Enjoying this recipe?
How about being notified by e-mail with each new recipe on the site?
Your are:
Female
Male
(optional)
It's entirely
for free
, never more than 2 e-mails per week.
Pumpkin and red-bean tortillas
A recipe from
cooking-ez.com
April 4
th
2021
33 K
5
Imprimer cette page
-
Add photos
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:
Preparation
Cooking
Start to finish
30 min.
30 min.
60 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.
View this recipe :
https://cooking-ez.com/recipe-pumpkin-and-red-bean-tortillas.php
July 12
th
2025.