Pumpkin Enchiladas


Food.com
20 mins (prep 5, cooking 15)
11 ingredients
2 servings
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!

Categories:  for-1-or-2 , <-30-mins , main-dish , quick , number-of-servings , vegetarian , time-to-make ,
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Ingredients

Nutrition

Serving Size (132.29 g)
Servings 2
Amount per Serving
Calories 157.96 Calories from Fat 88.2
% Daily Value *
Total Fat 9.8g 30.16%
Saturated Fat 6.24g 62.38%
Trans Fat 0.0 %
Cholesterol 31.05mg 20.7%
Sodium 1033.29mg 86.11%
Total Carbohydrate 8.57g 5.71%
Dietary Fiber 1.53 g 12.24%
Sugars 6.85 g %
Protein 8.87g 35.47%
Vitamin A 896.64IU% Vitamin C 1.8mg%
Calcium 213.24mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
canned pumpkin, chopped onion, fat-free, fat-free, taco seasoning mix, salt and pepper, nonfat sour cream, chopped scallion
 

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