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Celebrate fall with these weeknight-friendly Crispy Chipotle Black Bean Pumpkin Tacos. Filled with smoky spice and topped with creamy, crunchy fixings, they’re a delicious, nutritious vegetarian taco.

Table of Contents
Why You’ll Love these Pumpkin Tacos
- Easy to Make. The filling comes together in 1 pan in less than 20 minutes!
- Customizable You can serve the black bean pumpkin filling in enchiladas, tacos, tostadas, quesadillas, or simply with tortilla chips.
- Healthy. These tacos offer a one-two punch of protein and fiber, plus lots of immune-supportive antioxidants.
- Super Flavorful. Between the aromatics, smoky chipotle peppers, and warming spices, these tacos are a total flavor fiesta.
I love that this simple + nutritious vegetarian dinner starts by elevating two humble canned goods: black beans and pumpkin puree.
All it takes is a handful of aromatics, chiles, and spices to create a super satisfying taco filling. (Inspired by these amazing Black Bean Tacos!)
Once you tuck the black bean mixture into a tortilla and top it with cheese, you’ll pop the pan into the oven and bake the tacos until they’re crispy and oozing with cheese.
Add your garnishes of choice and you’re in for such a taco night treat!!
The Ingredients
- Black Beans: The key here is to NOT drain or rinse the black beans. The bean liquid lends starchy, flavorful goodness that contributes to the texture and flavor of the filling. (They’re also clutch for creating a hearty burger patty in my Chipotle Black Bean Burgers.)
- Pumpkin Puree: You need 1/2 cup of canned pumpkin puree (NOT pumpkin pie filling, which is sweetened and spiced). Pumpkin is a great source of immune-boosting vitamins A and C.
- Onion + Garlic: Yellow or sweet onion creates an aromatic foundation for the filling. Fresh garlic is also a must!
- Chipotle Peppers: Canned chipotle peppers in adobo sauce are super smoky and spicy – a little goes a long way!
- Spices: I love adding chili powder, cumin, and a pinch of cinnamon.
- Tomato Paste. For a jolt of umami and brightness.
- Tortillas: Either corn or flour tortillas will work!
- Cheese: Colby Jack, sharp white cheddar, or even Gouda are lovely complements to the pumpkin and spices.
- Toppings: Feel free to go wild with toppings for this pumpkin tacos! I personally love adding a dollop of sour cream or Greek yogurt for creaminess and tang, fresh cilantro, and toasted pumpkin seeds.
For a complete list of ingredients and quantities, see the recipe card below.
Substitutions and Additions
- Use a Different Bean. If you’re not a black bean fan, you can use the same recipe with pinto or kidney beans.
- Add Spinach or Kale. Sneak in some greens by adding a few handfuls of fresh baby spinach or finely chopped kale to the filling. The greens will soften quickly and meld right into the black bean mixture.
- Omit Spice. You can leave out the chipotle peppers and still add a little smokiness by adding 1/2 tsp. of smoked paprika.
- Add Roasted Veggies. Make the filling even heartier by mixing in roasted cubes of sweet potato or butternut squash.
- Use a Different Cheese. Colby Jack, sharp white cheddar, or even Gouda are lovely complements to the pumpkin and spices.
The Directions
Taco Night Tip
Before you get started, I strongly suggest measuring and prepping all your ingredients. Once you begin cooking, these tacos come together quickly, so there isn’t much to stop and chop.
Step 1: Prepare filling. Start by sautéing onion until soft, about 6 to 8 minutes. Stir in garlic, tomato paste, chipotle peppers, and spices. Cook 2 to 3 minutes, until aromatic.
Step 2: Add Black Beans and Pumpkin puree and let mixture simmer until thickened, about 5 to 6 minutes.
Step 3: Assemble Tacos by arranging tortillas on a large greased baking sheet. Add black bean pumpkin filling and top with a sprinkle of cheese. Fold over tortilla to create a taco.
Step 4: Bake Tacos at 450ºF for 12 to 15 minutes, until crispy. Serve with toppings of choice.
Serving Suggestions
There are SO many ways to enjoy the black bean pumpkin filling outside of tacos. Here are a few other suggestions to switch it up:
- Quesadillas. Spoon the filling into a tortilla, sprinkle with cheese, and top with another tortilla. Cook the quesadilla in a skillet until the tortilla is golden brown and cheese is melty!
- Enchiladas. This filling works amazing in vegetarian enchiladas! I also love adding sweet potato (or butternut squash) and sautéed bell peppers to the filling. Top with a classic red enchilada sauce or a roasted red pepper sauce like in these Veggie Enchiladas.
- Tostadas. Follow the recipe for these Black Bean Tostadas and simply swap the black bean mixture for the one listed here.
- Nachos. The filling also makes an amazing nacho topping! You can also simply scoop it up with tortilla chips or sweet potato chips.
- Stuffed Sweet Potato. For a hearty vegetarian meal, fill a roasted, sliced sweet potato with the filling and add your garnishes of choice.
