Spicy Pumpkin Burritos


6 large whole grain tortillas
1 tbsp vegetable oil
1 cup chopped mushrooms
½ cup corn kernels
1 medium onion, chopped
1 small jalapeno pepper, seeded and chopped
15-oz can pumpkin puree (not sweetened pie filling)
15-oz can black beans, drained and rinsed
¼ cup water or vegetable stock
1 tsp ground cumin
1 tsp chili powder
½ tsp dried oregano
salsa, non-dairy cheese, shredded lettuce, cilantro, guacamole or other desired toppings


Heat the oil in a large non-stick skillet over medium heat. Add the mushrooms, corn, and onion; cook and stir for about 5 to 7 minutes, until onion is translucent.

Stir in the pumpkin, black beans, liquid and spices. Cook, stirring occasionally, until the mixture is heated through (4 to 5 minutes).

While that's warming up, heat the tortillas in the microwave for 30 seconds or so to make them pliable. Spoon about ½ cup of the pumpkin mixture across the center of one tortilla. Roll up the tortilla, folding in the sides to enclose the filling. Repeat with the remaining tortillas and filling. Serve with toppings.