Description
Enjoy savory Pumpkin and Black Bean Tacos, a quick and delicious vegetarian and gluten-free meal perfect for cozy fall nights. These tacos feature a creamy pumpkin and black bean filling, offering a unique savory twist on seasonal flavors.
Ingredients
- 4 Tortillas (corn or flour)
- 1 cup Refried Beans (or black beans for chunkier texture)
- 1 cup Pumpkin Puree (canned or homemade)
- 1 cup Shredded Cheese (vegan cheese optional)
- 1 tablespoon Oil (olive or avocado)
- 1 Avocado (for topping)
- Salsa (for topping)
- Cilantro (for topping)
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat until shimmering.
- Spread 1-2 tablespoons of refried beans evenly onto each tortilla.
- Spoon a generous amount of pumpkin puree over the refried beans on each tortilla.
- Sprinkle shredded cheese over the pumpkin puree.
- Carefully fold each tortilla in half.
- Place the folded tacos in the hot skillet and cook for 2-3 minutes until golden brown on the bottom.
- Flip the tacos and cook for another 2-3 minutes until both sides are crispy and golden.
- Remove tacos from the skillet and serve warm.
- Top with avocado, salsa, and cilantro as desired.
Notes
- For a richer flavor, use freshly roasted pumpkin instead of canned puree.
- Assemble toppings just before serving to maintain freshness.
- To keep tortillas crispy when storing, separate the filling from the tortillas before refrigerating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 5 mg
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