Description
These Pumpkin and Black Bean Tacos are a delightful vegetarian option filled with spiced pumpkin and hearty black beans, topped with fresh garnishes. Perfect for a fall weeknight dinner or a meatless meal.
Ingredients
Main Taco Filling:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can pumpkin purée (not pie filling)
- 1 (15 oz) can black beans, drained and rinsed
- ½ cup vegetable broth (or water)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
Additional:
- 8 small corn or flour tortillas
Optional Toppings:
- Crumbled queso fresco or feta
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Pickled red onions
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 4 minutes.
- Stir in garlic and cook until fragrant, 1 minute.
- Add pumpkin purée, black beans, vegetable broth, chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
- Simmer 8–10 minutes, stirring occasionally, until thickened and flavors meld.
- Warm tortillas in a skillet or directly over a gas flame.
- Spoon pumpkin–black bean mixture into tortillas.
- Top with cheese, avocado, cilantro, lime, or toppings of choice.
Notes
- Add roasted corn or sautéed peppers for extra flavor.
- Make it vegan by skipping cheese or using a dairy-free alternative.
- Leftover filling keeps 3–4 days in the fridge and reheats well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg
