We are still in the thick of pumpkin season, and I'm not mad about it, Do you know what I do get annoyed by, the fact that all recipes call for 3/4 a cup of pumpkin puree or less. Like 1/4 cup.... are you kidding me? What am I supposed to do, make 7 portions of the recipe? I find myself either feeling guilty and wasting most of it or suddenly making way to many pumpkin treats.
Here is the answer to all of our problems, pumpkin in a savory fashion as a meal and not a treat. Genius. This is such a simple but fresh take on pumpkin. I'll even add some rotisserie chicken to add a boost of protein. Try it, I promise you wont be disappointed.
1 (8-inch) whole-wheat tortilla
½ cup pure pumpkin puree
¼ tsp. chili powder
1 dash ground cumin
3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)
Nonstick cooking spray
2 Tbsp. pico de gallo (or chunky tomato salsa)
1 Tbsp. nonfat plain yogurt
1 tsp. chopped fresh cilantro (for garnish; optional)
Spread half of tortilla with pumpkin; stopping ½-inch from edge.
Top with chili powder, cumin, and cheese; fold in half.
Heat nonstick skillet lightly coated with spray over medium heat.
Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.
Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.
Portion Fix Containers: ½ Purple, 1½ Yellow, 1 Blue
A great FFC as part of breakfast or lunch.
Find more information about this recipe on Beachbody's blog h ere.