I know I’m unique in that I will pretty much eat pumpkin in anything but don’t knock it till you try it. Expand your palette and try new things! This recipe is a powerhouse with spinach (Vitamin A & C, Iron) and pumpkin (Vitamin A, B-6 & C, Iron, Potassium) get your vitamins! I hope you enjoy it!
4 wheat tortillas
2 bags baby spinach, sautee to a wilt and seasoned with red pepper and cinnamon
1/2 cup pumpkin puree or cooked cubed pumpkin seasoned with red pepper flakes, black pepper
1/2 cup black beans seasoned with pepper and salt
1/4 cup Daiya Shreds Pepper Jack(Vegan) or shredded Pepper Jack cheese
1 jalapeno, diced
Toppings: greek yogurt, salsa, guacamole, diced jalapenos, corn salsa (Trader Joe’s my fav)
- Preheat oven to 350 degrees
- Sautee spinach in 1 tbsp water on medium heat until wilted. Season with ground red pepper and cinnamon (1 tsp each). Drain excess liquid off or absorb with paper towel.
- Place one tortilla on a baking sheet or stone and spread pumpkin evenly. Add spinach then cheese, diced jalapenos and black beans. Place second tortilla on top and press down lightly.
- Cook in oven for 7 minutes then flip and cook additional 7 minutes.
Pac Man, LOL