Pumpkin Baked Enchiladas
Meal: 216 cal Protein: 12 g Carbs: 24 g Fat: 9 g
Traditional Enchiladas are loaded with calories mainly from the tortillas and cheese. Even though we’ve removed the tortillas and cheese, we’ve maintained the integrity of the flavor profile by adding whole corn kernels and crumbled cotija cheese. By baking the enchiladas in the pumpkin, we’ve added moisture and nutrition. And the pumpkin is infused with the fat from the meat and the flavors from the SMART Enchilada Sauce.
Serving size 1/8 216 cal Protein: 12 g Carbs: 24 g Fat: 9 g
Ingredients
- 1 Sugar Pumpkin (appx 4 lbs)
- 1 Tbsp Olive Oil
- 1 Med Onion , diced
- ½ C Baby Bell Peppers , sliced
- ½ C Poblano
- 4 Cloves Garlic , minced
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp 1 Tbsp Coriander
- 1 Tbsp Oregano
- Sea Salt & Pepper
- ½ Lb Ground Beef (or other Ground Meat)
- 1 Can Black Beans , rinsed
- 1 C Corn Kernels
- ¼ C SMART Enchilada Sauce
- Cilantro , fresh
- ¼ C SMART Enchilada Sauce
- ¼ C Cotija Cheese
Directions
- PreHeat Oven to 350F. Parchment line a casserole dish.
- Cut a lid in top of the pumpkin. Completely remove the seeds and strands. Wash the pumpkin – inside and out – and dry well with a paper towel. Rub the outside of the pumpkin (including lid) with oil. Set aside.
- In Saute pan over medium, heat oil. When hot, add onion and peppers – cook until softened. Add garlic and spices, cook until fragrant. Remove from heat and allow to cool. Set Aside.
- In a large bowl combine Meat, Black Beans, Corn, and Enchilada Sauce. Mix well and set aside.
- Place pumpkin inside casserole dish. Fill with Meat mixture – packing it tightly. Place lid on top. Add 1” of water to the casserole dish. Place in oven and bake for 45 minutes. Remove lid and bake an additional 45 minutes.
- Remove from oven, rest for 30 minutes, slice into 8 wedges. Serve with drizzled with more sauce and topped with fresh cilantro and crumbled cotija cheese.
