Description
Experience a vibrant, plant-based dinner that comes together in under 30 minutes. These Pumpkin and Black Bean Tacos are the ultimate healthy weeknight meal, combining the earthy sweetness of pumpkin puree with protein-packed black beans. Seasoned with warm spices like cumin, chili powder, and smoked paprika, these tacos deliver a delicious, satisfying comfort food experience. Perfect for a quick family dinner, these meatless tacos are sure to become a staple in your culinary rotation.
Ingredients
1 can (15 oz) black beans, rinsed and drained
1 cup pumpkin puree (not pie filling)
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
8 small corn or flour tortillas
Optional toppings: fresh cilantro, avocado slices, lime wedges, crumbled feta or cotija cheese
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3 to 5 minutes until translucent and soft.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the cumin, chili powder, and smoked paprika.
Add the pumpkin puree and black beans, mixing well until the spices are evenly distributed.
Lower the heat and simmer for 5 minutes until thick and heated through; season with salt and pepper.
Warm the tortillas in a dry skillet or microwave.
Spoon the mixture into the tortillas and garnish with desired toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water to maintain a creamy consistency. Use corn tortillas for a gluten-free option.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg