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: 1,335 grams

Times:

Preparation	Cooking	Start to finish
30 min.	30 min.	1 hour

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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