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 mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Entree
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Servings: 3 to 4
- 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
- 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.
Serving: 2tacos | Calories: 445kcal | Carbohydrates: 45g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Sodium: 870mg | Fiber: 9g | Sugar: 5g