilada-sauce [1])

-Pulse pumpking filling ingredients in a food processor till blended.

-Put a layer of Enchilada Sauce on the bottom of your oven safe dish

-Fill steamed tortillas and roll placing seam down in dish

-once dish is filled with enchiladas thouroughly coat with enchilada sauce

-Bake at 350 for 20 min let rest for 10 min before serving.

Directions:

-Pulse pumpking filling ingredients in a food processor till blended.

-Put a layer of Enchilada Sauce on the bottom of your oven safe dish

-Fill steamed tortillas and roll placing seam down in dish

-once dish is filled with enchiladas thouroughly coat with enchilada sauce

-Bake at 350 for 20 min let rest for 10 min before serving.