Pumpkin and Black Bean Burritos Dinner Recipe
I’m excited to share a delicious recipe that combines creamy pumpkin and hearty black beans wrapped in a warm tortilla.
These burritos are a satisfying, vegetarian-friendly meal that’s not only tasty but also packed with nutrients. 🌮🎃
Equipment
- Large sauté pan: This is key for cooking and mixing the filling.
- Mixing spoon: I use this to stir everything together.
- Measuring cups and spoons: They help me get the right amounts of each ingredient.
- Can opener: Essential for opening canned ingredients quickly.
- Knife and cutting board: I chop the onions and other items with these.
- Baking dish or sheet: I bake the burritos on this to get them just right.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 can black beans 15 oz, drained and rinsed
- 1 cup canned pumpkin puree
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup shredded cheese
- Optional toppings: Sour cream salsa, avocado slices
Instructions
- Heat the olive oil in the sauté pan over medium heat.
- Sauté the onions until they’re soft, then add the garlic and cook for another minute.
- Stir in black beans and pumpkin puree.
- Mix in cumin, chili powder, salt, and pepper. Cook everything together for about 5 minutes.
- Spoon the filling onto each tortilla.
- Add shredded cheese on top of the filling.
- Roll up each tortilla and place them seam-side down on a baking dish.
- Bake at 350°F (175°C) for 10 minutes, until warm and cheese is melted.
- Notes
Notes
I love how versatile this recipe is.
It’s easy to change up the spices and toppings to suit my taste.
These burritos reheat well, so they’re great for meal prep. 🌯
Feel free to add extra veggies, like bell peppers or corn, for more color and flavor.
Remember, if you want to make it vegan, just skip the cheese or use a vegan alternative!