These are not typical Mexican flavors. The cinnamon makes you think of pumpkin pie! This could be a great way to trick you kids into eating fresh winter vegetables (hee hee hee!!!).
Pumpkin and Black Bean Burritos
Prep time: 15 minutes. Cooking time: 15 minutes. Total: 30 minutes.
$2.32 per person: Vegetarian
$1.00 per person : Vegan (If omit cheese)
$2.07 per person: Gluten Free (Replace tortillas with brown rice)
- 3 cups pumpkin (peeled and chopped small)
- 1/2 onion (chopped)
- 2 cups cooked black beans (see note below)
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (sea salt if possible)
- 1/4 cup fresh cilantro, chopped very fine (optional)
- 1 large green onion (scallion) or 2 small
- 8 flour tortillas or 2 cups cooked brown rice (gluten free)
- 1 1/2 cups sharp cheddar cheese (omit for vegan)
I always use dry black beans, as they are the least expensive and take up the least amount of storage, but canned black beans are OK too! If you use dried beans, soak 2/3 cup (4 oz.) beans overnight then simmer for 1 1/2 hours before adding to dish. If using canned black beans, rinse well then simmer for 30 minutes before adding to the dish.
You can substitute other winter squash, or even sweet potatoes, for the pumpkin. If you use sweet potatoes, start them cooking when you start the onions as they need longer to cook.
This is adapted from the "Black Bean & Sweet Potato Burritos" from Simply in Season, page 259.