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–+ servings
Pumpkin and Black Bean Tacos

Savory Pumpkin and Black Bean Tacos for Cozy Fall Nights

Delightful Pumpkin and Black Bean Tacos perfect for fall dinners. These hearty, gluten-free tacos are quick, nutritious, and incredibly satisfying.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 cup Refried Beans Acts as a creamy base; substitute with black bean puree for a healthier option.
  • 1 cup Pumpkin Puree Use canned or freshly cooked pumpkin, avoiding spiced versions.
  • 1 cup Shredded Cheese For a vegan option, substitute with nutritional yeast or vegan cheese.
Tacos
  • 8 pieces Tortillas Use gluten-free tortillas if needed.
  • 2 tablespoons Oil Adjust the quantity for desired crispiness.

Equipment

  • non-stick skillet

Method
 

Preparation
  1. Start by laying out your gluten-free tortillas on a clean, flat surface. Brush each tortilla lightly with oil if you want them extra crispy. Preheat a non-stick skillet over medium heat.
  2. Spread 1-2 tablespoons of refried beans on each tortilla. Add a generous spoonful of pumpkin puree, followed by a handful of shredded cheese.
  3. Fold the filled tortillas in half and place them in the preheated skillet. Cook for 2-3 minutes per side until golden brown and crispy.
  4. Remove the tacos from the skillet and let them rest. Serve hot with toppings like fresh avocado, zesty salsa, or a squeeze of lime.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 400mgPotassium: 400mgFiber: 8gSugar: 2gVitamin A: 5000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Ensure tortillas are lightly oiled for crispiness and avoid overfilling to prevent burning.

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