Mexican style food is a staple at our house. Not only do I love the flavours, I love how simple and easy these dishes are to prepare.
Plus I'm always looking for another excuse to use my Vegan Queso Sauce. I could eat that stuff by the bucket!
I came up with this recipe one day when I was contemplating what to make for dinner with some of the staples in my pantry. A can of black beans, a tin of pumpkin puree, and a couple of standard veggies that I always have on hand (onion, pepper) and voila! Pumpkin Black Bean Burritos!!
These are even better the next day, so plan for leftovers!
2 tsp. olive oil
1 medium yellow onion, diced
1 red bell pepper
3 cloves garlic, minced
1 jalapeño, minced
1 can black beans, drained
1 1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 cups pumpkin puree
1 Tbsp. lime juice
2 tsp maple syrup
8-10 flour or corn tortillas
1 cup of your favourite salsa
1 cup of Zengarry Queso sauce**
Green onion, cilantro, and/or avocado for garnish
Heat the olive oil in a frying pan. Add the onion and bell pepper and sauté until onion is translucent, about 5 minutes. Add garlic and jalapeño and cook for 2 minutes more. Add the black beans, spices, salt pumpkin puree and stir in well. Cook stirring until everything is heated through and well mixed. Remove from heat and add the lime juice and maple syrup.
Preheat the oven to 350 degrees F. Spray an oven proof casserole dish with non-stick cooking spray.
Lay a tortilla flat. Fill with about 1/3 cup of the pumpkin mixture and roll up like a cigar. Place the burrito at the inside edge of the casserole. Repeat this process with the rest of the tortillas, lining the filled burritos up next to each other in the casserole.
Top the tortillas with salsa and Zengarry Queso sauce. Cover the casserole with aluminum foil and bake at 350 degrees F for 30 minutes. Remove the foil and cook for 10 minutes more. Remove from the oven and let stand 10 minutes.
Garnish with green onions, cilantro and/or avocado and serve warm.
Zengarry Queso Sauce**
In a small sauce pan combine Zengarry Smokey Jalapeño Cashew Cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy. Add salsa and cayenne pepper and warm. Don't heat too much, you don't want it to boil or stick to the pan!