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Pumpkin Taco Filling

Yes, you read that right—pumpkin in your tacos! Before you scroll past, hear me out: the subtle sweetness and creamy texture of pumpkin makes an amazing vegetarian taco filling that even the pickiest eaters will devour. This has become our go-to Meatless Monday dinner, and I promise your family won't even miss the meat!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup pure pumpkin puree
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ cup vegetable broth
  • Salt and pepper to taste
  • 12 taco shells or tortillas
  • Toppings: shredded cheese sour cream, lettuce, tomatoes, avocado

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
  2. Add the minced garlic and cook for another minute until fragrant, stirring constantly so it doesn't burn.
  3. Stir in the black beans, pumpkin puree, tomato paste, chili powder, cumin, and smoked paprika. Mix everything together until well combined.
  4. Pour in the vegetable broth and stir. Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until it thickens to your desired consistency.
  5. Use a potato masher or the back of a fork to lightly mash some of the beans, creating a chunky texture that holds together well in tacos.
  6. Season with salt and pepper to taste. Serve warm in taco shells or tortillas with all your favorite toppings!