Black Bean Enchiladas With Pumpkin Sauce

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Parade Magazine
Nutrition per serving    (USDA % daily values)
Uploaded by: Parade Magazine Magazine


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Ingredients for 8 servings

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-inch) whole wheat flour tortillas

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