Ingredients

2 1/2 cups Canned Pumpkin
3/4 cup Onions
2 1/2 cups Red Enchilada Sauce
1 cup Kidney Beans
1/2 cup Low Fat Shredded Mozarrella Cheese
4 sprigs Cilantro, Fresh
1 1/2 tbsp Spices, Cumin Seed
1 tsp Chili Powder
3 Lo-carb Wheat Tortillas
2 Garlic Clove

Instructions

* Preheat oven to 400 degrees
* Sauté onion and garlic in a pan sprayed with cooking spray
* Stir in enchilada sauce
* Add pumpkin and stir until combined
* Add cilantro, cumin and chili powder
* Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
* Fill tortillas with an even amount of sauce and beans
* Roll tortillas and place in the pan with the folded edges facing down to keep them closed
* Top with remaining sauce and sprinkle with cheese
* Bake for 10 minutes or until cheese melts
* Serve with a dollop of plain Greek yogurt or sour cream if desired

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