Easy Pumpkin Burrito

    20 minutes

    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.


    New South Wales, Australia
    8 people made this

    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

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook onion until golden. Add herbs.
    2. Add baked beans, kidney beans, pumpkin and taco sauce. Cook for 10 mins
    3. Place a generous spoonful of mixture on each half of Mountain bread. Cover with tomato, avocado and cheese.
    4. Roll up firmly and serve.

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    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