Halloween Mummy Wraps with Black Beans and Pumpkin

Black beans and tofu are combined with pumpkin and cumin into a spicy filling, served in wraps as Halloween mummies. The mummies get olive eyes and a dip made from soy yogurt and lime.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 4 pc Wheat tortillas
• 1 can Black beans, drained
• 250 g Firm plain tofu
• 200 g Unsweetened pumpkin purée
• 1 pc Red onion
• 1 pc Garlic clove
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 1 pc Lime, juice and zest
• 8 pc Black olives, pitted
• 1 tbsp Cooking oil
• 100 g Plain soy yogurt
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Finely dice the onion and garlic and sauté them in the oil over medium heat in a pan for about 4 minutes until translucent.
3. Crumble the tofu, add it to the pan and fry for 5 minutes until it takes on a light color. Season with paprika powder, cumin and a little salt.
4. Drain and rinse the beans and add them to the pan with the pumpkin purée and the lime juice. Mash everything roughly and let it cook for 2 more minutes. Season with salt and pepper and let it cool slightly.
5. Spread the filling over two tortillas and roll them into firm rolls. Place the rolls seam side down on the baking tray.
6. Cut the remaining two tortillas into thin strips and wrap the rolls with them like mummy bandages.
7. Stir a dip from the soy yogurt with a little salt and lime zest. Place two olive halves per mummy as eyes on the wraps with a little dip.
8. Bake the mummies for 12 to 15 minutes until the tortillas are golden brown. Serve with the remaining dip.