Pumpkin Black Bean Enchiladas - 27.8g Carbs, 7.5g Fiber, 2.6g Sugar
From: www.care2.com
Not all pumpkin dishes have to be sweet! Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.
2 Tbsp olive oil
1 sweet onion, diced
1 poblano pepper, diced
2 cloves garlic, minced or pressed
1 tsp cumin
1 tsp coriander
Pinch cinnamon
1 (15 oz can) pumpkin puree (or 2 cups fresh)
1 (15 oz can) black beans (or 2 cups cooked)
Water, as needed
1 lime, juiced
2 cups enchilada sauce
12 corn tortillas
1 Haas avocado, sliced
1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.
2. Remove the pan from the heat and stir in the lime juice.
3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.
4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.
5. Bake for 20-25 minutes and serve topped with sliced avocado.
Servings: 12
Serving Size: 140 g
Nutrition per Serving: 166 Calories, 54 Calories from Fat, 6g Total Fat, 0.9g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 153mg Sodium, 27.8g Total Carbs, 7.5g Dietary Fiber, 2.6g Sugars, 5.1g Protein -- Vitamin A 112% - Vitamin C 27% - Calcium 8% - Iron 21%
Nutrition Grade: A
Good points: No cholesterol - High in dietary fiber - High in iron - High in manganese - Very high in vitamin A - High in vitamin C
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