Fried Pumpkin Burritos
6 servings
90 minutes
Fried burritos with pumpkin are a bright and aromatic dish of Mexican cuisine that combines the sweetness of butternut squash, the softness of zucchini, and the rich flavor of black beans. This recipe embodies the traditions of Mexican cuisine where fresh vegetables, spices, and creamy textures create an incredible balance of flavors. The history of burritos dates back to northern regions of Mexico where they were used as a convenient and hearty snack. In this version, pumpkin and zucchini enrich the dish with autumn notes, making it especially cozy. Tender pieces of vegetables wrapped in warm corn tortillas are complemented by fragrant rice, sour cream, and spicy seasonings. Such a burrito is perfect for a light dinner or entertaining friends, especially with a cup of spicy tea or Mexican salsa.
1
Prepare the oven by preheating it to medium temperature.
2
Clean the pumpkin and zucchini from seeds. Cut the nutmeg pumpkin and zucchini in half, mix with corn and olive oil, sprinkle with salt and pepper.
- Butternut squash: 1 piece
- Zucchini: 1 piece
- Fresh corn: 1 piece
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Send all this to the oven, the vegetables should become soft enough.
4
Heat the flatbreads in the microwave, and in a pot, lightly fry the black beans, mashing them slightly with a fork.
- Corn tortillas: 4 pieces
- Black beans: 2 jars
5
For the burrito, you need some rice, the bean puree you made, and diced vegetables.
- Rice: to taste
- Butternut squash: 1 piece
- Zucchini: 1 piece
6
Put all of this in the middle of the tortilla.
- Corn tortillas: 4 pieces
7
Sprinkle with grated cheese, add tomatoes, and top with finely chopped onion.
- Tomatoes: 2 pieces
- Onion: 2 heads
8
Don't forget to add sour cream for the burrito to soak well. Fold the ends of the tortilla, and there you have it — a delicious dish ready!
- Sour cream: 2.5 tablespoons