Heart Healthy
Skip the meat and try this hearty vegetarian burrito full of fiber and goodness.
Print Recipe
Spicy Pumpkin Burritos
-
Servings
8
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Serving Size:
1 burrito
Ingredients
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1 teaspoon olive oil -
1/2 cup whole kernel corn -
15.5 ounce black beans -
15 ounce pumpkin -
1 cup brown rice -
1/4 cup water -
1 teaspoon cumin -
1 teaspoon chili powder -
1/2 teaspoon oregano -
1/4 teaspoon cayenne -
8 whole-grain tortillas -
1/2 cup green onions -
1/2 cup sour cream -
1/2 cup lettuce -
1/2 cup tomato
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally. -
Stir in the beans, pumpkin, rice, water, cumin, chile powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through. -
Warm the tortillas using the package directions. -
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 259 | |
|---|---|---|
| Total Fat | 3.0 g | |
| Saturated Fat | 0.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 3 mg | |
| Sodium | 366 mg | |
| Total Carbohydrate | 49 g | |
| Dietary Fiber | 9 g | |
| Sugars | 9 g | |
| Protein | 10 g | |
Dietary Exchanges
3 starch, 1/2 lean meat
-
Servings
8
-
Serving Size:
1 burrito
Ingredients
-
1 teaspoon olive oil -
1/2 cup whole kernel corn -
15.5 ounce black beans -
15 ounce pumpkin -
1 cup brown rice -
1/4 cup water -
1 teaspoon cumin -
1 teaspoon chili powder -
1/2 teaspoon oregano -
1/4 teaspoon cayenne -
8 whole-grain tortillas -
1/2 cup green onions -
1/2 cup sour cream -
1/2 cup lettuce -
1/2 cup tomato
Directions
Tip: Click on step to mark as complete.
-
In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally. -
Stir in the beans, pumpkin, rice, water, cumin, chile powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through. -
Warm the tortillas using the package directions. -
Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.
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