Pumpkin Enchiladas

Pumpkin enchiladas put a great fall spin on the traditional Mexican dish, made with a simple red pumpkin sauce & filled with your choice of soyrizo, cheese or veggies!

1 tbsp olive oil
½ red onion (chopped)
½ green bell pepper (chopped)
12 oz soyrizo
½ lb tomatoes (chopped)
15 oz pumpkin puree
2 cloves garlic (minced)
2 jalapeños (de-seeded and sliced)
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
1 tsp cumin
1 tsp chili powder
1 tsp nutmeg
½ tsp cayenne pepper
½ tsp cocoa powder
½ tsp dried oregano
6 large flour tortillas
2 cups cheddar cheese (shredded)

View the full recipe at WhitneyBond.com →