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Curry Pumpkin and Black Bean Burritos

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Ingredients

Burritos

Serves 2

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 1 cup peeled and diced pumpkin, reserve any remaining pumpkin for other recipes

• 1 teaspoon cumin

• Kosher salt and black pepper

• 2 minced garlic cloves

• 1 can black beans, rinsed and drained

• 4 cups fresh spinach

• 2 large flour tortillas

Sauce

• ¼ cup plain Greek yogurt

• 2 tablespoons curry paste

• 1 tablespoon fresh lemon juice

• Kosher salt and black pepper

Directions

  1. Heat the oil in a medium skillet over medium heat.

  2. Add the onion once the oil is hot.

  3. Sauté the onion for 2-3 minutes or until softened and fragrant.

  4. Add the pumpkin followed by the cumin, a generous pinch of salt and black pepper.

  5. Cook while occasionally stirring for 20-25 minutes or until the pumpkin is golden brown on the exterior and tender on the interior.

  6. Toss in the garlic, black beans, and spinach.

  7. Cook while stirring for an additional 5 minutes or until the beans are warmed through and the spinach has wilted.

  8. Remove from the heat and set aside.

  9. Warm the tortillas by wrapping in a damp paper towel and microwaving for 20 seconds or until pliable.

  10. Make the sauce by combining the yogurt, curry paste, and lemon juice to a bowl.

  11. Season to taste with salt and black pepper.

  12. Spread each tortilla with an even layer of the curry yogurt sauce.

  13. Divide the filling among the tortillas. Spoon in the bottom center of each tortilla.

  14. Fold in the sides of each tortilla then roll.

  15. Serve.

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