Preparation
- Preheat oven to 400 degrees.
- Puree chipotle peppers in food processor to make a paste. Set aside.
- Put pumpkin, water, one tablespoon of chipotle paste, chili powder, salt and cumin in blender. Blend until sauce is smooth.
- In medium skillet, heat avocado oil. Add onions and bell pepper. Sauté until soft and onions are browned and translucent.
- Place beans in large bowl. Mash slightly with a fork. Stir in half of pumpkin sauce, chickens, onions and bell pepper.
- Coat a two-quart rectangular baking dish with cooking spray.
- Place tortillas between paper towels. Microwave on high for 30-40 seconds to soften.
- Spoon one-third of bean mixture into each tortilla. Roll up tortillas, seam sides down, in prepared baking dish.
- Pour remaining pumpkin sauce over rolled tortillas.
- Baked covered for 20-25 minutes.
- Garnish with pico de gallo or salsa.
Yield: Eight tortillas
Approximate nutritional value per tortilla: 147 calories, 9 grams protein, 3 grams fat, 21 grams carbohydrate, 5 grams fiber, 168 milligrams sodium