If you’re ready to mix up your taco night, these pumpkin tacos are just what you need. They are a little bit spicy and a whole lot delicious. Serve them for Meatless Monday, Taco Tuesday, or any night of the week, as they’re ready in just 30 minutes!
While I love all tacos, I’ve been loving adding vegetarian tacos into our family meal rotation lately. That’s why, when a friend suggested trying pumpkin tacos recently, I knew I wanted to give them a try.
Now that pumpkin season is here, I decided to try making pumpkin spice tacos, and they’re a revelation. The sweet pumpkin pie spice and chipotle blend so well. And the Mexican Cotija cheese and lime crema keep the flavors from veering too far to the sweet side.
There are also black beans blended into the tender cooked pumpkin, which makes them a bit more filling for a meatless main course. I love them on soft corn tortillas, but if your family prefers crispy, they work just as well. Serve them with this five-minute Mexican coleslaw made with cabbage, cilantro, and lime to make it a complete meal!
Main ingredients you need
- Pie pumpkin: Look for these with the squash in the produce department. You’ll need 3 cups of finely diced pumpkin for this recipe – about 1 pound 9 ounces. If you prefer, you can substitute diced butternut squash.
- Garlic: You’ll need a generous amount of chopped fresh garlic. It really helps to balance the sweetness by adding classic savory taste.
- Pumpkin pie spice: You can purchase this or make your own!
- Ground chipotle chili powder: To make this more kid friendly err on the lighter side with the chipotle chili powder; it adds a lovely smokiness to the taco. If you prefer no additional heat, use ¼ teaspoon of smoked paprika instead.
- Canned black beans: I like the texture of regular black beans, but for a firmer texture try canned black soy beans.
Topping ideas
Every good taco wants to be topped with something fun, and these pumpkin pie spice tacos are no exception! Here are a few ideas to get you goingg:
- Finely sliced scallions
- Diced avocado
- Cotija cheese
- Cilantro
- Pumpkin seeds – try roasting your own !
Step-by-step instructions for making pumpkin tacos
Step 1: First, dice the pumpkin into small pieces. Then, start warming the tortillas.
Step 2: While the tortillas are in the oven, saute the onion, pumpkin, and garlic. Then cover the pan and cook until the pumpkin is nice and soft.
Step 3: Season the veggies with pumpkin pie spice and chipotle powder. Then, add the tomato sauce and black beans and bring the pan to a simmer.
Step 4: While the squash is cooking, whisk the sour cream, mayonnaise, lime zest, lime juice, and salt to make the crema.
Step 5: It’s time to eat! Assemble the tacos on the warm tortillas, top with all the toppings, and dig in!
Store and reheat
Store: The filling can be stored in a covered container in your fridge for up to 5 days.
Reheat: The filling reheats beautifully in the microwave. Cook it on high power, stirring once or twice, until it is steaming hot. Assemble tacos just before serving.
Thanks so much for reading! If you make this recipe, please come back and let me know by leaving a star rating and review. It really helps a lot! Happy Cooking! ~ Katie
Pumpkin Tacos with Black Beans
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Ingredients
The Tacos
- ▢ 1 small pie pumpkin (about 1 pound 9 ounces)
- ▢ 8 small corn tortillas
- ▢ 4 teaspoons avocado oil
- ▢ 1 small onion (diced)
- ▢ 3 cloves garlic (minced)
- ▢ 1 teaspoon salt (divided)
- ▢ 1 tablespoon pumpkin pie spice
- ▢ ⅛ – ¼ teaspoon ground chipotle chili powder (to taste)
- ▢ 1 cup canned tomato sauce
- ▢ 1 cup canned black beans (drained)
- ▢ Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds (to serve)
The Crema
- ▢ 2 tablespoons sour cream or plain Greek yogurt
- ▢ 2 tablespoons mayonnaise
- ▢ 1 teaspoon lime zest
- ▢ 1 tablespoon lime juice
Instructions
- Remove the top and bottom of the pumpkin with a sharp knife and peel it with a vegetable peeler. Cut it in half and remove seeds with a measuring spoon. Cut it into ½-inch thick slices and then into ½ -inch dice. Wrap the tortillas in foil and place them in the oven set at 325 degrees Fahrenheit. Heat through for about 12 to 15 minutes. 1 small pie pumpkin, 8 small corn tortillas
- Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add the onion, pumpkin, garlic, and ¾ teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the squash is tender, 6 to 8 minutes. If the mixture is browning too much before the pumpkin is tender, add 1 to 2 tablespoons of water and reduce heat to medium to prevent it from burning. 4 teaspoons avocado oil, 1 small onion, 3 cloves garlic, 1 teaspoon salt
- Remove the lid and sprinkle on the pumpkin pie spice and chipotle and stir to coat. Cook, stirring often until the spices are fragrant, about 1 minute. Add the tomato sauce and black beans and stir to combine. Bring it to a simmer, then remove it from the heat. 1 tablespoon pumpkin pie spice, ⅛ – ¼ teaspoon ground chipotle chili powder, 1 cup canned tomato sauce, 1 cup canned black beans
- While the squash is cooking, make the crema. Whisk the sour cream, mayonnaise, lime zest, lime juice, and the remaining ¼ teaspoon salt in a small bowl. 2 tablespoons sour cream or plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon lime zest, 1 tablespoon lime juice
- Assemble the tacos by dividing the squash mixture among the warm tortillas. Top with any or all of the topping toppings then drizzle on the crema and serve immediately. Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
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More savory pumpkin recipes
- This easy-to-make pumpkin hummus is creamy and delicious.
- Try making these chickpea pumpkin fritters . They are made with canned pumpkin and chickpeas for a delicious fall treat.
- This coconut roasted pumpkin curry makes another great meatless meal. It is loaded with spiced roasted pumpkin, dotted with sweet apples, and topped with pecans.
- Roasted pumpkin spinach salad with goat cheese and maple pumpkin dressing is fall on a plate!
- Try this non-traditional chili for a change of pace: chipotle bourbon pumpkin chili . You’ll love it!
Pumpkin Tacos with Black Beans
Ingredients
The Tacos
- 1 small pie pumpkin , about 1 pound 9 ounces
- 8 small corn tortillas
- 4 teaspoons avocado oil
- 1 small onion , diced
- 3 cloves garlic , minced
- 1 teaspoon salt , divided
- 1 tablespoon pumpkin pie spice
- ⅛ - ¼ teaspoon ground chipotle chili powder , to taste
- 1 cup canned tomato sauce
- 1 cup canned black beans , drained
- Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds , to serve
The Crema
- 2 tablespoons sour cream or plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 1 tablespoon lime juice
Instructions
- Remove the top and bottom of the pumpkin with a sharp knife and peel it with a vegetable peeler. Cut it in half and remove seeds with a measuring spoon. Cut it into ½-inch thick slices and then into ½ -inch dice. Wrap the tortillas in foil and place them in the oven set at 325 degrees Fahrenheit. Heat through for about 12 to 15 minutes. 1 small pie pumpkin, 8 small corn tortillas
- Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add the onion, pumpkin, garlic, and ¾ teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the squash is tender, 6 to 8 minutes. If the mixture is browning too much before the pumpkin is tender, add 1 to 2 tablespoons of water and reduce heat to medium to prevent it from burning. 4 teaspoons avocado oil, 1 small onion, 3 cloves garlic, 1 teaspoon salt
- Remove the lid and sprinkle on the pumpkin pie spice and chipotle and stir to coat. Cook, stirring often until the spices are fragrant, about 1 minute. Add the tomato sauce and black beans and stir to combine. Bring it to a simmer, then remove it from the heat. 1 tablespoon pumpkin pie spice, ⅛ - ¼ teaspoon ground chipotle chili powder, 1 cup canned tomato sauce, 1 cup canned black beans
- While the squash is cooking, make the crema. Whisk the sour cream, mayonnaise, lime zest, lime juice, and the remaining ¼ teaspoon salt in a small bowl. 2 tablespoons sour cream or plain Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon lime zest, 1 tablespoon lime juice
- Assemble the tacos by dividing the squash mixture among the warm tortillas. Top with any or all of the topping toppings then drizzle on the crema and serve immediately. Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds
