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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)510535

Duration

60 min.

Difficulty

Easy

Last modified on: April 4^th 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 30 min.

Cooking 30 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=16 %	26 g RDI=10 %	16 g RDI=23 %	296 kcal RDI=15 %	1,240 kJ RDI=15 %
Per piece	23 g RDI=36 %	59 g RDI=22 %	37 g RDI=51 %	667 kcal RDI=33 %	2,795 kJ RDI=33 %
Whole recipe	141 g RDI=217 %	355 g RDI=134 %	224 g RDI=308 %	4,005 kcal RDI=200 %	16,770 kJ RDI=200 %