Pumpkin Tacos with Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick vegetarian tacos filled with roasted pumpkin and black beans, topped with lime crema and cotija cheese. The pumpkin's sweetness is balanced by chili powder and chipotle for a savory, unexpected taco.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small pie pumpkin (about 1 pound 9 ounces)
- 8 small corn tortillas
- 4 teaspoons avocado oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon salt (divided)
- 1 tablespoon pumpkin pie spice
- ⅛ - ¼ teaspoon ground chipotle chili powder (to taste)
- 1 cup canned tomato sauce
- 1 cup canned black beans (drained)
- Optional: Finely sliced scallions, diced avocado, cotija cheese, chopped cilantro, or toasted pumpkin seeds (to serve)
- 2 tablespoons sour cream or plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 1 tablespoon lime juice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1155mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1284mg
- Calcium
- 140mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.