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Crispy Chipotle Black Bean Pumpkin Tacos
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5 from 6 votes

Crispy Chipotle Black Bean Pumpkin Tacos

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Entree
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Servings: 3 to 4

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

Serving: 2tacos | Calories: 445kcal | Carbohydrates: 45g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Sodium: 870mg | Fiber: 9g | Sugar: 5g