Ingredients

• 6 teaspoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 1/2 cup finely chopped red or green bell pepper
• 1/2 cup fresh or frozen corn
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• Tomato Salsa, optional (recipe follows)
• 1/2 cup canned unseasoned pumpkin puree
• 1/2 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup toasted wheat germ
• 1/2 cup fine dry breadcrumbs
• 2 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 6 8-inch flour tortillas, (soft-taco size)
• 2 cups shredded lettuce

---

Cooking Directions

Step 1

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

Step 2

Meanwhile, prepare Tomato Salsa, if using.

Step 3

Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Step 4

Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

Step 5

Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.