Pumpkin season is comming and I started it of with a very autumnal tortilla version. Pretty simple to prepare and tastes delicious.

Ingredients

• 6 tortillas
• small hokkaido pumpkin
• two chicken brests
• can of red beans
• salt & pepper
• 1/4 tsp cinnamon
• 1/2 tsp cumin
• 1 tsp chili

Sauce:

• 250g yoghurt
• 1/4 tsp salt
• 1/4 tsp sugar
• 2 minced cloves of garlic

Instructions

Cut the chicken breasts into bigger pieces. Spice them with salt and pepper and half of the cumin. Preheat some oil in a pan and add them. Fry them on high heat until they get some colour on all sides, add the chili and lower the heat. Let them steam covered until they are nearly fully cooked.

In the meanwhile seed the pumpkin and cut it into small pieces. Once the chicken is done, place them aside and add the pumpkin in the pan. Add ab it of water and let it cook until fully cooked through. Dont add too much water, you want no access liquid in there at the end. Rather add a bit later on if it needs more. Once the pumkin is super soft add the red beans and the rest of the spices. Salt and pepper to taste. Mix in the chicken.

For the sauce just mix all ingredients together.

Roll the tortiallas and heat them up on both sides in the pan until they get a bit of colour.

Tip

If you have access filling store it in a separate container from the tortillas in the fridge (do not pre fill them). Rather fill them once you want to eat them, place them in a cold pan and start heating them. When the pan gets hot and you see the first sign of browning, reduce the heat to low to medium. Let it heat on the first side until golden, then flip and wait for the other one.