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Low FODMAP Pumpkin Enchiladas
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Low FODMAP Pumpkin Enchiladas

Low FODMAP Pumpkin Enchiladas feature a pumpkin filling, tomato enchilada sauce and melted cheddar cheese. A delicious vegetarian and gluten-free meal.
Course Main Course
Cuisine Mexican
Keyword enchiladas, gluten-free, low-fodmap, pumpkin
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

Enchilada Sauce:

Enchiladas:

  • 1/2 cup pumpkin puree
  • 2 tablespoons Enchilada Sauce (see recipe above)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 corn tortillas
  • 4 teaspoons Enchilada Sauce
  • 4 tablespoons shredded cheddar cheese
  • 1/4 cup Enchilada Sauce
  • 1/4 cup shredded cheddar cheese
  • lactose-free sour cream
  • sliced scallions, green parts only (for garnish)

Instructions

  • To make Enchilada Sauce, heat the oil in a medium saucepan over medium heat. Add the scallions and saute until softened, about 2 minutes. Stir in the flour. Slowly pour in the tomato sauce while stirring. Add the water, paprika, salt, oregano, cumin and black pepper and stir well. Bring to a boil, reduce heat and simmer about 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  • To make the Enchiladas, preheat oven to 400 degrees F. Spray a shallow baking dish with cooking spray. Combine the pumpkin, 2 tablespoons Enchilada Sauce and 1/4 teaspoon each salt and pepper in a small bowl.
  • Lay tortillas flat on a clean, dry surface. Spread each tortilla with 1 teaspoon Enchilada Sauce. Place about 2 tablespoons of the pumpkin mixture on each tortilla. Top each with 1 tablespoon shredded cheddar cheese. Roll tortillas up and place seam side down in prepared baking pan. Pour 1/4 cup Enchilada Sauce on top. Bake for 8 minutes. Sprinkle evenly with 1/4 cup shredded cheddar cheese and bake until melted, about 5 minutes more.
  • Serve with sour cream and more sliced scallions if desired.