Quick Pumpkin & Kale Enchiladas

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

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

2. In medium bowl, whisk pumpkin and 1/2 cup water. In large skillet, cook salsa, ground walnuts and 1/4 cup pumpkin mixture over medium heat 8 minutes or until walnuts soften, stirring occasionally. 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 aluminum foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned. Makes 8 enchiladas.

Approximate nutritional values per serving (2 enchiladas):
378 Calories, 18g Fat (2g Saturated), 0mg Cholesterol, 348mg Sodium,
49g Carbohydrates, 7g Fiber, 6g Sugars, 0g Added Sugars, 10g Protein

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

Up the Protein: Use leftover rotisserie chicken, or brown ground turkey while the walnut mixture cooks to include in the filling.

Dietitian’s Dish Tip(s):
Use whole-grain tortillas for extra fiber and nutrients and to help stabilize blood sugar levels and keep you feeling full for longer. Top enchiladas with Greek yogurt or low-fat sour cream for added creaminess, protein and probiotics.