This is a quick and easy casserole that uses some pantry staples. The pumpkin gives it added nutrients (potassium and betacarotene) and fiber. It can be made ahead and reheated. It's great leftover.
Author Rosanne Rust MS RDN, www.rustnutrition.com
6mini bell peppersdiced (or 2 large)
115-ouncecan pure pumpkin puree
1packet low sodium taco seasoning
1poundlean ground beef or bison
1can pinto beansdrained and rinsed
8mini corn tortillasstreet-taco size
Plain nonfat Greek yogurtoptional
Preheat oven to 350F. Spray an 8x8 baking dish with cooking spray.
Pour pumpkin into a small saucepan over medium-low heat. Add broth and tomato paste, stir to combine. Add about 2 teaspoons of taco seasoning from the packet. Let the sauce simmer on low heat, stirring occasionally.
Heat oil in a large nonstick skillet. Add peppers and onions and sauté until the onions are translucent. Remove from the pan and set aside.
Add the beef to the pan the peppers were cooked in. Break the beef up into crumbles as you brown it, then reduce heat and return the peppers to the pan. Add the beans and combine. Remove from heat.
Pour about a third of the sauce to the prepared baking dish. Add ½ of the beef mixture to the dish. Top with 4 tortillas. Spread another third of the sauce over the tortillas. Top with the rest of the beef mixture. Top the beef mixture with 4 tortillas, then the remaining sauce. Sprinkle evenly with the cheese.
Bake for 20 minutes. Allow to cool for 5 minutes then cut into 4 servings. Garnish with the yogurt if desired.
SPECIAL SAUCE ENCHILADAS https://rustnutrition.com/blog/2021/03/25/enchiladas-with-special-sauce/ March 25, 2021