Pumpkin Pinto bean enchiladas

3 cups roasted cubed pumpkin
1 cup pinto beans
16 corn tortillas
3 T safflower oil
1 can enchilada sauce
1 medium onion
3 cloves of garlic

Soak pinto beans overnight. Place beans in and cover with 4 inches of water. Cut pumpkin in half and spoon out seeds. Place pumpkin face down on a sheet pan and place in over at 350. Pour 1-2 cups of water in the bottom of the sheet pan. When pumpkin is soft pull out of the oven and let cool. Meanwhile sauté tortillas in oil until soft. Place ¼ can enchilada a sauce in the bottom of a casserole dish. Roll onion, pumpkin and beans in the tortillas and place in dish side by side. Cover with remaining enchilada sauce.

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