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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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.
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
- Cholesterol Content 0 mg
- 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