Chef Keoni Chang shares how to prepare Kabocha Pumpkin in a whole new delicious way, which goes great in our recipe for Vegetarian Smokey Pumpkin Burritos.
|5||each||tomatillos, outer husk removed|
|6||each||chipotle chilies, canned|
|1||each||medium-size sweet green pepper, cored, seeded and diced 1/2 inch|
|1||each||medium-size sweet red pepper, cored, seeded and diced 1/2 inch|
|1||each||medium onion, finely sliced|
|4||Cup||peeled and cubed 3/4 inch kabocha pumpkin or butternut squash|
|1||Can||(15.5 ounces) black beans with water (do not drain)|
|1||Cup||fresh corn kernels or frozen white corn kernels|
|1⁄4||Cup||water or vegetable stock|
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