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Black bean enchiladas with pumpkin sauce
Ingredients
- 1 Tbsp expeller pressed canola oil
- 6 green onions, chopped (white and light green parts only)
- 1 (6-oz) bag baby spinach, roughly chopped
- 1 tsp ground cumin
- ½ tsp chili powder
- 2 cups shredded reduced-fat Cheddar cheese, divided
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- ½ cup roughly chopped fresh cilantro
- 1 (15-oz) can enchilada sauce (mild, medium, or hot)
- ½ cup canned 100% pure pumpkin
- 8 (8-in) whole wheat flour tortillas
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