Pumpkin Enchiladas

I love fall...cool weather...pumpkin spice lattes...leaves changing colors...and pumpkin enchiladas! Yep, pumpkin actually tastes great in savory dishes with a little bit of heat.

1 Onion, diced

3 clove Garlic, minced

1 Sweet potato, diced

1 Tbsp Olive oil

1 Can diced tomato with green chiles

1 c Pumpkin puree

1 can Black beans

1/4 Tsp salt

1 1/2 Tbs Cumin

1 tsp Chili powder

1/2 Tsp Cayenne pepper

1/2 c Frozen corn kernals

1/4 c Fresh cilantro, chopped

6 Whole wheat tortillas

1/2 c Shredded white cheddar cheese

1. Sautee onion, garlic, and sweet potato in olive oil for 10 min.
2. Add diced tomato, pumpkin, black beans, salt and spices. Cook on medium for about 20 min, until the sweet potato is soft.
3. Add corn and cilantro. Cook for 5 more min.
4. Fill each tortilla with mixture and cheese. Wrap each and place in a baking dish.
5. Top tortillas with remaining mixture and remaining cheese.
6. Cover dish with tin foil and bake for 15 min at 350 degrees.
7. Remove tin foil and bake and additional 3-5 min until cheese begins to brown.