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Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside. In a medium saucepan, heat oil over medium-high heat. Add onion and jalapeño; cook and stir for about 5 minutes or until onion is tender. Stir in pumpkin, 1 1/2 cups water, chili powder, cumin and salt. Cook and stir until heated through. If necessary, stir in enough of the remaining 1/4 cup water to reach desired consistency.
In a large bowl, slightly mash beans. Stir in half of the pumpkin mixture, the cooked chicken and 1/4 cup cheese.
Spoon a generous 1/3 cup of the bean mixture onto each tortilla. Roll up tortillas; place, seam-sides down, in the prepared baking dish. Pour the remaining pumpkin mixture over tortilla roll-ups.
Bake, covered, for 15 minutes. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 10 minutes more or until heated through. If desired, serve with pico de gallo, salsa and/or lime wedges.