Pumpkin & black bean burritos

This burrito filling is packed with protein and flavor, and includes pumpkin making it another great fall recipe for those (like myself) obsessed with making everything with pumpkin. Josh made these tonight and they are probably the best burritos I have had in quite some time. Super filling, and unique tasty flavor. Feel free to add any additions that you want; we added plantains, avocado, salsa and daiya cheese to ours all wrapped inside a habanero tortilla from Trader Joe's and they were amazing!



Ingredients:

For pumpkin black bean filling 
(Taken from Closet Cooking):

1 tablespoon of olive oil
1 chopped onion
1 cloves of chopped garlic
2 tablespoons of chili pepper
2 teaspoons of ground cumin
1 can of black beans, drained
½ cup of water
1 teaspoon of oregano
salt and pepper to taste
1 cup of pumpkin puree, homemade or canned
1 chopped chipotle pepper (we used a bunch of habaneros)
2 tablespoons of chopped cilantro
6 tortillas (we use our favorite; habanero tortillas from Trader Joe's)

Other additions 
(all are optional):

Plantains, sautéed in olive oil til' golden brown on each side

Avocado, mashed, or go all out with homemade guac (takes only 4 minutes!)

Homemade or store bought salsa; we used pineapple salsa from Trader Joe's

Daiya cheese, we used a block of cheddar yum! Melts and stretches like real cheese


Directions:

Saute onion in a pan with olive oil and garlic until browned on both sides. Add chili powder, cumin, beans, water, oregano, salt and pepper and cook until the water has evaporated. Mix well to prevent burning. Cool heat and use a bean masher or fork to mash mixture. Mix pumpkin puree, peppers, and cilantro in a food processor. Add to a mixing bowl and add bean mixture and mix with a spoon.

Create other additions to add to burritos.

Put a large spoonful of mixture in the middle of a tortilla, add toppings and roll up into a burrito. Enjoy!