Pumpkin Tacos with Black Beans
Vegan and Gluten free, these Roasted Pumpkin Tacos will be your new "Taco Tuesday" favorite!
Servings: 4 servings
Calories: 365kcal
Equipment
Ingredients
- 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)
Instructions
- 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.
Notes
To warm tortillas, place them in the oven during the last 5 minutes of roasting the pumpkin.
Nutrition
Serving: 1taco | Calories: 365kcal | Carbohydrates: 60g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 1044mg | Fiber: 14g | Sugar: 10g