Pumpkin & Black Bean Burritos

Jan 02, 2007 by Melissa Fehr | 1 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

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  • 200g (7 ounces) raw pumpkin diced into 1cm cubes
  • 100g (3.5 ounces) raw weight black beans (about 1 cup cooked beans)
  • 2 spring onions (scallions, green onions, etc)
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili flakes
  • 2 teaspoon Cajun seasoning
  • 1 teaspoon Adobo seasoning
  • 2 flour tortillas
  • salsa (optional)
  • shredded cheese (optional)

Step 1

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.


Step 2

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


Step 3

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.


Step 4

Spoon onto tortillas.


Step 5

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. Also, you will love these Mexican recipes.


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1 Comment

user does not have an avatar Bob

May 12, 2010

Good Food !

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