Go Back
–+ servings
Pumpkin and Black Bean Tacos

Pumpkin and Black Bean Tacos for a Cozy Fall Delight

Enjoy these delicious Pumpkin and Black Bean Tacos, a nutritious vegetarian option perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 8 pieces Tortillas Corn or flour based on preference
  • 1 cup Pumpkin Puree Canned or fresh
  • 2 cups Refried Black Beans For added protein
For the Filling
  • 1 cup Shredded Cheese Optional: cheese blend or vegan cheese
  • 2 tablespoons Cooking Oil Olive or vegetable oil
For Customization
  • Favorite Toppings Avocado, salsa, or sour cream

Equipment

  • Mixing Bowl
  • Skillet

Method
 

Step‑by‑Step Instructions for Pumpkin and Black Bean Tacos
  1. In a mixing bowl, combine the refried black beans with pumpkin puree until smooth. Season with spices if desired and set aside.
  2. Lay out tortillas and spread a layer of the bean-pumpkin mixture onto each, leaving space at the edges. Sprinkle shredded cheese on top.
  3. Heat cooking oil in a skillet over medium heat. Place filled tortillas in the skillet and cook for 3-4 minutes until the bottoms are golden brown. Flip and cook the other side for another 3-4 minutes.
  4. Remove tacos from the skillet, place on paper towel-lined plate, and garnish with avocado, salsa, or sour cream. Serve immediately.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 6gSugar: 2gVitamin A: 600IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Make sure to heat the skillet properly for a crispy texture and avoid overfilling the tortillas.

Tried this recipe?

Let us know how it was!