• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Pumpkin Cotija Burrito

    Pumpkin doesn't just fill pies -- it can boost flavor into the folds of tortilla wrap, too! Pumpkin Cotija Burritos pair sweet roasted pumpkin and salty cotija cheese with a hint of chile spice for a new take on a classic autumn ingredient. 


    Ingredients
    2
    small pumpkins, about 3 pounds
    4
    whole wheat tortillas
    4
    ounces
    cotija, crumbled
    3
    tablespoons
    cilantro
    1
    teaspoon
    ground ancho chile
    1
    teaspoon
    chili powder
    1
    tablespoon
    Olive Oil
    *
    salt and pepper to taste
    Directions
    Preheat the oven to 400ºF.
    Line baking sheet with aluminum foil.
    Cut top off of pumpkin and slice in half. Scoop out seeds and membranes.
    Brush inside and outside of halves with 1 tablespoon olive oil mixed with 1 teaspoon chili powder.
    Cut each half into 1-inch slices. Add slices to baking sheet and sprinkle with coarse sea salt and fresh cracked black pepper.
    Roast pumpkin on middle rack for 30 minutes, flipping half way through. Allow to cool slightly.
    Remove skin from pumpkin and dice flesh. Fold in cilantro and set aside.
    Warm tortillas on a pan or on a gas burner until flexible and pliable.
    One at a time, add 1/2 ounce of cotja in center of tortilla.
    Top cotija with 1/2 cup diced roasted pumpkin. Sprinkled with ancho chile and top with 1/2 ounce of cotija.
    Wrap by first folding the left and right sides in, then folding the bottom flap up and rolling the burrito up until all flaps and seams are on the bottom.
    Serve warm.

    The base number of servings for this recipe is 4
    OK

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