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Pumpkin Spice Tacos Recipe
These easy vegetarian pumpkin spice tacos are ready in only 30 minutes. The Mexican cotija cheese, lime crema, and chipotle balance the sweetness of the fresh pumpkin and pumpkin pie spice to make them savory and delicious!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 249 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
The Tacos
- 1 1 small pie pumpkin about 1 pound 9 ounces
- 8 8 small corn tortillas
- 4 4 teaspoons avocado oil
- 1 1 small onion diced
- 3 3 cloves garlic minced
- 1 1 teaspoon salt divided
- 1 1 tablespoon pumpkin pie spice
- ⅛ - ¼ ⅛ - ¼ teaspoon ground chipotle chili powder to taste
- 1 1 cup canned tomato sauce
- 1 1 cup canned black beans drained
- Optional: Finely sliced scallions, diced avocado, cojita cheese, chopped cilantro, or toasted pumpkin seeds to serve
The Crema
- 2 2 tablespoons sour cream or plain Greek yogurt
- 2 2 tablespoons mayonnaise
- 1 1 teaspoon lime zest
- 1 1 tablespoon lime juice
Instructions
- Remove the top and bottom of the pumpkin with a sharp knife and peel it with a vegetable peeler. Cut it in half and remove seeds with a measuring spoon. Cut it into ½-inch thick slices and then into ½ -inch dice. Wrap the tortillas in foil and place them in the oven set at 325 degrees Fahrenheit. Heat through for about 12 to 15 minutes.
- Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add the onion, pumpkin, garlic, and ¾ teaspoon of salt and stir to coat with the oil. Cover and cook, stirring occasionally, until the squash is tender, 6 to 8 minutes. If the mixture is browning too much before the pumpkin is tender, add 1 to 2 tablespoons of water and reduce heat to medium to prevent it from burning.
- Remove the lid and sprinkle on the pumpkin pie spice and chipotle and stir to coat. Cook, stirring often until the spices are fragrant, about 1 minute. Add the tomato sauce and black beans and stir to combine. Bring it to a simmer, then remove it from the heat.
- While the squash is cooking, make the crema. Whisk the sour cream, mayonnaise, lime zest, lime juice, and the remaining ¼ teaspoon salt in a small bowl.
- Assemble the tacos by dividing the squash mixture among the warm tortillas. Top with any or all of the topping toppings then drizzle on the crema and serve immediately.
Cup of Yum
Notes
- Yes! The filling reheats beautifully in the microwave. Cook it on high power, stirring once or twice until it is steaming hot. Assemble tacos just before serving.
- To Make them VEGAN: You can skip the cotija, and use Kite Hill plant-based Greek yogurt and vegan mayo to make the crema.
- Alternatives To Fresh Pumpkin: Squash works really well. We think butternut is the best substitute because it is so easy to dice. You can also use peeled and diced white sweet potato.
Nutrition Information
Serving
2 tacos
Calories
249kcal
(12%)
Carbohydrates
39g
(13%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
1150mg
(48%)
Potassium
497mg
(14%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
320IU
(6%)
Vitamin C
9mg
(10%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249
% Daily Value*
| Serving | 2 tacos | |
| Calories | 249kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 1150mg | 48% |
| Potassium | 497mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.