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.
Ingredients
Main Ingredients
- 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
- 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 and Cook Onion: Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, about 1 minute, taking care not to let it burn.
- Add Main Ingredients and Spices: Add the pumpkin purée, drained black beans, vegetable broth (or water), chili powder, ground cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper to the skillet.
- Simmer the Mixture: Reduce heat to low-medium and simmer the mixture for 8–10 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
- Warm Tortillas: While the filling simmers, warm the tortillas either in a dry skillet over medium heat or directly over a gas flame until pliable and slightly charred at the edges.
- Assemble the Tacos: Spoon the pumpkin and black bean mixture evenly into the warmed tortillas.
- Add Toppings: Garnish the tacos with your choice of crumbled queso fresco or feta, sliced avocado, fresh cilantro, lime wedges, and pickled red onions for extra flavor and freshness.
Notes
- Add roasted corn or sautéed peppers for extra flavor and texture.
- Make it vegan by skipping 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
