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Photo of a cut open Cheesy Pumpkin Chorizo Burrito on a white plate
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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
Cook Time20 minutes
Total Time35 minutes
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