• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • FAQS
  • Privacy Policy

Rants From My Crazy Kitchen logo

  • About
  • Recipe Index
  • Contact Me/Work With Me!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • FAQS
  • Privacy Policy
  • Follow Me!

    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Recipes

    September 18, 2018

    Cheesy Pumpkin Chorizo Burritos #PumpkinWeek

    Jump to Recipe Print Recipe

    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.

    Photo of a cut open Cheesy Pumpkin Chorizo Burrito on a white plate

    Welcome to day 2 of #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! You can read all about the giveaway prizes right here. 

    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.

    Photo of fully cooked Mexican chorizo

    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!

    Photo of a package of Cabot Colby Jack cheese on a white cutting board next to a cheese grater with the Cabot logo on it

    Once the chorizo is fully cooked, turn off the heat and stir in 1 cup of shredded cheese and ½ cup of pumpkin puree.

    Photo of cooked chorizo mixed with shredded cheese and 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 ¼ cup of the mixture in the middle of each tortilla.

     

    Photo of chorizo mixture on an open 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:

    Cheesy Mexican Chorizo Puff Pastry Tarts 

    Chorizo and Black Bean Chili

    Eggs with Chorizo and Potatoes 

    Read on after the recipe for Cheesy Pumpkin Chorizo Burritos to see all the other recipes shared today.

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, FACEBOOK,TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

    Photo of a cut open Cheesy Pumpkin Chorizo Burrito on a white plate
    Print Recipe
    5 from 1 vote

    Cheesy Pumpkin Chorizo Burritos

    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.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: MAIN COURSES/ENTRÉES
    Cuisine: Mexican/American
    Keyword: chorizo burrito recipe, how to roll burritos, pumpkin burrito recipe
    Servings: 6
    Calories: 592kcal
    Author: Bernadette

    Ingredients

    • 1 pound bulk Mexican chorizo sausage (I use beef chorizo)
    • 1 ¾ cup Colby Jack cheese , shredded (divided)
    • ½ cup pumpkin puree
    • 6 flour tortillas

    Instructions

    • 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 ½ 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 ¼ 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.

    Nutrition

    Calories: 592kcal | Carbohydrates: 19g | Protein: 29g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 1373mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3560IU | Vitamin C: 0.8mg | Calcium: 307mg | Iron: 2.8mg

    Here are today's #PumpkinWeek Recipes:

    Savory:

    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.

    THIS GIVEAWAY HAS NOW ENDED

     

    « Creamy Pumpkin Risotto #PumpkinWeek
    Pumpkin Mashed Potatoes #PumpkinWeek »
    37 shares
    • Facebook22
    • Twitter

    Reader Interactions

    Comments

    1. Caz says

      October 29, 2018 at 11:33 pm

      5 stars
      All that pumpkin puree I stored in the freezer in readiness for soups...……… is about to find a new life. [Well at least some of it will :-O ] Easy, simple, detailed, tasty. Loving it. Thanks for sharing. Regards, Caz

      Reply
      • Bernadette says

        October 30, 2018 at 9:35 am

        Great, I hope you like it!

        Reply
    2. Barrie Mooney says

      September 18, 2018 at 4:55 pm

      This is such a simple but packed with flavor, recipe! I always forget about chorizo but being in MA, I see it all the time!

      Reply
    3. Wendy Klik says

      September 18, 2018 at 11:37 am

      Perfectly luscious sounding burritos.

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Hi everyone! Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy! Read More…

    SUBSCRIBE TO RANTS FROM MY CRAZY KITCHEN

    SUBSCRIBE BY EMAIL TO RECEIVE NEW RECIPES AND POSTS WHEN THEY ARE PUBLISHED. YOUR EMAIL WILL ONLY BE USED TO SEND UPDATES.

    Hi everyone!
    Welcome to Rants From My Crazy Kitchen, where I share my favorite recipes and my thoughts on food, picky eaters, products, and restaurants. Join in the fun by subscribing to receive new posts as they are published. You can find out more about me by clicking on my picture. Enjoy!

    More about me →

    • Facebook
    • Pinterest
    • Twitter

    Trending Recipes

    • Close up photo of Broccoli Cheddar Pasta Salad
      Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe)
    • Photo of Creamy Cucumber Salad in a large white bowl on a wood table next to a black serving spoon
      Creamy Cucumber Salad
    • photo of a whole pot pie on a baking sheet on top of a wood table
      Chicken Pot Pie
    • Photo of 5 Ingredient Taco Soup in a white bowl topped with shredded cheese and sliced scallions along with a bowl of tortilla chips
      5 Ingredient Taco Soup

    Seasonal Favorites

    • photo of sliced brie on a platter surrounded by fruit
      Baked Brie With Apricot and Walnuts
    • close up photo of a filled and decorated cookie
      Salted Caramel Thumbprint Cookies
    • This Overnight Eggs Benedict Casserole with homemade Hollandaise sauce is perfect for Christmas morning or Sunday brunch. Just a few minutes of prep work the night before and you can have a delicious breakfast ready without any stress in the morning.
      Overnight Eggs Benedict Casserole
    • Slow Cooker Honey Ham

    Footer

    ↑ back to top

    • ABOUT
    • RECIPES
    • CONTACT ME/WORK WITH ME!
    • FAQS
    • PRIVACY POLICY

    • Facebook
    • Pinterest
    • Twitter

    Copyright © 2025 Rants From My Crazy Kitchen

    Enter your name and email address to subscribe by email
    Stay up to date on all the latest recipes, reviews, giveaways, and more for free!

    Your privacy is important! Please refer to Rants From My Crazy Kitchen's Privacy Policy for information how we use your information and protect your rights.

    37 shares
    37 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.