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+ servings
2 pumpkin and black bean tacos in blue taco shells topped with chopped peanuts and a lime wedge on plate

15-Minute Pumpkin and Black Bean Tacos

5 from 19 votes
Savory and crunchy - try this new take on tacos for a great vegan meal. It's a quick meal for one, and easily scaled to serve more people. You'll enjoy this easy recipe at any time of the year!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course, Snack
Cuisine: Mexican, Tex-Mex
Calories: 334

Ingredients
  

  • 1 teaspoon light olive oil
  • ¼ cup chopped red onion
  • ¼ cup chopped yellow pepper
  • ¼ cup cooked black beans
  • ¼ cup pumpkin puree
  • ¼ teaspoon cumin
  • 1 dash salt
  • 1 dash ground ginger
  • few turns fresh ground black pepper
  • 2 blue corn taco shells
  • 1 tablespoon roasted peanuts
  • 4 grape tomatoes, chopped
  • ¼ fresh lime
  • ½ teaspoon sriracha sauce, or to taste

Equipment

  • Small non-stick frying pan
  • Small baking pan or sheet tray

Method
 

  1. Heat the oil in the pan over a medium flame for 1 minute. Add the onions and peppers. Cook for 2 minutes.
  2. Add black beans, pumpkin puree, cumin, salt, ground ginger, and fresh ground black pepper. Cook for 8 minutes. Squeeze some of the lime juice on top.
  3. While this mixture cooks, turn oven on to 350° F.
  4. Chop the peanuts and tomatoes.
  5. Place taco shells in the baking pan and heat for 1 - 2 minutes until warm and pliable.
  6. Split the pumpkin vegetable mixture between the 2 tacos. Top with tomatoes, chopped peanuts, the rest of the lime juice, and sriracha sauce.

Nutrition

Serving: 2tacosCalories: 334kcalCarbohydrates: 44gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 223mgPotassium: 753mgFiber: 11gSugar: 6gVitamin A: 10199IUVitamin C: 90mgCalcium: 93mgIron: 3mg

Notes

The nutrition estimate is from Spoonacular, based mainly on USDA data. Yellow corn tacos were used for the nutrition estimate.

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