Great Legume Burrito

Serves: 4-6

Pinto Beans

2 cups dry pinto beans
1 tablespoon olive oil
½ white onion, chopped
1½ teaspoons cumin
8 cups water
½ teaspoon oregano
2 teaspoons salt
1 teaspoon black pepper

1. Place the beans in a large colander and sort through them to remove and discard any stones or debris. Rinse them well and transfer to a large bowl. Cover with 2-3 inches of water and discard any beans that float to the surface.

2. Soak at room temperature for 8 hours or overnight.

3. Drain and rinse beans.

Burritos

6 flour or whole wheat tortillas
1 can enchilada sauce (10 oz.)
3 tablespoons canned pureed pumpkin
Cilantro, chopped (about ⅓ cup)
¼ cup shredded vegan cheddar or mozzarella cheese
1 heaping spoonful Silk or other plain dairy-free yogurt (optional)

1. Add pumpkin and pinto beans with their juice to a large cast iron pan, bringing to a boil, and then reduce the heat to medium and simmer for approximately 15-20 minutes, stirring with a wooden spatula and crushing the beans against the side of the pan, until the fluid is reduced.

2. Lay the tortillas out on the baking dish one at a time, adding a portion of the bean mixture to the middle, and fold, being sure to tuck the front and back of the tortilla in before wrapping the long edges in on themselves. It may be helpful to flip the burritos over so they stay folded.

3 Pour the enchilada sauce over the burritos to cover and top with vegan cheese. Bake for about 20 minutes or until the cheese is browned. Serve topped with the remaining salsa and vegan yogurt if desired and garnish with cilantro.