Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin and Black Bean Burritos

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Pumpkin and Black Bean Burrito

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I had some pumpkin puree that needed to be used and I was in the mood for some texmex flavours. A while ago I made some Sweet Potatoes and Black Bean Enchiladas that I enjoyed and I thought that pumpkin would do really well in a similar dish. I decided to go with burritos rather than enchiladas this time. With the pumpkin puree already made the dish was pretty quick to make. The natural sweetness of the pumpkin went really well with the texmex spiciness. I topped the burritos with salsa, sour cream and shredded cheddar cheese.

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Pumpkin and Black Bean Burritos

Pumpkin and Black Bean Burritos

ingredients
  • 1 tablespoon oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 tablespoons chili powder
  • 2 teaspoons cumin (ground)
  • 1 (15 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/2 cup water
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 cup pumpkin puree
  • 1 chipotle pepper in adobo sauce (chopped)
  • 2 tablespoons cilantro (chopped)
  • 6 tortillas
directions
  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 3-5 minutes.
  3. Add the garlic and saute until fragrant, about 30-60 seconds.
  4. Add the chili powder, and cumin and saute for about a minute.
  5. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.
  6. Remove the beans from the heat and mash half of them with a fork.
  7. Mix the pumpkin puree, chipotle peppers and cilantro and warm in the microwave.
  8. Place some of the pumpkin mixture and some of the bean mixture and into a tortilla and wrap it.
  9. Top with salsa, shredded cheese, sour cream etc.
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Reader Interactions

Comments

  3. I’ve made these too! yours look much better though… I pureed my pumpkin and blackbeans together, but I think it would be better with the texture of the whole beans as you’ve done!

    Reply

  7. Lord have mercy on my love handles…this looks fantastic!!! You, Elly and me all made Tex-Mex stuff yesterday! What a funny coincidence! lol Awesome, awesome job, Kevin. 🙂

    Reply

  14. I made these for my meat eater boyfriend and I for my birthday (just got done eating them actually). I love texmex food (moved to the Toronto area from Arizona last year) and miss it so badly up here, it was awesome! I didn't have the chilies but I just upped the chili powder a bit. The slightly sweet and creamy contrasted beautifully with the spicy beans in my opinion. My boyfriend wasn't quite as thrilled about the pumpkin so just had beans in the ones after the first one. I served it with your recipe for lime cilantro rice. The rice had a bit too much cilantro for our tastes but it was good, I'd make it again with a little less. I made it with the mango guacamole from http://whatscooking.us/2009/06/03/mango-guacamole/ and it was so good. Thanks for helping make my birthday great!

    Reply

  16. I just discovered your blog while searching for pumpkin enchiladas – LOVE it! Beautiful photo. This recipe inspired my latest enchilada creation (pumpkin and black bean enchiladas with mole) – I hope you don't mind, but I linked to you on my blog. Thanks for the inspirado! Keep spreading the enchilada love!

    Reply

  17. I made these tonight, so delicious! And I made double quantity of the beans, so I'm going back for another, right now! 🙂

    Reply

  20. Hi Kevin,
    New to your totally awesome blog, which I found when searching for a new burrito recipe. This will def fit the bill. But I always struggle with the "go withs" — what would you serve with this (I'll no doubt be adding avocado as well)?

    Reply

  22. So I just discovered your blog via this recipe, which I made last night (with sweet potato). SUPERB recipe! I just scanned through a few pages of your blog and am super excited to try out some other recipes. Oh, and I grew up making gnocchis and never knew a gnocchi board existed. Ha. We just always used our fingers to create a little fold. I'm totally adding that to my wishlist. 🙂

    Reply

  25. Excellent recipe, and a nice change from my usual corn-and-black bean burritos/tacos. The cilantro and chipotle really go well with the pumpkin. I had to modify this a little for Japan (used imported chipotle chili powder for the pepper) and pureed my own squash, but even so, fantastic!

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  28. This was fantastic, and my husband didn't know there was no meat in it, and the pumpkin was undetectable. I mixed the pumpkin in with the beans, then put cheese on filled burritos, and baked in oven to chrisp up and get piping hot. This will be a go-to recipe. Thank you.

    Reply

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