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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.

49 K 5/5 (1 reviews)510535

Duration

1 hour

Difficulty

Easy

Last modified on: November 3^rd 2026

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: 1,335 grams

Times for this recipe

Preparation

30 min.

Cooking

30 min.

All in all

1 hour

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

Step 1 - ⌛ 10 min.

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.

Step 2 - ⌛ 5 min.

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

Step 3 - ⌛ 1 min.

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

Step 4 - ⌛ 2 min.

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

Step 5 - ⌛ 30 min.

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

Leave to cool.

Step 6 - ⌛ 1 min.

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

Step 7 - ⌛ 1 min.

Add the pumpkin and mix well.

Step 8 - ⌛ 3 min.

Cooking the tortillas

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

Step 9 - ⌛ 1 min.

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

Step 10 - ⌛ 2 min.

Pumpkin and red-bean tortillas : Step 10

...and fold the tortilla over.

Leave to heat through gently and melt the cheese.

Step 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	11 g RDI=16 %	27 g RDI=10 %	16 g RDI=22 %	291 kcal RDI=15 %	1,218 kJ RDI=15 %
Per piece	24 g RDI=36 %	59 g RDI=22 %	35 g RDI=48 %	645 kcal RDI=32 %	2,702 kJ RDI=32 %
Whole recipe	141 g RDI=217 %	355 g RDI=134 %	210 g RDI=287 %	3,872 kcal RDI=194 %	16,210 kJ RDI=194 %