• 6servings
  • 60minutes
  • 329calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, E, P
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 teaspoon(s) extra-virgin olive oil , divided

  2. 1 medium onion , chopped

  3. 1/2 cup(s) finely chopped red or green bell pepper

  4. 1/2 cup(s) fresh or frozen corn

  5. 2 clove(s) garlic , minced

  6. 2 teaspoon(s) chili powder

  7. 1 teaspoon(s) ground cumin

  8. Fresh Tomato Salsa

  9. 1/2 cup(s) canned unseasoned pumpkin puree

  10. 1/2 cup(s) shredded Monterey Jack or Cheddar cheese

  11. 1/2 cup(s) toasted wheat germ

  12. 1/2 cup(s) fine dry breadcrumbs

  13. 2 tablespoon(s) chopped fresh parsley

  14. 1/2 teaspoon(s) salt

  15. Freshly ground pepper to taste

  16. 6 8-inch flour tortillas (soft-taco size)

  17. 2 cup(s) shredded lettuce

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder, and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

  2. Meanwhile, prepare Fresh Tomato Salsa , if using.

  3. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt, and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

  4. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

  5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa , if desired.

  6. Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 high-fat meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).


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