This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions, as always, are mine alone. Spicy, Cheesy Pumpkin Chorizo Burritos are easy to make, with Mexican chorizo mixed with pumpkin puree and Colby Jack cheese, and put a Fall twist on Mexican night.
Here is how to make Pumpkin Chorizo Burritos.
Crumble bulk Mexican chorizo (the kind I buy is all beef) in a large pan. I find it easiest to do this with with my hands, it just doesn’t crumble nicely when trying to do it with a spoon or spatula.
Cook over medium-high heat, stirring often and breaking the meat up even more, until cooked through. Once it is fully cooked there shouldn’t be much fat left that would need to be drained. I don’t drain it at all, usually.
While cooking the chorizo, I shredded #PumpkinWeek sponsor Cabot’s Colby Jack cheese. We really do love all of their products here, but their cheeses are my favorite!
Once the chorizo is fully cooked, turn off the heat and stir in 1 cup of shredded cheese and 1/2 cup of pumpkin puree.
Heat tortillas according to package directions. I always heat tortillas in the microwave.
Preheat the oven to 350 degrees F. Place each tortilla on a flat surface, and place about 1/4 cup of the mixture in the middle of each tortilla.
I didn’t take a picture of rolling the burritos, but you want to take both sides of the tortilla and fold them over to the middle of the filling, then take the bottom and roll up. Place the rolled burritos in a baking pan and top the burritos with remaining cheese. Bake for 5-10 minutes, or until the cheese is melted.
Cheesy Pumpkin Chorizo Burritos
Here are some more recipes using Mexican chorizo:
Read on after the recipe for Cheesy Pumpkin Chorizo Burritos to see all the other recipes shared today.
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Cheesy Pumpkin Chorizo Burritos
- 1 pound bulk Mexican chorizo sausage (I use beef chorizo)
- 1 3/4 cup Colby Jack cheese , shredded (divided)
- 1/2 cup pumpkin puree
- 6 flour tortillas
- Crumble bulk Mexican chorizo in a large pan. Cook over medium-high heat, stirring often and breaking the meat up even more, until cooked through.
- Once the chorizo is fully cooked, turn off the heat and stir in 1 cup of shredded cheese and 1/2 cup of pumpkin puree.
- Heat tortillas according to package directions. Preheat the oven to 350 degrees F.
- Place each tortilla on a flat surface, and place about 1/4 cup of the mixture in the middle of each tortilla. Take both sides of the tortilla and fold them over to the middle of the filling, then take the bottom and roll up. Place the rolled burritos in a baking pan and top the burritos with remaining cheese.
- Bake for 5-10 minutes, or until the cheese is melted.
Here are today’s #PumpkinWeek Recipes:
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife
Baked Goods & Desserts:
Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own.
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