These delicious and nutritious Turkey Pumpkin Burritos are a great way to use up leftover turkey or can be made with ground turkey as pictured. Black beans, Poblano peppers and cheese are also stuffed into these scrumptious burritos.
This fall Mexican inspired dish features so many ingredients native to America. It seems fitting as a post-Thanksgiving meal. The dish is high in protein, potassium and Vitamin A as well.
I thought the turkey meat would team up nicely with pumpkin and Poblano peppers in a taco/burrito filling. I was right, the pumpkin added a richness to the turkey and the spices went well with both. A native bird matched with native produce does sort of make sense anyway doesn't it.
My original plan was to make tacos, but I wanted to top them with crumbled goat cheese, which I forgot to pick up... doh. Cheddar was just fine for burritos & quesadillas, both of which I ended out using this filling in (teamed with some black beans, which I am mighty fond of). I've included the filling recipe, and images below of assembling the burritos. Like most tex-mex fillings it is quite versatile. You can pretty much do anything with it.
Rolling the Burritos
Here is an image collage of the process of rolling these turkey, pumpkin and black bean burritos.
*The sauce under the burrito in picture is just jarred salsa verde. These burrito would also go fantastically with my Avocado Lime Ranch dressing as a sauce.
Turkey Pumpkin Burritos with Black Beans
- 1 tbs olive oil
- 1 ½ cups raw pumpkin cubed into bite size pieces *swap butternut squash if you like
- ½ cup chopped Poblano pepper approx. one pepper
- ½ cup onion chopped
- 2 cloves of garlic minced
- 1 lb. ground turkey or shredded leftover turkey
- 1 tbs. paprika
- 1 tbs chili powder
- ½ teaspoon cumin
- ½ teaspoon Kosher salt
- ¼ cup salsa verde
- ½ tbs lime juice
- 3 tbs. chopped fresh cilantro
- 8 large flour tortillas
- 8 slices cheddar cheese or Monterey Jack
- Heat ½ tablespoon of oil in pan over med-high. Once hot add the pumpkin, peppers, onion and garlic. Saute until you get a little browning and pumpkin is cooked. Reserve to a bowl and set aside if using ground turkey. Leave in pan if using leftovers.
- Put the remaining ½ tablespoon of oil in pan, then add the turkey. Break the meat up and fry until mostly cooked, add the paprika, chili powder, cumin and salt, and continue cooking until the turkey is fully cooked.If using leftover turkey, just toss it and the seasonings in. If it seems dry add a tablespoon or two of broth or water.
- Add the vegetables back into the pan with the turkey. Stir in the salsa verde and lime juice, and continue stirring over the heat for a minute.
- Add the cilantro, stir to mix evenly and take off burner.
- Roll with a slice of cheese in large flour tortillas to make burritos.Also use filling in tacos, quesadillas, salads or anywhere else cooked ground meat would be suitable.