Pumpkin Enchiladas

When my last issue of Clean Eating magazine came in the mail, I was so excited to find a recipe for pumpkin enchiladas.  The recipe in the magazine called for black beans, but I opted for ground turkey instead.  I love how turkey and pumpkin pair together! Being from New Mexico, I'm a bit biased as to how enchiladas should taste, so I wasn't sure how this recipe would turn out.  It ended up being a big hit with everyone - kids and adults.  For those with food allergies, these are a great option because they are gluten and dairy-free!

The recipe starts with sautéing the onion and garlic for a few minutes and then setting it aside in a bowl.    The turkey is then browned and added to the bowl as well, along with the pumpkin, cilantro, lime juice, and spices.

The turkey-pumpkin mixture is then divided among 8 corn tortillas.  Once rolled, they are placed, seam side down, in a baking dish.  The salsa topping is combined in a small bowl and poured over the tortillas. 

Instead of salsa, I happened to use some El Pinto Green Chile Sauce, which is to die for.  That is why you see all of the bits of green in the photo below.  Of course, your favorite salsa would work great as well.

After baking for about 20 minutes, the enchiladas are ready to serve.  I like mine topped with fresh cilantro and chopped avocado. With all of the wonderful flavors in these enchiladas, you'll never miss the cheese!


Pumpkin Enchiladas
(serves 4)


1 T olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 lb ground turkey (I prefer thigh meat)
2/3 c pumpkin puree
1/4 c chopped cilantro
1 T lime juice
1 t ground cumin
1 t ground coriander
1/2 t salt
8 fresh corn tortillas

salsa topping
1 c salsa
1/2 c water
1 t chile powder
1 t ground cumin


  1. Preheat oven to 350 degrees.  Spray a baking dish with oil.
  2. Saute the onion and garlic in olive oil for 2 minutes. Transfer to a medium bowl.
  3. Brown the turkey and add to the onion mixture.  Stir in the pumpkin, cilantro, lime juice, cumin, and coriander.  
  4. Divide the turkey-pumpkin mixture evenly among 8 tortillas and place them seam side down in the baking dish.
  5. In a small bowl, combine the salsa, water, chile powder, and cumin.  Pour over the tortillas.
  6. Bake for 20-25 minutes. Garnish with chopped cilantro and diced avocado.

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  1. I love this recipe! It is a great way to make Pumpkin savory. Thanks for the idea of subbing turkey for beans - I'm not eating them right now and this keeps the meal hearty. Cant wait to try this out!

    1. Thanks, Dana! I hope you like it as much as we did!

  2. SUPER creative!! :) Thanks for linking up at our Gluten Free Fridays party! Thanks for helping get our party kicked off this week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from vegetarianmamma.com

  3. OMG...these look amazing too! Your blog is going to have me gaining 10 pounds..although 10 healthy delish pounds! I had an amazing savory pumpkin soup...this sounds amazing too. This is also on my "to make list". Thanks for linking this one up as well on Thanksgiving Treats and Fall Fun!