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Pumpkin, Rice and Bean Burritos

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The ghosts and goblins have retired for another year, but I bet you still have some sweet pumpkins hanging around the house or you have some frozen or canned pumpkin puree. If you’ve got some puree on hand, this is a super fast, super easy, and super flavorful meal the whole family will adore. You can make it as spicy as you like – or not – and you can get it on the table in a flash! Oh, and the nutritional content is simply amazing: all sorts of fiber from beans and pumpkin, lots of vitamins and it’s very low carb and low fat!

I promise (fingers crossed behind my back) this will be the last pumpkin recipe I’ll share – for a little while, anyway. I have almost used up all of my pumpkin from my little patch, so I actually bought four more little sweet pumpkins during the after-Halloween sale because I just can’t get enough! The Hubs rolled his eyes when we saw the new ones arrive from the store. “Oh… more pumpkin,” he said less-than-gleefully. Whatever. I love the stuff, so I’m going to keep roasting, pureeing and putting it in anything and everything. Hands up if you’re with me!

You might think that a pumpkin burrito would be sweet – which it could be if you made it that way – but these burritos are savory and spicy and definitely not reminiscent of pumpkin pie. I got the idea when I had a pumpkin burrito at a local hole-in-the-wall Mexican kitchen in Durango where the daughter now lives. It was pretty simple: pumpkin and green chile, so I thought I’d whip up my own version of it at home.

Here’s how:

It’s really simple if you have some puree and some rice ready. I swear it was ready in about 15 minutes. I use a rice cooker, so I made some short grain brown rice earlier in the day. Then, simply saute the onions until translucent, then add the garlic and cook for a minute. Finally, add the rest of the ingredients to the skillet and cook over medium-low heat until hot throughout. If you let it sit a little while, the flavors will improve, but if you need to get the troops fed, just move it along. I decided to crisp the burritos in a little canola oil – not a total deep fry – to add a little crunch, but you could serve the burritos soft or you could pour some red or green chile enchilada sauce over the top for an “enchilada style” burrito.

Pumpkin, Rice and Bean Burritos

Servings: 4-6

Ingredients: (don’t be fussy about the ingredients; play around with the flavors to suit your tastes)

  • 1/2 onion, diced
  • 1-2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1 cup cooked rice (I used short grain brown rice)
  • 1 can pinto (or whatever beans you prefer) beans, rinsed and drained
  • 1-2 tsp chopped green chiles (I used some of my frozen Hatch chiles)
  • 1 tsp chipotle in adobo (I keep leftovers frozen in ice cube trays)
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1/2 cup chopped fresh cilantro (I used one of my frozen discs from this recipe) – skip if you are cilantro averse. Parsley’s always a good substitute.
  • Salt and pepper to taste
  • 12″ flour or whole wheat tortillas
  • Extra virgin olive oil
  • Canola oil (optional)
  • Garnish options: shredded cheese, avocado/guacamole, sour cream, shredded lettuce, raw onion, chopped tomatoes
  • Optional: red or green enchilada sauce for “enchilada style” version

Directions:

  1. Heat a large skillet to medium-high heat. Saute onions until translucent, then add garlic and cook one more minute.
  2. Lower heat to medium-low, then add pumpkin, beans, rice, green chile, spices, and cilantro. Simmer and stir until the mixture is hot throughout. Keep the heat fairly low so it doesn’t scorch or dry out.
  3. Spoon two large scoops of pumpkin mixture into center of a tortilla and fold ends towards center, then roll up from one side.
  4. If you want to make crispy burritos, heat up about another skillet with about 1/2″ of canola oil over medium-high heat. Place burrito in pan, cook for a couple of minutes until golden, then flip over and cook the other side until golden. (Note that mine got a little overdone when I became distracted feeding the hounds – oops). Drain on paper towels.
  5. If you want enchilada style, spoon sauce over burritos, then warm in oven or microwave.
  6. Garnish and serve.

These are pretty spicy, so dial back the chipotle and green chiles if you’re not a heat freak like me – or if you’re serving small children. The Hubs said they were a little too spicy for him, but it was just right for me. He would have enjoyed some meat, like ground beef, in his but overall gave the meal a thumbs up. He was surprised to learn that one of the main ingredients was pumpkin since it just takes on the flavors of the other ingredients.

Notes for next time: this recipe is so versatile that the possibilities are endless – really. You could add some cooked meat, as the Hubs suggested: beef, pork or chicken would work. You could also use a simple taco seasoning combo instead of the spices listed above. Of course, you could use other types of beans – or a combo of more than one type. I might add some enchilada sauce inside the burrito, too. To increase the veg content, I might add some corn or spinach. Basically, anything you’d do to any other burrito, you could do here. I also think the mixture would be awesome as a tostada topper, too! PS: this stuff is even better the next day for a leftover lunch. Mhmm.

I’d love to hear your variations on this simple recipe. Leave a comment!

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Author: Betsie @ Cooking Ripe!

I am a former teacher working in instructional design during the day and avidly gardening and cooking up the fresh bounty in the evenings and weekends. My husband and I are empty nesters who share our nest with our two Basset Hounds.

4 thoughts on “Pumpkin, Rice and Bean Burritos

  1. Pingback: Homemade Pumpkin Puree « Cooking Ripe!

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