Pumpkin and Black Bean Burrito

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 665.7 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 11.6 g
  • Protein: 9.8 g

View full nutritional breakdown of Pumpkin and Black Bean Burrito calories by ingredient

Number of Servings: 4


    1 - 15ounce can black beans, rinsed and drained
    3 ounces chopped onion
    3 ounces chopped mushrooms
    3 ounces chopped celery
    1 tbsp chopped garlic
    2 tbsp chili powder
    1 tsp ground cumin
    1 tsp oregano
    1/2 cup water
    1 tsp olive oil
    1 cup pumpkin puree
    1/2 cup chipotle salsa or 1 chipotle pepper in adobo sauce (chopped)


In nonstick skillet, heat up olive oil. Add onion, mushrooms, and celery. Saute till tender. Add garlic, chili powder, cumin and saute for a minute. Add rinsed & drained black beans, oregano, water. Cook until most of the water has evaporated.

Mix the pumpkin puree, chipotle peppers or salsa and warm in the microwave.

Place some of the pumpkin mixture and some of the bean mixture and into a tortilla and wrap it.
Top with salsa, shredded cheese, sour cream, lettuce, tomatoes, etc.

Makes 4 -6 servings. (calorie count is for 4 and without the tortillas/extras)

Number of Servings: 4

Recipe submitted by SparkPeople user KIERAE.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    I think this is a good base for what could be an ind=credible recipe. Neither of my kids liked it as is, so I've got to tweak it a bit next time. I'm going to cut the chili powder in half, use less pumpkin and add some cinnamon to the pumpkin salsa mix. - 9/18/08

  • no profile photo

    Awesome recipe! I didn't have any celery on hand, and I also used peppers instead of mushrooms. Great flavor, I would definitely make this again. I used sliced avacado as a topping. - 5/4/08

  • no profile photo

    This sounds phenomenal. I love using pumpkin as something besides dessert. - 12/4/07