Pumpkin is still in season and is a delicious foundation for many recipes beyond pie! Fresh pumpkin can be roasted in the oven, the slow cooker or even the microwave. Canned pumpkin is also delicious and easily incorporated into recipes. Either way, you'll gain a great dose of beta-carotene, fiber, manganese and vitamin K.
This recipe is a great way to use leftover cooked chicken.
Recipe developed by Holly Larson, MS, RD
Makes 8 burritos
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
2 teaspoons cumin
1 ½ cups pumpkin purée
1 ½ cups cooked chicken, diced
8 whole wheat tortillas
shredded cheddar cheese, shredded lettuce and your favorite salsa
- In a large skillet, warm olive oil over medium-high heat. Add onion and garlic and sauté until tender, 3-4 minutes.
- Add beans, cumin, pumpkin and cooked chicken and cook until heated through and bubbly.
- Portion pumpkin filling into the whole wheat tortillas and add desired toppings.