Pumpkin Tacos with Black Beans

If you’re ready to mix up your taco night, these pumpkin tacos are just what you need. They are a little bit spicy and a whole lot delicious. Serve them for Meatless Monday, Taco Tuesday, or any night of the week, as they’re ready in just 30 minutes!

While I love all tacos, I’ve been loving adding vegetarian tacos into our family meal rotation lately. That’s why, when a friend suggested trying pumpkin tacos recently, I knew I wanted to give them a try.

Now that pumpkin season is here, I decided to try making pumpkin spice tacos, and they’re a revelation. The sweet pumpkin pie spice and chipotle blend so well. And the Mexican Cotija cheese and lime crema keep the flavors from veering too far to the sweet side.

There are also black beans blended into the tender cooked pumpkin, which makes them a bit more filling for a meatless main course. I love them on soft corn tortillas, but if your family prefers crispy, they work just as well. Serve them with this five-minute Mexican coleslaw made with cabbage, cilantro, and lime to make it a complete meal!

Step-by-step instructions for making pumpkin tacos

Step 1: First, dice the pumpkin into small pieces. Then, start warming the tortillas.

Step 2: While the tortillas are in the oven, saute the onion, pumpkin, and garlic. Then cover the pan and cook until the pumpkin is nice and soft.

Step 3: Season the veggies with pumpkin pie spice and chipotle powder. Then, add the tomato sauce and black beans and bring the pan to a simmer.

Step 4: While the squash is cooking, whisk the sour cream, mayonnaise, lime zest, lime juice, and salt to make the crema.

Step 5: It’s time to eat! Assemble the tacos on the warm tortillas, top with all the toppings, and dig in!

Store and reheat

Store: The filling can be stored in a covered container in your fridge for up to 5 days.

Reheat: The filling reheats beautifully in the microwave. Cook it on high power, stirring once or twice, until it is steaming hot. Assemble tacos just before serving.

Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a star rating and review. It really helps a lot! Happy Cooking! ~ Katie

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4.91 stars (11 ratings)

Pumpkin Tacos with Black Beans

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

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These easy vegetarian pumpkin tacos are ready in only 30 minutes. The Mexican cotija cheese, lime crema, and chipotle balance the sweetness of the fresh pumpkin and pumpkin pie spice, making them savory and delicious.

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Ingredients

The Tacos

• ▢ 1 small pie pumpkin (about 1 pound 9 ounces)
• ▢ 8 small corn tortillas
• ▢ 4 teaspoons avocado oil
• ▢ 1 small onion (diced)
• ▢ 3 cloves garlic (minced)
• ▢ 1 teaspoon salt (divided)
• ▢ 1 tablespoon pumpkin pie spice
• ▢ ⅛ – ¼ teaspoon ground chipotle chili powder (to taste)
• ▢ 1 cup canned tomato sauce
• ▢ 1 cup canned black beans (drained)
• ▢ Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds (to serve)

The Crema

• ▢ 2 tablespoons sour cream or plain Greek yogurt
• ▢ 2 tablespoons mayonnaise
• ▢ 1 teaspoon lime zest
• ▢ 1 tablespoon lime juice

Instructions 

• Remove the top and bottom of the pumpkin with a sharp knife and peel it with a vegetable peeler. Cut it in half and remove seeds with a measuring spoon. Cut it into ½-inch thick slices and then into ½ -inch dice. Wrap the tortillas in foil and place them in the oven set at 325 degrees Fahrenheit. Heat through for about 12 to 15 minutes.
  1 small pie pumpkin, 8 small corn tortillas
• Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add the onion, pumpkin, garlic, and ¾ teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the squash is tender, 6 to 8 minutes. If the mixture is browning too much before the pumpkin is tender, add 1 to 2 tablespoons of water and reduce heat to medium to prevent it from burning.
  4 teaspoons avocado oil, 1 small onion, 3 cloves garlic, 1 teaspoon salt
• Remove the lid and sprinkle on the pumpkin pie spice and chipotle and stir to coat. Cook, stirring often until the spices are fragrant, about 1 minute. Add the tomato sauce and black beans and stir to combine. Bring it to a simmer, then remove it from the heat.
  1 tablespoon pumpkin pie spice, ⅛ – ¼ teaspoon ground chipotle chili powder, 1 cup canned tomato sauce, 1 cup canned black beans
• While the squash is cooking, make the crema. Whisk the sour cream, mayonnaise, lime zest, lime juice, and the remaining ¼ teaspoon salt in a small bowl.
  2 tablespoons sour cream or plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon lime zest, 1 tablespoon lime juice
• Assemble the tacos by dividing the squash mixture among the warm tortillas. Top with any or all of the topping toppings then drizzle on the crema and serve immediately.
  Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds

Notes

Alternatives to fresh pumpkin: Squash works well. I think butternut is the best substitute because it’s easy to dice. If you use pre-cut squash, cut it into smaller cubes for this recipe. You can also use peeled and diced white sweet potato. 

Nutrition

Serving: 2 tacos, Calories: 249kcal (12%), Carbohydrates: 39g (13%), Protein: 7g (14%), Fat: 9g (14%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 3mg (1%), Sodium: 1150mg (50%), Potassium: 497mg (14%), Fiber: 8g (33%), Sugar: 4g (4%), Vitamin A: 320IU (6%), Vitamin C: 9mg (11%), Calcium: 93mg (9%), Iron: 2mg (11%)

© Author Katie Webster

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.