Smoky Pumpkin and Black Bean Tacos Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Fall
Description

These pumpkin and black bean tacos are a hearty, plant-based taco option made with roasted pumpkin, warm spices, and protein-rich black beans. Perfect for quick weeknight dinners or healthy meal prep, this recipe delivers bold Mexican-inspired flavors with simple, wholesome ingredients.

Ingredients
    For the Roasted Pumpkin Filling
  • 2 cups ½ pumpkin (peeled and cut into 2 cm cubes)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
    • For the Black Bean Mixture
  • 1 cups ½ cooked black beans (rinsed and drained)
  • 1 tbsp olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • Salt to taste
    • For Taco Assembly
  • 8 small corn tortillas
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ¼ cup red onion (thinly sliced)
  • ½ cup avocado slices
    • Optional Sauce (Dairy-Free)
  • ¼ cup plain yogurt or plant-based yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt
Instructions
    Prepare the Pumpkin
  1. 1
    Preheat your oven to 200°C. Line a baking tray with parchment paper. Add the pumpkin cubes to a bowl, drizzle with olive oil, and sprinkle with smoked paprika, cumin, coriander, garlic powder, salt, and black pepper. Toss until every piece is evenly coated.
    2. Roast the Pumpkin
  2. 2
    Spread the seasoned pumpkin in a single layer on the prepared tray. Roast for 20–25 minutes, flipping halfway through, until the pumpkin is tender inside and lightly caramelized on the edges. Remove from the oven and let it rest for a few minutes.
    3. Cook the Black Beans
  3. 3
    Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds. Add black beans, chili powder, cumin, and salt. Cook for 5–7 minutes, gently mashing some beans to create a creamy texture.
    4. Combine the Filling
  4. 4
    Add the roasted pumpkin to the skillet with the black beans. Gently fold everything together and cook for 2–3 minutes so the flavors blend well. Taste and adjust seasoning if needed.
    5. Warm the Tortillas
  5. 5
    Heat the corn tortillas on a dry pan or directly over a low flame for a few seconds on each side until warm and flexible.
    6. Assemble the Tacos
  6. 6
    Fill each tortilla with the pumpkin and black bean mixture. Top with shredded lettuce, diced tomatoes, red onion, and avocado slices. Drizzle with the optional yogurt sauce if using.
Note
  • You can replace pumpkin with sweet potato or butternut squash if pumpkin is unavailable.
  • Store the filling separately in an airtight container in the refrigerator for up to 3 days.
  • These tacos are excellent for meal prep; simply reheat the filling before serving.
  • Add a squeeze of fresh lime juice just before serving for extra brightness.
Keywords: healthy tacos, vegetarian tacos, budget-friendly dinner, easy weeknight meal, pumpkin recipes
Read it online: https://petitepanini.com/recipe/smoky-pumpkin-and-black-bean-tacos-recipe/