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Pumpkin Enchilada Bake Recipe | Recipe | Recipes, Main dish recipes, Baking recipes
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reluctantentertainer.com
Pumpkin Enchilada Bake Recipe
1 rating
· 50min
· Gluten free · 8 servings
If desired, bake and refrigerate up to 3 days, or freeze for up to 3 months. (If you choose to freeze, bake and cool completely before freezing.)
sandycoughlin
S
Reluctant Entertainer® Everyday Recipes + Boards + Travel
Ingredients
Meat
• 1 lb Ground beef, cooked and drained
Produce
• 15 oz Bush's black beans
• 1 Cilantro
• 15 oz Pumpkin, canned
• 1 Red onion, small
• 1 White onion, sweet
• 1 Zucchini
Condiments
• 2 tbsp Chahlula hot sauce
• 2 cups Salsa
Baking & Spices
• 1 Salt & pepper
Oils & Vinegars
• 1 tbsp Olive oil, extra virgin
Nuts & Seeds
• 2 tbsp Cumin
Bread & Baked Goods
• 12 Corn tortillas
Dairy
• 3 cups Cheddar or monterey jack cheese, grated white
• 1 cup Sour cream, nonfat
Liquids
• 1/4 cup Water
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