Dawn, our distribution manager, sent this recipe with a four stars rating!
Six large flour or whole wheat tortillas
1 Tbs. garlic flavored oil
1 cup zucchini
1/2 cup frozen corn kernels
1/4 cup chopped onion
2 Tbs. chopped roasted jalapeno peppers
one 15 oz. can solid pack pumpkin (USE YOUR COOKED SQUASH HERE!- Dawn used hubbard squash)
one 15 1/2 oz. can navy beans, rinsed and drained
1/4 cup water
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano leaves
shredded lettuce,chopped tomato, and nonfat plain yogurt or sour cream for toppings
Preheat the oven to 200 degrees. Wrap the tortillas in aluminum foil and place in the oven to warm while preparing the filling. Heat the oil in a large skillet over medium heat. Add the zucchini, corn, onion, and peppers; cook stirring until the vegetables are tender crisp, about 4 minutes. Stir in the remaining ingredients. Cook until heated through. Spoon about 1/2 cup of the pumpkin mixture across the center of one tortilla. Roll up the tortilla, folding in the sides to enclose the mixture. Repeat and serve!