What to Serve with Pumpkin Tacos
- Zucchini Orzo Salad. Tossed in a delicious pepperoncini dressing!
- Shishito Corn Salad. The perfect complement to the smoky tacos.
- Mexican Brussels Sprouts Salad. The creamy tomatillo dressing is absolutely dreamy.
- Avocado Corn Salad. A reader-favorite for good reason!
- Mango Quinoa Salad. Ready in under 30 minutes.
More Delicious Black Bean Recipes
Slow Cooker Sweet Potato Black Bean Chili
Chipotle Black Bean Burgers
Zesty Loaded Black Bean Salsa
Crispy Chipotle Black Bean Tacos
If you try these Black Bean Pumpkin Tacos, snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates!
Crispy Chipotle Black Bean Pumpkin Tacos
Equipment
- Large skillet
- Large rimmed baking sheet
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. minced chipotle peppers in adobo sauce
- 1 tsp. chili powder
- 3/4 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1 (15-oz.) can black beans (undrained)
- 1/2 cup canned pumpkin puree
- 3/4 tsp. kosher salt
- 4 to 5 oz. grated Colby Jack cheese (sub white cheddar or Gouda)
- 6 to 8 corn tortillas
- 1/3 cup sour cream or plain full-fat Greek yogurt
- 2 tsp. fresh lime juice
- Optional garnishes: sliced avocado, chopped fresh cilantro, and/or toasted, salted pumpkin seeds
Instructions
- Preheat oven to 450ºF.Prepare Filling. Heat 1 1/2 Tbsp. olive oil in a large skillet over medium heat. Add onion; cook until soft, about 6 to 8 minutes. Add garlic, tomato paste, chipotle peppers, chili powder, cumin, and cinnamon; cook until aromatic, about 2 minutes.Add can of black beans (including bean liquid) and pumpkin puree; stir well to combine. Season mixture with kosher salt and let simmer until thickened, about 5 minutes. Taste and adjust seasonings as needed.
- Warm Tortillas. Wrap the corn tortillas in a damp paper towel. Microwave 30 seconds to steam the tortillas, making them pliable enough for taco assembly.
- Assemble Tacos. Drizzle remaining 1 1/2 Tbsp. olive oil on a large rimmed baking sheet. Arrange corn tortillas on baking sheet, rubbing in oil to lightly coat.Spread the black been pumpkin mixture over half of each tortilla (I use a heaping 1/4 cup filling for each taco), then sprinkle with cheese. Fold the tortillas, creating a taco around the filling. (I like to carefully flip the tacos at this point, so the cheese side is facing down.)
- Bake Tacos. Place baking sheet in the oven and bake tacos until crispy, about 12 to 15 minutes. Remove from the oven and allow to cool 2 to 3 minutes – the tacos will get even crispier as they cool.Mix sour cream or Greek yogurt with lime juice in a small bowl. Add dollops on top of tacos, and garnish with additional toppings of choice.
Notes
- How to Store and Reheat: These tacos are best served fresh out of the oven, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 3 days. For best results, reheat in a 325ºF oven until warmed through. (You can also microwave leftovers, however the tacos will lose their crisp.)
- Tortillas. Look for thin corn tortillas that do not appear dry or crumbly for best results. I really like Mi Rancho organic corn tortillas. You can also use your favorite brand of flour tortillas.
- Omit Spice. You can leave out the chipotle peppers and still add a little smokiness by adding 1/2 tsp. of smoked paprika.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is simply one of the best dishes we’ve ever cooked!
I am not a very big fan of vegetarian/vegan meals but I’ve been trying to change that and Dishing Out Health has been an amazing source of inspiration for that, this recipe chief among them all. This dish is SO good I do not feel like it’s missing anything despite not having any meat. I am also not someone who repeats dishes too often (I know, I know, I’m picky…), yet this one has been in constant rotation in my house. It is simple, satisfying, and just absolutely delicious!
I’ve made this a few times now and it’s such a satisfying and easy meal! it’s also very customizable, I’ve made it with roasted honeynut squash when I wanted to use up the vegetables I had in my pantry
I made these in the air fryer and they were great. No need to add oil to crisp. I air fried them for 8 minutes at 400 and they were perfect and crispy.
These were so good! Looking forward to my leftovers tonight! 😋
So happy you enjoyed them, Amy!! Thank you for coming back and leaving a review!
This receipe is delicious. Thank you for sharing.
So happy they were a hit!!
I made these crispy tacos for dinner last night and they were so delicious! I subbed canned poblano for chipotle peppers to reduce the heat and it worked out great. I love your recipes!
So yummy! Made today, and loved them! It really is a great fall taco.
These were delicious! I was so happy when my shells stayed intact while I filled them but they did split in the oven :(. So, had to eat them with a fork but still tasted amazing!
Absolutely delicious recipe!! 🎃🧡
I’m so grateful you continue to come out with fantastic recipe inspiration, Jaime! So many of your dishes are in regular rotation in our house! I’m going to swap out the wild rice mushroom soup for this one tonight because the temperatures have crept up again and it doesn’t quite feel like soup weather 🙂