Pumpkin and Zucchini Burritos

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    Pumpkin and Zucchini Burritos

    Pumpkin and Zucchini Burritos

    (31)
    1hour


    29 people made this

    This is a great way to use up fresh butternut pumpkin from the garden. Serve with sour cream, avocado or salsa.

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 cloves garlic, pressed
    • 2 zucchini, grated
    • 1 small butternut pumpkin, grated
    • 1/2 red capsicum, chopped
    • 1 (400g) tin black beans, rinsed and drained
    • 1 cup green salsa
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground cayenne pepper
    • 500g grated cheese, divided
    • 6 large flour tortillas

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. Heat the olive oil in a large frypan over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, pumpkin and red capsicum. Cook, stirring frequently, until the zucchini and pumpkin are tender, about 10 minutes. Stir in the black beans, green salsa, cumin and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
    3. Divide 250g cheese among the tortillas. Spoon zucchini-pumpkin filling into each tortilla, over the cheese, in a line down the centre. Roll up the tortillas and place them into the prepared baking dish with the seam sides down.
    4. Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the rest of the grated cheese over the tortillas before serving.
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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (31)

    by
    10

    Very tasty twist on standard mexi-night in our house, and a great way to take advantage of the abundance of inexpensive veggies this time of year at our farmer's market! I didn't see any need to put them in the oven though, as the bean/zucc mixture was plenty hot to melt the cheese right inside the tortilla. Didn't have red bells, so just used green, and I also added big handfuls of fresh cilantro to them. (WIN!) After grating the zucc & squash, I pressed as much liquid out of them as I could. I also used a heaping spoonful of the "Taco Seasoning I" recipe on here during the last simmer of the beans/zucc/salsa. With a plop of sour cream, the cilantro, and the additional seasoning, this was a great meal!  -  21 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    9

    I cook for a crew of 10 guys and WoW they absolutely loved this! I kept getting compliment after compliment I cooked mexican rice along with this and they just loved it!  -  23 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    8

    These made a great vegetarian meal with summer garden produce. I grated 1 carrot instead of using summer squash. I used 1/4 tsp cayenne since I have small children who don't eat spicy foods. I also used about 6 oz shredded cheese total. I put the filling in smaller tortillas, rolled them, and poured the rest of the filling over them in a baking dish. I topped that with about 1/2 cup sour cream mixed with 1/2 cup green salsa and about 3/4 cup shredded cheese. Then, I baked as per the directions. They ended up more like an enchilada, but really yummy!  -  05 Sep 2010  (Review from Allrecipes USA and Canada)

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