Description
Crispy Pumpkin and Black Bean Tacos filled with seasoned pumpkin puree, creamy refried black beans, and melted pepper jack cheese. An easy vegetarian taco recipe packed with cozy fall flavor.
Ingredients
Scale
- 1 cup refried black beans, homemade or canned
- 1 cup shredded pepper jack cheese
- 6–8 corn tortillas
- 1 cup pumpkin puree
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground nutmeg
- Salt, to taste
- Cooking spray, butter, or oil, as needed
Optional toppings:
- Avocado
- Salsa
- Hot sauce
- Pico de gallo
- Sour cream
- Fresh cilantro
- Lime wedges
Instructions
- Add the pumpkin puree to a medium bowl. Stir in the cumin, cinnamon, smoked paprika, nutmeg, and salt until well combined.
- Lightly warm the corn tortillas in a skillet with cooking spray or microwave them for a few seconds until soft and flexible.
- Lay the tortillas on a flat surface. Spread 1–2 tablespoons of refried black beans over one half of each tortilla.
- Add a spoonful of the seasoned pumpkin puree and spread it evenly over the beans.
- Sprinkle shredded pepper jack cheese over the filling, then fold each tortilla in half.
- Heat a large skillet over medium heat and lightly coat it with cooking spray, butter, or oil.
- Add the folded tacos to the skillet and cook for about 4–5 minutes per side, until golden and crispy and the cheese has melted.
- Let the tacos cool for 2–3 minutes before serving.
- Top with avocado, pico de gallo, salsa, sour cream, hot sauce, cilantro, or lime as desired.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Warm corn tortillas before folding to help prevent cracking.
- Avoid overfilling the tacos, or the filling may spill out while cooking.
- Monterey Jack, cheddar, or a Mexican cheese blend can replace pepper jack.
- Cook over medium heat so the tortillas become crispy without burning before the cheese melts.
- For the crispiest leftovers, reheat the tacos in a skillet or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 165 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 15 mg