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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.

pumpkin tacos on wooden board

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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.⁣

tacos de calabaza

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.

Yummy yum yum YUM – I’m always on the lookout for vegetarian taco option and am so glad I found this one – delicious!


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.

sugar pumpkin with vegetable peeler

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.

roasted pumpkin tacos with corn
pumpkin corn tacos

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.

tacos with pumpkin, beans and corn on wooden board

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.

This is my favorite pumpkin entrée to date. Hands down!!


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.

tacos on wooden board with lime wedges

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 🙂

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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!

roasted pumpkin tacos with corn

Pumpkin Tacos with Black Beans

Cheryl Bennett
Vegan and Gluten free, these Roasted Pumpkin Tacos will be your new "Taco Tuesday" favorite!
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 servings
Calories 365 kcal


  • 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)


  • Roast Pumpkin
  • 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!
  • Assemble tacos
  • 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.


Serving: 1tacoCalories: 365kcalCarbohydrates: 60gProtein: 15gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 9mgSodium: 1044mgFiber: 14gSugar: 10g
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  1. Yummy yum yum YUM – I’m always on the lookout for vegetarian taco option and am so glad I found this one – delicious!

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