Spicy Vegan Pumpkin Burrito with Roasted Veggies and Avocado

 

Ingredients

·         2 tbsp black beans (cooked or canned, rinsed)

·         1/4 cup canned pumpkin purée

·         1/2 fresh jalapeño, finely diced

·         1/2 small red bell pepper, sliced

·         1/2 zucchini, sliced into half-moons

·         3–4 mushrooms, sliced

·         1/2 block firm tofu, pressed and cubed (optional for protein)

·         1 tbsp olive oil

·         1/2 tsp chipotle chili powder

·         1/4 tsp ground cumin

·         1/4 tsp garlic salt

·         1 low-carb tortilla (e.g., Mission Carb Balance or similar)

·         1/2 ripe avocado

·         Fresh lime juice (to taste)

Instructions

1.       Preheat your air fryer to 375°F (190°C).

2.       In a bowl, toss zucchini, red bell pepper, mushrooms, and tofu (if using) with olive oil, chipotle chili powder, cumin, and garlic salt.

3.       Air fry the veggie mixture for 12–15 minutes, shaking halfway through, until veggies are tender and edges are golden.

4.       Meanwhile, mash black beans and pumpkin purée together in a small bowl. Stir in finely diced raw jalapeño. Season with a pinch of salt if desired.

5.       Warm the low-carb tortilla briefly in a skillet or microwave to make it pliable.

6.       Spread the pumpkin-bean mixture onto the center of the tortilla. Top with the roasted veggie mix.

7.       Roll into a burrito. If desired, lightly toast it in a skillet or air fryer for a crisp outer texture.

8.       Mash the avocado and spread it over the top of the warm burrito. Squeeze fresh lime juice on top before serving.