Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa.

Makes 6 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

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
Fresh 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 tablespoons chopped fresh parsley
1/2 teaspoon salt
Freshly ground pepper to taste
6 8-inch flour tortillas (soft-taco size)
2 cups shredded lettuce

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.
2. Meanwhile, prepare Fresh Tomato Salsa, if using.
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.
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.)
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.

NUTRITION INFORMATION: Per serving: 331 calories; 13 g total fat (3 g sat, 6 g mono); 8 mg cholesterol; 45 g carbohydrate; 12 g protein; 4 g fiber; 587 mg sodium; 407 mg potassium.

Nutrition bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

3 Carbohydrate Servings

MAKE AHEAD TIP: Prepare through Step 3. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.

RELATED RECIPES: Fresh Tomato Salsa

These are amazing. We made them exactly as the recipe called for, and added some chipotle salsa. Yummy!

Julie, Steamboat Springs, CO

I thought this would be an interesting fall recipe to try as my school-age daughter and I love pumpkin. Sadly, the result wasn't what we expected. Try as I might, the patties couldn't form a good crust on the surface so it was a chore trying to flip the patties without breaking them in half. If I make these again, I'll try adding more breadcrumbs since the mixture was rather runny and the patties had a hard time staying together. Although my daughter liked the flavors of this recipe she did not like the texture at all. I can't say as I blame her -- I wasn't too crazy about it, myself. Rather mushy despite the indoor grilling.

Not bad, but an acquired taste, Fort Lauderdale, FL