These are very pumpkin-y and taste like Fall (in Mexico)? Super easy and nutritious with a few key ingredient swaps, these make a good weeknight meal when served with veggies (I chose corn) or a salad.
Pumpkin Spice Enchiladas
Ingredients 4 oz. light cream cheese (about half a small container).1 1/2 cups pureed pumpkin (fresh or frozen — I used fresh!).heaping TBSP pumpkin butter.dash of nutmeg.packet of taco seasoning (only need a tablespoon or so, to taste).1 can (7 oz.) diced green chilis.1 can (10 oz.) green enchilada sauce, mild.1 can (15.5 oz.) fat free black beans, rinsed.2 cups Mexican blend shredded cheese.1 package whole wheat tortillas (small or large)