Quick Pumpkin & Kale Enchiladas
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Quick Pumpkin & Kale Enchiladas

Prep: 20 minutes
Bake: 20 minutes • Serves: 4

Nonstick cooking spray
1 cup walnut halves & pieces
1 can (15 ounces) 100% pure pumpkin
1 jar (16 ounces) roasted tomato chipotle corn salsa
1 bag (5 ounces) baby kale
8 corn tortillas

1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until they resemble the texture of ground meat.

2. In medium bowl, whisk pumpkin and 1/3 cup water. In large skillet, cook and stir salsa, ground walnuts and 1/4 cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 2-2/3 cups.

3. Spread 1/2 cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/3 cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.

4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.

Approximate nutritional values per serving (2 enchiladas):
370 Calories, 18g Fat (2g Saturated), 0mg Cholesterol,
350mg Sodium, 45g Carbohydrates, 8g Fiber, 9g Protein

Chef Tip:
Serve enchiladas garnished with chopped fresh cilantro and/or crumbled Cotija cheese.