Crispy baked pumpkin black bean tacos
These Crispy baked pumpkin black bean tacos are a delicious healthy taco recipe.
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.
Nutrition
Calories: 462kcalCarbohydrates: 55gProtein: 20gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 38mgSodium: 1607mgPotassium: 737mgFiber: 17gSugar: 7gVitamin A: 10482IUVitamin C: 22mgCalcium: 376mgIron: 5mg
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