Easy Pumpkin Burrito
In the past when I have made vegetarian burritos for meat-eaters, they've said that they "miss the meat"... At this point, I used to ask them why they didn't just marry meat if they loved it so much... but now I follow this recipe instead. And all is well. I actually enjoy this recipe with some extra chilli (besides what is in the taco sauce). Also, you can use sweet potato or kumara.
Ingredients
Serves: 8
- 1 onion, chopped
- 250g pumpkin, parboiled and mashed
- 1/2 tsp each of cumin, paprika and coriander
- 1 X 200g can baked beans
- 4 tablespoons mild taco sauce
- 1 X 400g can red kidney beans, drained
- 200g reduced fat grated cheddar cheese
- 3 tomatoes, diced
- 1 large avocado, sliced
- Mountain Bread
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Cook onion until golden. Add herbs.
- Add baked beans, kidney beans, pumpkin and taco sauce. Cook for 10 mins
- Place a generous spoonful of mixture on each half of Mountain bread. Cover with tomato, avocado and cheese.
- Roll up firmly and serve.
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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (7)
Something else. Add chilli flakes or fresh chilli to give it a bit more spice. - 18 Jan 2010
yummo! added extra chilli, no kidney beans, only baked because that was the only thing in the cupboard and left out the cheese and avocado. Still lovely. - 24 Jun 2012
Altered ingredient amounts. Yeah, I tweak this with chilli. Its says so under the picture... but I thought I would say it again. - 16 Mar 2011