Smoky Black Bean and Pumpkin Tacos

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Welcome fall with these easy, weeknight-friendly Smoky Black Bean and Pumpkin Tacos. Packed with bold flavors and topped with creamy, crunchy extras, they’re a wholesome, vegetarian delight perfect for taco night.

Why These Tacos Are a Hit

  • Quick and Simple: The filling comes together in just one pan in under 20 minutes.
  • Versatile: Use the black bean and pumpkin mixture in tacos, enchiladas, quesadillas, tostadas, or simply with tortilla chips.
  • Healthy: These tacos are loaded with protein, fiber, and immune-boosting antioxidants.
  • Big on Flavor: With aromatics, chipotle peppers, and warm spices, these tacos deliver a smoky, savory punch.

This recipe transforms simple pantry staples—like canned black beans and pumpkin puree—into a vibrant and satisfying taco filling. After assembling the tacos with cheese and baking them to crispy perfection, all you need are your favorite toppings for a flavor-packed dinner.

Ingredients

  • Black Beans: Don’t rinse or drain; the liquid adds a starchy richness to the filling.
  • Pumpkin Puree: Use unsweetened canned pumpkin (not pumpkin pie filling). It’s rich in vitamins A and C.
  • Onion and Garlic: Yellow or sweet onions provide a flavorful base, complemented by fresh garlic.
  • Chipotle Peppers: These canned peppers in adobo sauce add smoky heat. A little goes a long way!
  • Spices: Chili powder, cumin, and a dash of cinnamon add depth and warmth.
  • Tomato Paste: Adds a pop of umami and brightness.
  • Tortillas: Both corn and flour tortillas work well for this recipe.
  • Cheese: Colby Jack, sharp white cheddar, or Gouda pair beautifully with the smoky, spiced filling.
  • Toppings: Garnish with sour cream, Greek yogurt, fresh cilantro, and toasted pumpkin seeds for added flavor and texture.

For a full ingredient list and measurements, see the recipe card below.

Substitutions and Additions

  • Switch Up the Beans: Try pinto or kidney beans if black beans aren’t your favorite.
  • Add Greens: Mix in fresh spinach or kale for extra nutrients.
  • Tone Down the Heat: Omit the chipotle peppers and add ½ tsp. smoked paprika for a milder smoky flavor.
  • Roasted Veggies: Sweet potato or butternut squash make a great addition to the filling.
  • Try Different Cheeses: Any melty cheese like Colby Jack or cheddar works wonderfully.

Step-by-Step Instructions

Taco Night Pro Tip

Pre-measure and prep all your ingredients before starting. This recipe comes together quickly, so you won’t have time to chop while cooking!

  1. Cook the Filling
    Sauté diced onion in a skillet until softened (6–8 minutes). Stir in garlic, tomato paste, chipotle peppers, and spices, cooking for another 2–3 minutes until fragrant.
  2. Add Black Beans and Pumpkin
    Mix in the black beans (with their liquid) and pumpkin puree. Let the mixture simmer until it thickens, about 5–6 minutes.

3. Assemble the Tacos
Place tortillas on a greased baking sheet. Add the black bean and pumpkin mixture to one side of each tortilla, sprinkle with cheese, and fold them in half.

4. Bake the Tacos
Bake at 450ºF for 12–15 minutes until the tortillas are crispy and the cheese is melted.

5. Add Toppings and Serve
Garnish with your favorite toppings like sour cream, fresh herbs, or toasted pumpkin seeds.

    Serving Suggestions

    This filling isn’t just for tacos! Here are a few creative ways to enjoy it:

    • Quesadillas: Sandwich the filling and cheese between two tortillas and cook until golden brown.
    • Enchiladas: Roll the filling into tortillas, cover with enchilada sauce, and bake.
    • Tostadas: Spread the mixture on crispy tostada shells and top with your favorite garnishes.
    • Nachos: Spoon the filling over tortilla chips and add cheese, sour cream, and jalapeños.
    • Stuffed Sweet Potatoes: Fill roasted sweet potatoes with the black bean mixture for a hearty vegetarian option.

    What to Serve with Pumpkin Tacos

    • Zucchini Orzo Salad: A light, refreshing side.
    • Shishito Corn Salad: The smoky corn pairs perfectly with the tacos.
    • Mexican Brussels Sprouts Salad: Creamy tomatillo dressing adds a tangy contrast.
    • Avocado Corn Salad: A creamy, crowd-pleasing choice.
    • Mango Quinoa Salad: Sweet and citrusy, ready in under 30 minutes.

    Storage and Reheating Tips

    • Store: Place leftover tacos in an airtight container and refrigerate for up to 3 days.
    • Reheat: Warm in a 325ºF oven to maintain crispiness. Microwaving works too but may soften the tortillas.

    For best results, use fresh tortillas that aren’t dry or crumbly. Mi Rancho organic corn tortillas are a great choice, but flour tortillas also work well.

    Enjoy these flavorful, fall-inspired tacos for a cozy and satisfying meal!

    Nutrition

    Serving: 2tacos | Calories: 445kcal | Carbohydrates: 45g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Sodium: 870mg | Fiber: 9g | Sugar: 5g

    I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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