Several years ago a friend sent me this recipe for burritos and when the girls were young they quickly became a favorite and a nice change from more “traditional” burritos. They’re not only delicious and easy to make and the ingredients don’t cost a lot. They’re also quite nutritious, and surprisingly low fat (and can be vegan with the cheese left out). They can also be wrapped individually and frozen to reheat later for snacks or a quick meal.
The original recipe called for cooked and mashed sweet potato, but I substituted pumpkin and it worked perfectly. With pumpkin, add the water to the bean mixture gradually though as canned pumpkin tends to be a bit “wetter” than baked sweet potato and the bean mixture doesn’t need to quite so wet (which risks making the burritos soggy). Canned refried beans can be substituted for the kidney beans in the recipe to save on time, although I personally never thought it took all that much time to mash the kidney beans. There’s no reason either why other types of beans, such as black beans or pintos, couldn’t be substituted if you prefer them, and pureed butternut squash or a large can of sweet potatoes (follow the same advice about adding the water) can also be substituted. The spices might seem excessive to some, but I happen to think they’re just enough (and we have also added salsa as well). The friend who sent me the recipe halved the chili powder, cumin, mustard and cayenne pepper and said they still tasted great.
If you do end up with some leftover bean mixture it can be added later to scrambled eggs for a breakfast burrito!
ADDICTIVE PUMPKIN BURRITOS
- 3 tsp vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups canned kidney beans, drained
- 2 cups water or less, as needed
- 3 TBSP chili powder
- 2 tsp ground cumin
- 4 tsp prepared mustard
- pinch of cayenne pepper (optional)
- 3 TBSP soy sauce
- 4 cups cooked and mashed pumpkin puree, sweet potato, or butternut squash
- 12 10-inch flour tortillas, warmed
- 8 oz. shredded Monterey Jack cheese (or Pepper Jack if you’d like a little more spice)
Preheat oven to 350°. Heat oil in a medium skillet, and saute onions and garlic until soft. Add beans and mash well. Gradually stir in water, and heat until thick and warm. Remove from heat and stir in chili powder, cumin, mustard, cayenne pepper (if using) and soy sauce. Divide bean mixture and pumpkin puree evenly between the warm tortillas; place next to the lower edge and top with some cheese. Fold the edge over tightly, then fold up the sides and fold over again to close. Bake for 12 minutes in the oven and serve warm. Chopped green onion and sour cream go well with these burritos.
You can freeze these burritos for later use. Don’t bake them, but wrap each one individually in foil, then place in a bag and freeze. Heat by taking off the foil and microwaving for two and a half minutes, or defrost and bake according to directions.