Black Bean Veggie Enchiladas with Pumpkin Sauce

These tortillas do get a bit soggy and will fall apart, but they still taste great. The alternative is to fry the tortilla shells in oil for a few second, but I don't think it is worth the fat and calories.

Sauce:
1- 15oz. can pure pumpkin
2 c. water
4 cloves garlic
1 jalapeno
1 Tbs. chili powder
1 tsp. kosher salt
1/4 tsp. black pepper

Blend in blender until smooth

Enchiladas:

1- 15 oz. can black beans, drained and rinsed
1- 10 oz. bag frozen corn, thawed
1- 10oz. box frozen spinach, cooked and squeezed of excess water
3 c. shredded low fat sharp cheddar cheese
6 scallions, whites only, chopped
1 jalapeno, minced
2 tsp. chili powder
1 tsp garlic salt
1 tsp. cumin
16 corn tortillas
cilantro

Preheat oven to 400 degrees

Pour 3/4 c. sauce into 9x13" baking dish. In large bowl mix mix everything except the last two ingredients. Warm tortillas between two damp paper towels in the microwave for 1 minute. Put a mound of bean mixture on each tortilla and roll up and place seam side down in baking dish. Pour remaining sauce over and top with one cup of cheese. Bake for about 20 minutes or until cheese and sauce are bubbly. Garnish with cilantro.