Pumpkin burrito

Votes: 18

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 6 burritos

Nutritional value per serving:

Calories 433, total fat 5 G., saturated fats G., proteins 18 G., carbohydrates 77 G., fiber G., cholesterol mg, sodium mg, sugar G.

Pumpkin burrito - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

425 gr. black beans, without liquid
300 g frozen butternut squash pieces (do not defrost)
140 g young spinach shoots
6 whole wheat tortillas (25cm diameter)
1 tbsp. grated low-fat cheddar cheese
1 tbsp. brown rice
1 tbsp. l. olive oil
1 small onion, chopped
1 tbsp tomato paste
2 tsp chili pepper powder
1 tsp ground cumin
Coarse salt
Hot sauce
Non-stick cooking spray for burritos (if you're reheating them in the oven)
Serving options: with low-fat sour cream, salsa or guacamole (optional)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Cook brown rice according to package directions. Transfer to a large bowl and let cool completely.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened and lightly browned, about 4 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, until fragrant, about 1 minute. Add the black beans, pumpkin, 1 cup water, and 1/2 teaspoon salt.

Bring to a boil and simmer until the beans are tender and most of the liquid has evaporated but the mixture is still somewhat runny, 8-10 minutes. Add the spinach (in batches if necessary) and stir until wilted. Let cool completely.

Place the tortillas on a clean work surface. Place 1/2 cup of rice in the center of each tortilla, about 2.5 cm from the edges, and top with about 1/2 cup of the bean filling.

Sprinkle each tortilla with 2 teaspoons of cheddar cheese and a few drops of hot sauce. Fold the edge closest to you over the filling, fold the sides in, and roll up. Wrap tightly in plastic wrap, then in foil, freeze, and store for up to 2 weeks.
To reheat a burrito in the microwave: Wrap the frozen burrito in parchment paper and microwave on high until the filling is hot in the center, 4 to 5 minutes.

For crispy burritos: Preheat oven to 425°F (220°C). Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet. Bake until golden brown and crispy on the outside, turning once halfway through, 25 to 30 minutes.

Serve with low-fat sour cream, salsa (see recipe) and guacamole (optional).