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.
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!
Shared on: Gluten Free Fridays, Whole Food Fridays, Allergy-friendly Friday, Gluten Free Mondays, Tasteful Tuesdays, Slightly Indulgent Tuesdays
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
1 c salsa
1/2 c water
1 t chile powder
1 t ground cumin
- Preheat oven to 350 degrees. Spray a baking dish with oil.
- Saute the onion and garlic in olive oil for 2 minutes. Transfer to a medium bowl.
- Brown the turkey and add to the onion mixture. Stir in the pumpkin, cilantro, lime juice, cumin, and coriander.
- Divide the turkey-pumpkin mixture evenly among 8 tortillas and place them seam side down in the baking dish.
- In a small bowl, combine the salsa, water, chile powder, and cumin. Pour over the tortillas.
- Bake for 20-25 minutes. Garnish with chopped cilantro and diced avocado.