Pumpkin Tacos

Enjoy tacos with a seasonal fall twist by using pumpkin instead of meat. Featuring homemade refried black beans and guacamole, these tacos are uber satisfying.
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Pumpkin Tacos

Pumpkin Tacos

To mix things up, you can swap in butternut squash for pumpkin. Butternut squash is not only tasty but also packs a punch of vitamins, minerals, fiber, and antioxidants.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

Tacos

  • 2 cups peeled, seeded and diced baking pumpkin or butternut squash
  • 2 tbsp coconut oil, melted
  • 1 tsp ground cayenne pepper
  • 8 7-inch corn tortillas
  • 2 tomatoes, diced
  • 1 cup fresh cilantro leaves
  • 1 lime, cut into wedges

Refried Beans

  • 1 tbsp coconut oil
  • ½ small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chile powder
  • 2 cups canned black beans, drained
  • 1/3 cup water
  • ½ tsp sea salt
  • ½ tsp ground black pepper

Guacamole

  • 1½ avocados, peeled and pitted
  • 1 clove garlic, minced
  • ½ lime, juiced

Preparation

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Prepare taco filling: In a large bowl, toss pumpkin with oil and cayenne and spread on baking sheet; bake 30 minutes, or until tender, stirring every 10 minutes.

3. Prepare refried beans: In a skillet over medium, heat oil. Add onion and sauté until translucent, about 3 minutes. Add garlic and chile powder and sauté 1 minute. Add beans and sauté 4 minutes. Stir in water, salt and pepper. Using the back of a spatula or a potato masher, mash the beans to desired texture and heat and stir until thickened, about 5 minutes more.

4. Prepare guacamole: In a medium bowl, mash together avocado, minced garlic and lime juice. 5. Assemble tacos: To make 1 serving, spread ¼ of the refried beans across 2 tortillas; top with ¼ each of the roasted pumpkin, diced tomato, cilantro and guacamole. Serve with lime wedges.

If following our Meal Plan, refrigerate leftovers in separate containers. Reheat beans and pumpkin and assemble tacos when called for.

Nutrition Information

  • Serving Size: 2 tacos
  • Calories: 511
  • Carbohydrate Content: 67 g
  • Fat Content: 24 g
  • Fiber Content: 20 g
  • Protein Content: 14 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 418 mg
  • Sugar Content: 6 g