Pumpkin Tacos with Black Beans
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.
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.
Serving: 2 tacos, Calories: 249kcal, Carbohydrates: 39g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 3mg, Sodium: 1150mg, Potassium: 497mg, Fiber: 8g, Sugar: 4g, Vitamin A: 320IU, Vitamin C: 9mg, Calcium: 93mg, Iron: 2mg