Southwestern Pumpkin Burgers

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.

Meanwhile, prepare Fresh Tomato Salsa , if using.

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.

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.)

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.

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).