Creamy pumpkin filling in a traditional tortilla yields huge flavor and a unique combination.
I know, I know. Pumpkin is becoming so ubiquitous as fall approaches, you're ready to throw one at the computer screen. And then ... pumpkin in a tortilla?
You're not alone. The concept didn’t resonate well with me at first. I associate pumpkin with all things baked and sweet, not with salsa, beans and cheese. But in this pumpkin tortilla recipe, it just works. The pumpkin acts as a creamy mashed potato-like filling, just a whole lot more flavorful. Mixed with the beans, crunchy onions, savory spices and cheese – these tortillas are a real knockout.
- 4 soft tortillas
- 2 cups canned pumpkin
- 1 cup black or kidney beans
- 1/2 red onion, finely diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
Preheat oven to 375° F. Grease casserole pan and set aside.
Lay out tortillas and spread 1/2 cup pumpkin in the center of each one. Place beans and red onion over pumpkin, and sprinkle with seasonings and 1/2 the cheese.
Roll up and place in pan. Spread salsa over tortillas and sprinkle with remaining cheese.
Bake uncovered for 15 minutes, or until tops are golden and bubbly.
Related Topics: Vegetarian