Ingredients: |
Ingredients: 2 teaspoons olive oil
½ cup chopped onion (1 medium)
1 fresh jalapeño chile pepper, seeded and finely chopped*
1 15 ounce can pumpkin
1½ - 1¾ cups water
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon ground cumin
1 cup canned no-salt-added red kidney beans, rinsed and drained
1½ cups shredded cooked chicken breast
½ cup shredded part-skim mozzarella cheese (2 ounces)
8 6" white corn tortillas, softened
Pico de gallo or salsa (optional)
Lime wedges (optional)
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Directions: |
Directions:1. Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan heat oil over medium-high heat. Add onion and jalapeño pepper; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in pumpkin, 1½ cups of the water, the chili powder, salt, and cumin. Cook and stir until heated through. If necessary, stir in enough of the remaining ¼ cup water to reach desired consistency.
2. Place beans in a large bowl; mash slightly with a fork. Stir in half of the pumpkin mixture, the chicken, and ¼ cup of the cheese.
3. Spoon a generous ⅓ cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla rolls.
4. Bake, covered, for 15 minutes. Sprinkle with the remaining ¼ cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo and lime wedges. |
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