Recipes › Jack-O'-Lantern Pumpkin (Squash) › Roasted Pumpkin and Black Bean Tacos
Roasted Pumpkin and Black Bean Tacos
Cubed pumpkin roasted until caramelized and paired with smoky black beans makes a filling, plant-based taco that surprises with every bite. The sweetness of the pumpkin against the lime crema and pickled jalapeño creates a satisfying contrast. A weeknight dinner that feels festive.
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Ingredients
- 2 lbs Jack-O'-Lantern pumpkin, peeled, seeded, cut into 1-inch cubesButternut squash works well
- 15 oz black beans, canned, drained and rinsed
- 12 small corn tortillas, warmed
- 3 tbsp olive oil
- 1½ tsp chili powder
- 1 tsp ground cumin
- ½ cup sour creamGreek yogurt works well
- 2 lime, 1 juiced into sour cream, 1 cut into wedges
- 1 cup red cabbage, shredded
- 2 tbsp pickled jalapeños (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 tsp salt
Contains: milk.
Method
- Preheat oven to 425°F. Toss pumpkin cubes with 2 tbsp olive oil, chili powder, cumin, and salt. Spread on a baking sheet and roast for 25 to 30 minutes until tender and edges are caramelized.About 30 min
- Warm black beans in a small pan with remaining olive oil and a pinch of cumin for 5 minutes.About 5 min
- Mix sour cream with juice of 1 lime. Season with a pinch of salt to make lime crema.About 2 min
- Warm tortillas directly over a gas flame for 30 seconds per side, or in a dry skillet.About 3 min
- Assemble tacos: spoon black beans onto each tortilla, top with roasted pumpkin, shredded cabbage, a drizzle of lime crema, pickled jalapeños, and cilantro. Serve with lime wedges.About 5 min
Tips
- Don't overcrowd the baking sheet or the pumpkin will steam instead of caramelize
- Warm tortillas just before serving so they don't crack
- Add a sprinkle of cotija cheese for extra richness
Ring the changes
- Use flour tortillas for softer tacos
- Add roasted poblano strips for extra smoky depth
Keeping it
Store components separately. Roasted pumpkin and beans keep refrigerated for 4 days. Assemble tacos fresh.
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