Pumpkin Season

As a beach lover, sun worshiper and baseball fan there is almost no reason to look forward to fall. No reason except pumpkin pie, pumpkin spice lattes and, well, pumpkin everything. I admit - I'm a little obsessed. But as pumpkin is a great source of fiber as well as beta-carotene, vitamin A and potassium it's nothing to be ashamed of!

I was THRILLED to get the latest edition of the Tone It Up diet* and find pumpkin pie pancakes and homemade pumpkin spice lattes - something I thought I would have to eliminate from my diet this year. I was also lucky enough to find this amazing enchilada recipe online. Make it spicy enough and it will even appeal to non pumpkin lovers.

Enjoy!

Ingredients:
1/3 cup chopped onion
2/3 cup canned pure pumpkin
1 1/2 tbsp. taco sauce
1 tsp. taco seasoning mix
2 large corn tortillas
3/4 cup red enchilada sauce, divided
1 slice fat-free cheddar cheese, halved
1/4 cup shredded fat-free cheddar cheese


Directions:
Preheat oven to 400 degrees
Brown onions on the stove, transfer to bowl.
Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well.
Lay two tortillas flat, side by side. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Distribute the pumpkin mixture between the centers of the tortillas.
Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
Bake in the oven until enchiladas are hot (about 8 minutes.)
Sprinkle enchiladas with shredded cheese.
Return to the oven and bake until the cheese has melted, about 5 minutes.


*Tone It Up is a lifetime membership so you will get new editions of the plan periodically (summer, fall etc.) The fall plan is all about "comfort food" and even includes a recipe for healthy mac n cheese:)