Pumpkin and Black Bean Tacos Recipe

Introduction

These pumpkin and black bean tacos offer a delicious and comforting twist on traditional tacos. Combining creamy pumpkin puree with savory refried beans and melted pepper jack cheese, they are easy to prepare and perfect for a quick, satisfying meal.

Ingredients

• 1 cup refried black beans, homemade or canned
• 1 cup shredded pepper jack cheese
• 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

1. Step 1: In a medium bowl, combine the pumpkin puree with salt, cumin, smoked paprika, cinnamon, and ground nutmeg. Stir until fully mixed.
2. Step 2: Warm the corn tortillas in a pan with a little cooking spray or briefly in the microwave to make them flexible and easier to fold.
3. Step 3: Lay the tortillas flat and spread 1-2 tablespoons of refried black beans on one side of each tortilla. Add a spoonful of the spiced pumpkin mixture on top, spreading it evenly, then sprinkle with shredded cheese.
4. Step 4: Fold the other side of the tortilla over to form a taco.
5. Step 5: Heat a large pan over medium heat and lightly grease with cooking spray or oil. Place the folded tacos in the pan, cheese side down first, and cook until both sides are golden and crispy and the cheese has melted, about 4-5 minutes per side.
6. Step 6: Let the tacos cool for a few minutes to avoid messiness. Add your favorite toppings and serve immediately, optionally with tortilla chips on the side.

Tips & Variations

• For crispier tacos, use a bit more oil when frying and avoid overfilling the tortillas.
• Try adding a squeeze of lime or fresh cilantro for extra brightness.
• Swap pepper jack cheese for a vegan cheese alternative to make this recipe dairy-free.

Storage

Store leftover tacos in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep them crispy, or warm briefly in the microwave, though tortillas may soften. To maintain crispness, consider reheating without toppings and adding fresh toppings afterward.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time compared to cooking pumpkin from scratch.

Are these tacos suitable for a vegetarian diet?

Absolutely! This recipe is vegetarian and can also be made vegan by using dairy-free cheese or skipping the cheese entirely.

Pumpkin and Black Bean Tacos Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

These Pumpkin and Black Bean Tacos are a flavorful and cozy vegetarian meal perfect for fall. Combining spiced pumpkin puree with creamy refried black beans and melty pepper jack cheese, these tacos are pan-toasted until crispy and served with your favorite toppings for a delicious, satisfying dinner.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6–8 tacos 1x
• Category: Dinner, Vegetarian
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup refried black beans, homemade or canned
• 1 cup shredded pepper jack cheese
• 6–8 corn tortillas
• 1 cup pumpkin puree
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground 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 slices
• Salsa
• Hot sauce
• Pico de gallo
• Sour cream

Instructions

1. Prepare the spiced pumpkin puree: Scoop the pumpkin puree into a medium-sized bowl and stir in salt, cumin, smoked paprika, cinnamon, and nutmeg until fully combined, creating a flavorful spread.
2. Warm the tortillas: Heat a pan over medium heat and lightly spray with cooking spray or brush with a small amount of butter or oil. Warm each corn tortilla for a few seconds on each side until flexible and warm to prevent breakage when folding. Alternatively, microwave tortillas for a few seconds.
3. Assemble the tacos: Lay the tortillas flat. Spread 1 to 2 tablespoons of refried black beans on one half of each tortilla. Top evenly with a spoonful of the spiced pumpkin puree, then sprinkle a small handful of shredded pepper jack cheese over the pumpkin layer. Fold the tortilla over to form a taco.
4. Cook the tacos: Heat a large pan over medium heat and lightly grease with cooking spray or oil. Place the folded tacos in the pan, cheese side down, to help melt the cheese faster. Cook for about 4 to 5 minutes on each side until the tortillas are browned and crispy and the cheese is melted inside.
5. Rest and serve: Remove tacos from the pan and allow to cool for a few minutes to reduce messiness. Add your favorite optional toppings such as avocado, salsa, hot sauce, pico de gallo, or sour cream, then serve with tortilla chips if desired.

Notes

• For crispier tacos, add extra oil when cooking in the pan and avoid overfilling to prevent breaking.
• Using smoked paprika adds a deeper smoky flavor, but you can use regular paprika if preferred.
• Homemade refried black beans can be used for fresher flavor, or canned for convenience.
• These tacos are perfect for a quick meal and can be customized with vegan cheese to make them vegan-friendly.

Keywords: Pumpkin tacos, Black bean tacos, Vegetarian tacos, Fall recipes, Easy dinner, Corn tortillas, Mexican-inspired, Spiced pumpkin, Quick meals