Simmer the diced pumpkin for ten minutes or until soft, and drain. If you're lucky enough to live in a country that has tinned black beans, then open up your can, and drain. Otherwise, add 100g (3.5 ounces) black beans to a saucepan with about 4-5 cups of boiling water and simmer for 60-90 minutes, or until soft. Drain any remaining water.

Finely chop the white portions of the spring onions, chopping more coarsely the greener it gets.

Heat olive oil (or other "good fat" oil of your choice) in a pan until translucent. Add pumpkin, black beans, and spices and cook on medium heat, stirring constantly for 2-3 minutes. If it starts to stick, add a tablespoon or two of water to the pan to keep everything moving.

Spoon onto tortillas.

Fold into burrito shape and serve with salsa or shredded cheese. These Pumpkin & Black Bean Burritos are surprisingly VERY filling and the pumpkin/bean/onion mixture is very good reheated for lunch the next day, too!

Now that you have learned how to make pumpkin & black bean burritos, please be sure to view these other vegetable dish recipes.