If you love savory pumpkin recipes, these Pumpkin and Black Bean Tacos are for you. They’re quick and easy to make, and perfect for a healthy fall-themed vegetarian dinner. Top these Pumpkin Tacos with your favorite toppings and a side of rice and tortilla chips for a complete meal.
I promise I will post a sweet pumpkin recipe soon, but for now, I love these Pumpkin and Black Bean Tacos. People focus so much on pumpkin dessert recipes that it’s easy to overlook the savory ones, too. These crispy vegetarian tacos are quick and easy to throw together and great for an autumn-inspired weeknight dinner.
Why You’ll Love These Savory Pumpkin Tacos!
- They’re festive – The pumpkin puree is seasoned with a small amount of cinnamon and nutmeg to add a cozy fall flavor. Cinnamon is still a great spice for pumpkin, even when you’re using it in a savory dish.
- Savory pumpkin recipes are great – Don’t get me wrong, I love sweet pumpkin dessert recipes, but pumpkin is actually pretty savory without all the added sugar. Sweet potato and butternut squash are both sweeter than pumpkin, which is actually a perfect ingredient for a savory recipe.
- They’re quick and easy to make – This recipe comes together very quickly, and you need just a few ingredients to make it. It’s perfect for a fall-themed weeknight dinner that can be enjoyed with a side of rice or tortilla chips.
Pumpkin and Black Bean Taco Recipe Ingredients
- Pumpkin Puree – You can use canned or homemade pumpkin puree for this recipe. I used canned because it’s quick and easy and tastes pretty similar.
- Spices – I like to spice my pumpkin puree up a little bit to have more flavor. Pumpkin puree, by itself, isn’t really very flavorful. I add a bit of cumin, smoked paprika, cinnamon, nutmeg, and salt. You don’t need to add seasonings, but they give these tacos a more festive flavor!
- Refried Beans – I like to use black refried beans for these tacos because I love the combination of pumpkin and black beans, but refried pinto beans also work.
- Cheese – I used shredded pepper jack cheese for this recipe to add a little kick of flavor to the tacos, but any kind of cheese will work.
- Tortillas – I like corn tortillas for these tacos, but small flour tortillas also work.
- Cooking Spray – You can cook the tacos in cooking spray, butter, or another oil of choice.
- Optional Toppings – Feel free to enjoy these festive tacos with any toppings you like. I recommend salsa, guacamole, pico de Gallo, sour cream, lettuce, tomato, etc.
How To Make These Quick and Easy Pumpkin and Black Bean Tacos
- Scoop your pumpkin puree into a medium-sized bowl and add the salt, cumin, smoked paprika, cinnamon, and nutmeg. Stir together until completely combined.
- I like to heat my corn tortillas in a pan with a little cooking spray to make them a bit more flexible so they don’t break too much when you fold them over. You could also heat them in the microwave for a few seconds.
- Lay the tortillas out on a flat surface. Spread about 1-2 Tablespoons of refried beans on one of the tortillas and top with a spoonful of the pumpkin puree. Spread out in an even layer and top with a small handful of shredded cheese. Fold the other side of the tortilla over so you have a taco.
- Heat a large pan over medium heat and spray with cooking spray or add oil. Place the folded-over tacos into the hot pan, cheese-side down, and cook until both sides are browned and crispy and cheese is melted, about 4-5 minutes on each side.
- The tacos can get messy, so you may want to let them cool for a few minutes before eating. Add your favorite toppings and serve with tortilla chips, if desired.
Vegetarian Taco Recipe Frequently Asked Questions
- Are these tacos vegan? No, I used dairy cheese, but you can easily make them vegan by using your favorite melty vegan cheese.
- Is this recipe gluten-free? Yes, just make sure to use gluten-free corn tortillas.
- How many tacos does this recipe make? It makes about eight tacos using regular corn tortillas, or about two tacos per serving.
- Can these be cooked in an air fryer? Yes, this recipe would be great in an air fryer, but I don’t use one much, so I am unsure of the temperature and time.
- How long will leftovers last in the refrigerator? If stored in an airtight container, leftovers should last about 4-5 days.
- Re-heat leftovers on the stovetop, just as we did when making these tacos, or in the microwave.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Vegetarian Taco Recipes?
Roasted Cauliflower and Chickpea Tacos
Crispy Baked Black Bean and Sweet Potato Tacos
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Pumpkin and Black Bean Tacos
- Total Time: 25 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
If you love savory pumpkin recipes, these Pumpkin and Black Bean Tacos are for you! They’re quick and easy to make and perfect for a healthy fall themed vegetarian dinner. Top these Pumpkin Quesadillas with your favorite toppings and a side of rice and tortilla chips for a complete meal!
Ingredients
Scale
- 1 cup refried black beans, homemade or canned
- 1 cup shredded cheese, I like to use pepper jack
- 6–8 corn tortillas
- 1 cup pumpkin puree
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon smoked paprika, or regular paprika
- 1/8 teaspoon ground nutmeg
- Salt, to taste
- Cooking spray, butter or oil of choice
- Optional toppings: avocado, salsa, hot sauce, pico de gallo, sour cream
Instructions
- Scoop pumpkin puree into a medium sized bowl and add in the salt, cumin, smoked paprika, cinnamon and nutmeg. Stir together until completely combined.
- I like to heat my corn tortillas in a pan with a little cooking spray to make them a little more flexible so they don’t break too much when trying to fold them over. You could also heat them in the microwave for a few seconds.
- Lay tortillas out on a flat surface. Spread about 1-2 tablespoons refried beans on one side of the tortilla and top with a spoonful of the pumpkin puree. Spread out in an even layer and top with a small handful of shredded cheese. Fold the other side of the tortilla over so you have a taco.
- Heat a large pan over medium heat and spray with cooking spray or add oil. Place the folded over tacos into the hot pan, I like to do cheese side down so it melts more quickly, and cook until both sides are browned and crispy and cheese is melted, about 4-5 minutes on each side.
- The tacos can get a little messy, so you may want to let them cool for a few minutes before eating. Add your favorite toppings and serve with tortilla chips, if desired.
Notes
If you want your tacos to be crispy, add extra oil and don’t overfill the tacos.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner, Vegetarian
- Method: stovetop
- Cuisine: American
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