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A fan of Mexican food? Me too. Enjoy.

Spiced Pumpkin Burrito

I love a good wrap but sometimes a collard wrap just does not cut it (or the gluten-laden kinds). It took a few tries before I was fully pleased with the result of these gluten-free tortillas but now I can’t stop making them. Filling them with the season and making a Spiced Hokkaido Pumpkin Burrito was a winner in our home and therefore it ended up here. For you. Ready for all those holiday-y high vibe healthy meals. Note: be careful, the sour cream just might make your tastebuds disco dance.

Raw sour cream sauce
1 cup cashew nuts
1 tsp apple cider vinegar
1/4 tsp good quality salt
1/4 tsp lemon juice
1/4 tsp powdered turmeric

1. Soak the cashew nuts in water for at least 5 hours, thoroughly rinse and add to a high speed blender with the rest of the ingredients (or use an immersion blender). Blend until smooth. Spoon into a small plastic bag and refrigerate while making tortillas, roasted pumpkin and bean mix.

Spiced Hokkaido Pumpkin Filling
1 hokkaido pumpkin, around 1 kg cubed (peel if not organic)
1/2 tsp smoked paprika powder
1 tsp cinnamon
1/2 tsp caraway powder
1/2 tsp cardamom
2 tsp virgin coconut oil or ghee

1. Preheat the oven to 190 °C / 374 °F
2. In a large bowl, combine spices and oil, add the cubed pumpkin and toss until coated.
3. Add to a lined baking sheet and bake for 15 minutes. The pumpkin should not be mushy, that is a major disadvantage when making the burritos. Make tortilla breads and bean mix while the pumpkin is in the oven.

Tortillas
makes 5-8 breads
1 1/2 cup buckwheat flour
1 cup brown rice flour
1/2 tsp baking powder
4 tbsp virgin coconut oil/canola oil/ghee + a lil’ bit extra for frying
2 cups water
1/3 tsp good quality salt
pinch of chili

1. Combine all dry ingredients in a large bowl. If using coconut oil, gently melt in a warm water bath before adding that and the water to the bowl. Thoroughly combine all ingredients using a whisk.
2. Add a drizzle of coconut oil, canola oil or ghee to a frying pan (medium heat) and then a very large spoon-full of tortilla batter (ahem ”dough”). Spread it out really fast & evenly (this is crucial) into a thin round tortilla using a steel pancake turner or the like. Flip once the upside looks completely dry which takes a little less than 1 minute. The tortilla is done when the characteristic dark spots appear on the side that you fry last. Stack tortilla breads on a plate and cover completely with a tea towel. This will keep them bend-able and easy to work with when making the burrito. You need to keep them stacked under this tea towel until all are fried, this way they will be perfectly soft once it’s time to arranging the wraps. So no cheatin’!

Bean mix
2 cups / 400 g cooked black beans
1/2 stalk celery, finely chopped
1/2 leek, finely chopped
1 tsp virgin coconut oil /ghee

1. On medium heat, heat oil in a sauce pan, add celery and leek and cook until tender and slightly translucent. Add beans and cook until warm. Combine with the roasted pumpkin in a large bowl or directly on the lined baking sheet.

To serve
1 heaping handful fresh cilantro (leaves)
2 handful arugula
1 avocado, peeled & cubed

Arrange
Place a tortilla bread onto a plate, Spoon pumpkin/bean-filling onto the bread. Not too much – remember, you need to be able to roll it. Take the sour cream from the fridge, cut off a tiny piece of one edge of the plastic bag. This way you will be able to easily squeeze it out over the pumpkin/bean- filling. To finish, add arugula, cubed avocado and cilantro leaves and roll into burritos. If you want to be able to eat this creation sort of on-the-go I suggest wrapping it up in baking parchment paper. Either way – enjoy!
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