Pumpkin Tacos with Black Beans
Are you ready for the most delicious taco? These pumpkin tacos are not only vegan, they are also gluten-free. Roasted pumpkin is tossed with chili powder and cumin, giving these tacos a ton of flavor. Pumpkin isn’t just for sweet recipes. It also makes a great turkey pumpkin chili, perfect for fall.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
Roasted Pumpkin Tacos
About a year ago, I wrote a sticky note for myself to make these tacos. I’ve been staring at it every single day since. The combo sounded fantastic and I was anxious to test it out. I had the recipe in my head, but wasn’t sure if it would taste like I imagined it.
A few weeks ago, I asked one of my clients if he’d like to be a guinea pig. Without asking a single question, or missing a beat, he said yes. Clearly, he is “my people”.
I made the tacos and gave them to him without even tasting them myself before I handed them off. In hindsight, this was probably not the smartest decision.
Luckily, it worked out. I received several text messages singing their praises, so I’d say that’s a win.
How to make pumpkin tacos
The first step in making roasted pumpkin tacos, is of course to roast the pumpkin. But, not just any pumpkin. Those big pumpkins that you carve are not for eating.
What we need are small, round pie pumpkins, also known as sugar pumpkins.
Treat this small pumpkin just like any other squash. Using a vegetable peeler, peel the outside. Then cut it in half and remove the seeds. Toss the cut up pumpkin with spices and roast it until soft. That’s it.
Vegan pumpkin tacos
When I was making this taco recipe, I knew that some meat-eaters might scoff at it. I fed it to a former farmer and he raved. A serious meat-eating Midwest guy. He said “I didn’t even miss the meat”. That’s when I know I’ve struck gold.
I added charred sweet corn and black beans to my taco, plus a sprinkle of pepitas, or pumpkin seeds, and a bit of salsa.
You can garnish your tacos with whatever you like! I’ve kept them vegan and also gluten-free by using corn tortillas, but if you prefer flour, use them.
What can I serve with these tacos?
I’ll be perfectly honest with you – when I’m eating tacos, I don’t want anything to take up space in my belly that could be filled with more tacos, other than a cold beer.
However, if you’re more restrained than I am when it comes to tacos, here are a few ideas:
To drink – obviously, you’ll need a margarita or a strawberry daiquiri.
For a side, quinoa with black beans and mango is delicious. Although mango isn’t in season right now, I still see them at the market. You could omit it and the quinoa will still be delicious.
For dessert, I’d go with Mexican chocolate cupcakes, gluten free clementine cake or this cranberry orange upside down cake.
The perfect fall taco
For me, this taco screams fall. The spiced, roasted pumpkin mixed with charred corn, beans and pumpkin seeds give it so much flavor.
I really hope you’ll give them a try and let me know what you think! I hope you love them as much as we did 🙂
Your shares help this site to grow and I appreciate it. Do you know someone who would like this recipe? I’d love it if you would share it on Facebook or pin it to your favorite board.
I hope you love this recipe as much as we do! Please consider rating and/or commenting. Did you make this pumpkin taco recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!
Pumpkin Tacos with Black Beans
Vegan and Gluten free, these Roasted Pumpkin Tacos will be your new "Taco Tuesday" favorite!
- 1 pie pumpkin (roughly 4 - 5 cups after peeled and cubed)
- 2 tsp. canola oil
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. granulated garlic
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. ground black pepper
- 1 cup sweet corn
- 15 oz can black beans, drained and rinsed
- 2 tbsp. pepitas
- 2 tbsp. cilantro leaves
- 4 corn tortillas, toasted
- 1/4 cup salsa
- 1 lime, quartered (optional)
- Preheat oven to 375°F.
- Peel pumpkin with a vegetable peeler, then cut in half and scoop out seeds.
- Cut pumpkin into 1 inch cubes.
- In a medium sized bowl, toss pumpkin with 1 tsp oil, cumin, chili powder, granulated garlic, salt and pepper.
- Place pumpkin on a parchment-lined baking sheet and roast for 25 minutes, until soft and slightly charred.
Make the corn
- In a medium skillet over medium high heat, add the remaining teaspoon of oil. Add corn and cook, stirring occasionally until it is caramelized and a bit charred. Be careful, as it does jump out of the pan sometimes!
- In a warm tortilla, add pumpkin, corn, black beans and pepitas. Top with salsa and a few fresh cilantro leaves. Finish with a squeeze of lime, if desired.
To warm tortillas, place them in the oven during the last 5 minutes of roasting the pumpkin.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 taco
Amount Per Serving: Calories: 365Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 9mgSodium: 1044mgCarbohydrates: 60gFiber: 14gSugar: 10gProtein: 15g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
Thanks for stopping by! Have a delicious day 🙂
Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!
Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!
Yummy yum yum YUM – I’m always on the lookout for vegetarian taco option and am so glad I found this one – delicious!
Thank you so much, Kate! I’m very, very happy that you liked it! 🙂
This is my favorite pumpkin entree to date. Hands down!!
Thank you so much, Nate!