Spicy Pumpkin Burritos

Spicy Pumpkin Burritos

Try this hearty vegetarian burrito using seasonal Fall vegetables.

Nutrition Facts

Spicy Pumpkin Burritos


259 Per Serving


10g Per Serving


9g Per Serving
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

  • 1 tsp. olive oil (extra virgin preferred)
  • 1/2 cup frozen whole kernel corn
  • 15.5 oz. canned, no-salt-added black beans (drained, rinsed)
  • 15 oz. canned solid-pack pumpkin (not pie filling)
  • 1 cup cooked brown rice, cooked without salt and margarine
  • 1/4 cup water
  • 1 tsp. ground cumin
  • 1 tsp. chile powder (made with ancho chiles preferred)
  • 1/2 tsp. dried oregano (crumbled)
  • 1/4 teaspoon cayenne pepper
  • 8 8-inch low-fat whole-grain tortillas, lowest sodium available
  • 1/2 cup sliced green onions
  • 1/2 cup fat-free sour cream
  • 1/2 cup shredded lettuce, such as romaine, or spinach
  • 1/2 cup chopped tomato


Tip: Click on step to mark as complete.

  1. 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.
  2. Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.
  3. Warm the tortillas using the package directions.
  4. 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.