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Pumpkin Enchiladas


1 “Pie” Pumpkin (you’ll only use half)

8 flour tortillas

½ cup corn (or 1 ear already cooked, cut from cob)

1 15 oz can black beans, drained

7 stems Cilantro, leaves torn off (if you hate cilantro, parsley would work great)

2 green onions, sliced

1 teaspoon salt

1 teaspoon black pepper

1/2 -1 teaspoon cumin

1 teaspoon garlic powder

¼ -1/2 teaspoon cayenne (optional)

1 16 oz. jar enchilada sauce (I used Frontera)

1 cup shredded Daiya Cheddar cheese



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