Pumpkin and red-bean tortillas

A recipe from cooking-ez.com

For 6 pieces, you will need:

• 1 300 g potimarron (Japanese chestnut pumpkin)
• 2 1 onion
• 3 6 tablespoons olive oil
• 4 1 tablespoon chilli spices
• 5 ½ teaspoon salt
• 6 400 g tinned red kidney beans
• 7 6 tortillas
• 8 6 tablespoons olive oil
• 9 150 g mozzarella
• Total weight: 1,353 grams

Times:

Preparation	Cooking	Start to finish
26 min.	30 min.	56 min.

Step by step recipe

1	The vegetable filling Preheat the oven to 390°F (200°C). Cut 300 g potimarron (Japanese chestnut pumpkin) into small pieces and put in a bowl.
2	Prepare 1 onion, chop finely and add to the bowl.
3	Add 6 tablespoons olive oil, 1 tablespoon chilli spices and ½ teaspoon salt. Mix well.
4	Lay a sheet of cooking parchment on a baking sheet and spread the mixture over this in an even layer, not too thickly.
5	Bake for 20 to 25 minutes until the potimarron is soft. Leave to cool.
6	Using the same bowl, no need to wash it, tip in the 400 g tinned red kidney beans (already cooked).
7	Add the pumpkin and mix well.
8	Cooking the tortillas Pour a spoonful of olive oil into a frying pan on medium heat. When hot, put in a tortilla.
9	Spread vegetable filling over half the tortilla, add some mozarella, cut into small pieces...
10	...and fold the tortilla over. Leave to heat through gently and melt the cheese.
11	Serve without delay, and make the other tortillas the same way.

Remarks

Using the same idea, you can vary your tortilla filling with different vegetables, cheese, spices, etc.

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