Pumpkin and Black Bean Burrito
4 servings
30 minutes
Pumpkin and black bean burrito is a unique and nutritious dish from Mexican cuisine that combines the sweetness of pumpkin with the rich flavor of black beans. The origins of burrito trace back to the northern regions of Mexico, where stuffed tortillas became a popular street snack. In this recipe, smoky chipotle pepper adds spiciness, while cumin and oregano enhance the depth of flavor. Pumpkin puree gives the dish a velvety texture that perfectly complements the spicy notes. Burrito is a versatile dish: it can be served with salsa, sour cream, and shredded cheese, creating a new taste with each bite. It is not only a hearty lunch but also a great treat for parties or cozy family dinners.
1
Heat vegetable oil in a pan. Add finely chopped onion and sauté until soft for 3-5 minutes. Add finely chopped garlic and cook for another 30-60 seconds. Add ground chili and cumin and cook for about a minute more.
- Vegetable oil: 1 tablespoon
- Onion: 1 head
- Garlic: 2 cloves
- Chili powder: 2 teaspoons
- Ground cumin: 2 teaspoons
2
Add crushed beans, water, and oregano. Season with salt and pepper and cook until most of the liquid evaporates.
- Canned black beans: 430 g
- Water: 0.5 glass
- Dried oregano: 1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Remove from heat and mash half of the mass with a fork.
4
In another bowl, mix pumpkin puree, finely chopped chipotle pepper, and cilantro. Warm slightly over low heat or in the microwave.
- Pumpkin puree: 1 glass
- Chipotle peppers in adobo: 1 piece
- Chopped cilantro (coriander leaf): 2 tablespoons
5
Spread a small amount of pumpkin puree and bean mixture on each flatbread. Wrap it up and serve with salsa, sour cream, and grated cheese.
- Pumpkin puree: 1 glass
- Canned black beans: 430 g
- Tortillas: 6 pieces
