Crispy Baked Pumpkin Black Bean Tacos - the perfect taco recipe for fall. The pumpkin, spice and cheese combination is to die for. These tacos are so flavorful and simple to make. Total cook time on this recipe is about 30 minutes.
For more amazing taco recipes try mushroom shawarma tacos or my hot honey shrimp tacos.
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Why you'll love this recipe
Pumpkin makes these tacos scream fall.
It is vegetarian and can be made vegan and gluten free.
Thanks to the black beans and cheddar these tacos are high in protein.
It is perfect the perfect healthy vegetarian dinner.
Ingredients
- pumpkin puree
- red onion
- black beans
- garlic
- cilantro
- lime
- cheese
- chili powder
- cumin
- chipotle pepper
- green chilies
See the recipe card for full information on ingredients and quantities.
Substitutions
- cilantro - can be subbed with parsley.
- cheddar - any cheese works here including vegan.
- black beans - pinto or white beans could be a good sub here however I recommend black beans.
- green chiles - jalapeno works as a sub but I prefer the flavor of green chiles.
Step-by-Step Instructions
Mix together filling.
Add filling to tacos and bake.
Serve and enjoy!
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 2 days. To reheat the tacos microwave them for 30 seconds or bake them at 400 for 5-10 minutes. I prefer baking because this helps to crisp up the tacos.
Recipe Pro-Tips
I prefer to use flour tortillas for this recipe as they get crispier in my opinion, however if you are gluten free corn also works.
I love topping these tacos with greek yogurt for a healthy high protein alternative to sour cream.
Recipe FAQS
Yes, you can use vegan cheese.
Black beans are high in antioxidants as well as fiber and vitamins such as magnesium.
This depends on the taco shell you choose to use. I would recommend using gluten free flour vs corn tortillas.
Other taco recipes to try
If you make these crispy baked pumpkin black bean tacos, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
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Crispy baked pumpkin black bean tacos
Ingredients
Filling ingredients
- ¾ cup pumpkin puree not pumpkin pie mix
- ½ red onion - finely chopped
- 1 can black beans - drained
- 4 cloves garlic - minced
- 1 cup finely chopped cilantro
- juice from ½ lime
- 1 cup shredded cheddar cheese sub cheese of choice
- ½-1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon chipotle powder
- black pepper to taste
- 1 small can green chilis
Other ingredients
- 6-8 taco shells I recommend flour tortillas
- greek yogurt or sour cream for topping optional
- salsa for dipping
Instructions
- Preheat oven to 425 degrees.
- Add all filling ingredients to a bowl and mix until combined.
- Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-3 tablespoons of filling to each shell. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp.
Amy says
In your intro you mention these tacos being high protein thanks to the "tofu and feta" but I'm not seeing them listed in the ingredient list. Can you please clarify? Thank you!
Kristi says
Hi Amy, this was a typo. I just edited that line in the write up. Thanks for letting me know!