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Burrito with pumpkin and black beans


  • 1 head Onion
  • 1 tablespoon Vegetable oil
  • 2 cloves Garlic
  • 2 tsp Ground chilli
  • 2 tsp Ground Cumin
  • 430 g Black canned beans
  • ½ cup Water
  • 1 tsp Dried oregano
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup Pumpkin puree
  • 1 piece Chipotle canned pepper
  • 2 tablespoons Chopped cilantro coriander
  • 6 pieces tortillas


  • Heat vegetable oil in a pan. Add finely chopped onion and pass until soft for 3-5 minutes. Put the chopped garlic and cook another 30–60 seconds. Add chili powder and cumin and cook for about a minute.
  • Put the washed beans, water, and oregano. Salt and pepper and cook until almost all the liquid has evaporated.
  • Remove from heat and knead half the mass with a fork.
  • In another bowl, mix pumpkin puree, finely chopped chipotle pepper and cilantro. Heat slightly over low heat or in a microwave.
  • On each cake, put a small amount of pumpkin puree and bean mass. Wrap and serve with salsa, sour cream and grated cheese.