Description
A flavorful vegetarian taco filling made with spiced pumpkin and hearty black beans, topped with fresh garnishes. Perfect for fall weeknight dinners or meatless meal nights, these tacos combine creamy pumpkin purée with smoky spices and protein-rich black beans to create a comforting yet healthy meal option.
Ingredients
Base
- 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)
Spices
- 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
Serving
- 8 small corn or flour tortillas
- Optional Toppings:
- Crumbled queso fresco or feta
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Pickled red onions
Instructions
- Heat the oil and sauté onion: Heat olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
- Add garlic and cook until fragrant: Stir in the minced garlic cloves and cook for about 1 minute until fragrant but not browned.
- Add pumpkin and beans with spices: Add the pumpkin purée, drained black beans, vegetable broth, chili powder, ground cumin, smoked paprika, cayenne pepper if using, salt, and black pepper. Stir well to combine all ingredients thoroughly.
- Simmer the mixture: Reduce heat to low-medium and let the mixture simmer gently for 8–10 minutes, stirring occasionally to prevent sticking, until it thickens and the flavors meld together.
- Warm the tortillas: While the filling simmers, warm the tortillas in a dry skillet over medium heat or directly over a gas flame for a few seconds on each side until pliable and slightly charred.
- Assemble the tacos: Spoon the pumpkin and black bean filling evenly onto the warmed tortillas.
- Add toppings and serve: Top each taco with crumbled queso fresco or feta, sliced avocado, fresh cilantro, lime wedges, and pickled red onions or toppings of your choice. Serve immediately.
Notes
- Add roasted corn or sautéed peppers to the filling for extra flavor and texture.
- Make it vegan by skipping the cheese or using a dairy-free cheese alternative.
- Leftover filling keeps well in the refrigerator for 3–4 days and reheats nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
