1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Pumpkin and red-bean tortillas

Name: Pumpkin and red-bean tortillas
Prep time: 26 min
Cook time: 30 min
Total time: 56 min
Yield: 6 pieces
Cuisine: French
Ingredients: 300 g potimarron (Japanese chestnut pumpkin); 1 onion; 6 tablespoons olive oil; 1 tablespoon chilli spices; ½ teaspoon salt; 400 g tinned red kidney beans; 6 tortillas; 6 tablespoons olive oil; 150 g mozzarella

Here's a recipe for tortillas with a simple, pre-cooked vegetable filling, made from Japanese chestnut pumpkin (potimarron), onion and red kidney beans.

45 K 5/5 (1 reviews)

60 min.

Easy

8.55 €

6 pieces

9 Ingredients

Last modified on: April 4^th 2021

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: 1,355 grams

Times for this recipe

Preparation: 30 min.

Cooking: 30 min.

All in all: 60 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Pumpkin and red-bean tortillas : Stage 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.

Stage 2 - ⌛ 5 min.

Pumpkin and red-bean tortillas : Stage 2

Prepare 1 onion, chop finely and add to the bowl.

Stage 3 - ⌛ 1 min.

Pumpkin and red-bean tortillas : Stage 3

Add 6 tablespoons olive oil, 1 tablespoon chilli spices and ½ teaspoon salt. Mix well.

Stage 4 - ⌛ 2 min.

Pumpkin and red-bean tortillas : Stage 4

Lay a sheet of cooking parchment on a baking sheet and spread the mixture over this in an even layer, not too thickly.

Stage 5 - ⌛ 30 min.

Pumpkin and red-bean tortillas : Stage 5

Bake for 20 to 25 minutes until the potimarron is soft.

Leave to cool.

Stage 6 - ⌛ 1 min.

Pumpkin and red-bean tortillas : Stage 6

Using the same bowl, no need to wash it, tip in the 400 g tinned red kidney beans (already cooked).

Stage 7 - ⌛ 1 min.

Pumpkin and red-bean tortillas : Stage 7

Add the pumpkin and mix well.

Stage 8 - ⌛ 3 min.

Pumpkin and red-bean tortillas : Stage 8

Cooking the tortillas

Pour a spoonful of olive oil into a frying pan on medium heat. When hot, put in a tortilla.

Stage 9 - ⌛ 1 min.

Pumpkin and red-bean tortillas : Stage 9

Spread vegetable filling over half the tortilla, add some mozarella, cut into small pieces...

Stage 10 - ⌛ 2 min.

Pumpkin and red-bean tortillas : Stage 10

...and fold the tortilla over.

Leave to heat through gently and melt the cheese.

Stage 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.

Keeping: Should be eaten immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	140 RDI=50 %	360 RDI=30 %	220 RDI=30 %	4,010 RDI=200 %	16,770 RDI: 200 %
Per 100 g	10 RDI=4 %	30 RDI=2 %	20 RDI=3 %	300 RDI=20 %	1,240 RDI: 20 %
Per piece	20 RDI=9 %	60 RDI=6 %	40 RDI=6 %	670 RDI=30 %	2,800 RDI: 30 %