Mexican Pumpkin Tortillas

by Ooooby Crew
Mexican Pumpkin Tortillas


Approx 500g pumpkin; peeled, seeded and diced into small pieces
Cooking oil
Salt and pepper
Chard, spinach or other greens cooked, drained and roughly chopped
Grated mild cheddar cheese or mozzarella
8 tortillas


Preheat oven to 200 C. Place the pumpkin in a roasting tray and toss in cooking oil with salt and pepper. Roast pumpkin until cooked through. Divide the cheese, greens and pumpkin into roughly four equal quantities. Heat a large heavy based frying pan on a medium heat and place one tortilla in the pan. Sprinkle grated cheese over the tortilla and then add a serving of the pumpkin and the cooked greens on top. Place another tortilla over the top of the veg and cheese. When the cheese is looking melted carefully flip the tortilla over and cook on the other side for 2 or 3 minutes. Remove from pan and slice into wedges. Repeat with remaining tortillas and filling. For a substantial meal, serve with accompaniments such as guacamole, tomato salsa and sour cream.

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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