Saturday, November 7, 2009

Pumpkin Black Bean Burrito

Here's a recipe I adapted from Closet Cooking.  Another great way to use the pumpkin puree.  We had it for lunch today and it was absolutely delicious.

1 tbsp oil
1/2 onion diced
1 large clove garlic minced
1 tbsp chili powder
1 tsp cumin
1 can black beans (rinsed and drained)
1/2 cup water or stock
1or 2 tsp oregano
salt and pepper
1 cup pumpkin puree
3/4 chipotle pepper in adobo chopped
cilantro (to taste)
red wine vinegar or lime (optional)

In a large pan heat the oil and saute the onion until translucent

Add the garlic and saute until fragrant

Add the chili powder and cumin and saute about a minute

Add the beans, water (or stock), oregano, salt and pepper and cook until most of the water evaporates and then remove from the heat.  I would add either a dash of red wine vinegar or lime juice here just to brighten up the flavors.

Mix the pumpkin puree, chipotle and cilantro in a bowl and heat it up in the microwave

Take a tortilla, top with some pumpkin and beans.  Sprinkle with toppings of your choice (I used shredded cheese and green onion).  Enjoy! 

1 comment:

Rosemarie said...

You're brave, I think I would have not attempted this recipe, thinking it to be an odd use of pumpkin puree.