I'd like to start off by reminding everyone that I am Polish and German; therefore, my quests into Mexican cuisine should not be judged for "authenticity" but only for deliciousness! Today's recipe comes from the Vegetarian Times' Low-Fat and Fast cookbook. I was really happy with how this dish turned out and how well the flavors worked together. The pumpkin gave a nice background taste without stealing the show. I could eat only one of these, just because they were so filling, but Bryan managed two!
You will need:
- large flour tortillas
- 1 Tbsp canola oil
- 1 cup chopped mushrooms (I think I used a 12-oz package)
- 1/2 cup corn kernels, rinsed if frozen
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp jarred, roasted jalapeno pepper slices (I subbed 1 tsp red pepper flakes instead)
- 15-oz can pumpkin puree (not pie filling)
- 15-oz can navy or Great Northern beans, drained and rinsed
- 1/2 - 3/4 cup leftover cooked rice (opt.)
- 1/4 cup water or vegetable stock
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- salsa, sour cream, cheese, shredded lettuce, or other desired toppings
Steps:
- Heat the oil in a large rimmed skillet over medium heat. Add the mushrooms, corn, and onion; cook and stir for about 4 minutes. Add in the garlic and jalapenos; cook and stir for another 2 minutes. (The vegetables should be tender-crisp.)
- Stir in the remaining ingredients (except for the tortillas and toppings). Cook, stirring occasionally, until the mixture is heated through (4-5 minutes).
- While that's getting warm, heat the tortillas to make them pliable. (I just zap them in the microwave for a few seconds.)
- Spoon about 1/2 cup of the pumpkin mixture across the center of one tortilla, folding in the sides to enclose the filling. (Guess who forgot the side-folding step?) Repeat with the remaining tortillas and filling. (You'll probably end up with 6-8 burritos.) Serve with toppings.
If you want, you can top the burritos with salsa and cheese and bake them in a baking dish at a low temperature for 15 or so minutes. This should be enough to melt the cheese. I guess doing this makes it more of an enchilada dish, but oh well.
When I make this again, I'd like to find something else to use in place of the onion. I needed less than a quarter of a big onion to give me 1/4 cup chopped onion, and it was a tad annoying to go through all the trouble of peeling and chopping for such a small yield. Maybe I could just slice up a few scallions instead and cook them for a shorter time. The original recipe called for zucchini instead of the mushrooms, but Bryan isn't a zucchini fan. It also didn't call for the cooked rice, but I had some leftover brown rice in the fridge and decided to use it. It bulked up the filling a bit, so I'm happy I included it.
This recipe could easily be vegan if you used non-dairy toppings. I'll post this week's vegan MoFo recipe tomorrow!
