Pumpkin & Black Bean Burritos

Ingredients:

- 200g (7 ounces) cubed raw pumpkin, diced into 1cm cubes
- 100g (3.5 ounces) raw weight black beans (about 1 cup cooked beans)
- 2 spring onions (scallions, green onions, etc)
- 1 teaspoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili flakes
- 2 teaspoon Cajun seasoning
- 1 teaspoon Adobo seasoning
- 2 lite/healthy/low-fat/etc flour tortillas or wraps
- salsa and/or shredded cheese (optional)

Step 1:

Simmer the diced pumpkin for ten minutes or until soft, and drain. If you're lucky enough to live in a country that has tinned black beans, then open up your can, and drain. Otherwise, add 100g (3.5 ounces) black beans to a saucepan with about 4-5 cups of boiling water and simmer for 60-90 minutes, or until soft. Drain any remaining water.

Step 2:

Finely chop the white portions of the spring onions, chopping more coarsely the greener it gets.

Step 3:

Heat olive oil (or other "good fat" oil of your choice) in a pan until translucent. Add pumpkin, black beans, and spices and cook on medium heat, stirring constantly for 2-3 minutes. If it starts to stick, add a tablespoon or two of water to the pan to keep everything moving.

Step 4:

Spoon onto tortillas.

Step 5:

Fold into burrito shape and serve with salsa or shredded cheese. These Pumpkin & Black Bean Burritos are surprisingly VERY filling and the pumpkin/bean/onion mixture is very good reheated for lunch the next day, too!