Pumpkin & Black Bean Burritos

1 Tbs olive oil
1 onion, chopped
2 cloves garlic, minced
2 Tbs chili powder
2 tsp cumin (ground)
1 can beans (black or kidney, drained and rinsed)
1/2 cup water
1 tsp oregano
salt and pepper to taste
1 can pumpkin puree
1 chipotle pepper in adobo sauce, chopped
2 Tbs cilantro, chopped
6 tortillas
sour cream, salsa, cheese (all optional toppings)

1) Heat the oil in a pan.
2) Add the onion and saute until tender, about 3-5 minutes.
3) Add the garlic and saute until fragrant, about 30-60 seconds.
4) Add the chili powder, and cumin and saute for about a minute.
5) Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.
6) Remove the beans from the heat and mash half of them with a fork.
7) Mix the pumpkin puree, chipotle peppers and cilantro and warm in the microwave.
8) Place some of the pumpkin mixture and some of the bean mixture and into a tortilla and wrap it.
9) Top with salsa, shredded cheese, sour cream etc.

Review:  I didn't mash the beans, as I figured it was a burrito and needed some substance to it.  I used the special Mexican sour cream we've recently fallen in love with, and added cheddar cheese.  This was a nice lunch and made about 5 burritos for us.  Yum.