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Four Pumpkin and Black Bean Tacos on a white plate topped with diced onion, cilantro, and a side of fresh salsa.
Daniel

Pumpkin and Black Bean Tacos

Smoky, spiced pumpkin and hearty black beans come together in these weeknight tacos that taste like fall on a tortilla.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 15 oz pumpkin puree not pumpkin pie filling
  • 15 oz black beans drained and rinsed
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chipotle powder or more to taste
  • 1 tbsp lime juice freshly squeezed
  • 0.75 tsp kosher salt plus more to taste
For Serving
  • 8 small corn tortillas warmed
  • 4 oz cotija cheese crumbled
  • 0.5 cup fresh cilantro roughly chopped
  • 0.5 cup pickled red onions store-bought or homemade

Equipment

  • Large skillet
  • Small saucepan

Method
 

Prep
  1. Dice the onion and mince the garlic. Drain and rinse the black beans, shaking off excess water.
Cook the Filling
  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and just starting to brown at the edges, about 6 minutes. Add garlic and cook 1 minute more until fragrant.
  2. Stir in pumpkin puree, cumin, smoked paprika, chipotle powder, and salt. Cook for 3 minutes, stirring frequently, until the mixture darkens slightly and smells toasty.
  3. Add black beans and 2 tablespoons water. Stir gently to combine, then reduce heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until the mixture thickens to a spreadable consistency. Remove from heat and stir in lime juice. Taste and adjust salt.
  4. While the filling simmers, warm tortillas directly over a gas flame for 15 seconds per side, or in a dry skillet over medium-high heat until pliable with light char spots.
Assemble and Serve
  1. Spread a generous spoonful of filling on each warm tortilla. Top with crumbled cotija, cilantro, and pickled onions. Serve immediately with extra lime wedges if desired.

Notes

For extra depth, toast the cumin and paprika in the dry skillet for 30 seconds before adding the oil. The filling keeps refrigerated for 4 days and reheats beautifully - thin with a splash of water if needed. Corn tortillas fall apart when cold, so warm them properly or swap for flour if you must.