Vegan Roasted Pumpkin Tacos with Black Beans

Vegan Roasted Pumpkin Tacos are the perfect autumn dinner. Adding pumpkin to tacos gives them a festive fall feel while still honouring this savoury Mexican dish. They are made with spicy roasted pumpkin, garlic refried beans, creamy guacamole, juicy tomatoes and fresh cilantro.

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Vegan Roasted Pumpkin Tacos with Black Beans Recipe

gluten-free & nut-free

Prep time: 20 minutes | Cook time: 42 minutes | Serves 4

Ingredients

• 2 cups raw pumpkin, peeled and diced into 1cm cubes
• 2 tbsp coconut oil, melted
• 1 tsp cayenne pepper
• 2 tomatoes, diced
• 1 cup cilantro
• 8 medium corn tortillas
• 1 lime, cut into wedges

For the refried beans

• 1 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced for finely diced
• 1 tsp chili powder
• 2 cups cooked black beans
• 1/3 cup water
• ½ tsp pepper
• ½ tsp salt

For the guacamole

• 2 ripe avocados, cut into chunks
• 2 garlic clove, minced
• Juice from a lime

Directions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Toss pumpkin in 2 tbsp coconut oil, and cayenne pepper and bake for 30 minutes, flipping occasionally.
3. To make the refried beans, heat 1 tbsp coconut oil in a skillet on medium heat and add onion, cook till tender, 3 minutes. Add garlic and chilli powder and cook until you can smell the garlic, 1 minute. Add beans and cook till soft 4 minutes. Finally, add water, salt and pepper and mash until smooth with the back of your spatula and cook for 5 minutes to thicken.
4. To make the guac, mash together the avocado, garlic clove and lime juice.
5. To assemble the roasted pumpkin tacos, place 2 medium corn tortillas on a plate. Top with refried beans, guac, pumpkin, tomatoes and cilantro. Squeeze on lime juice and enjoy.

PER SERVING: CALORIES: 527, FAT: 23 g, SAT. FAT: 13 g, CARBS: 71 g, FIBER: 18 g, SUGARS:  5 g, PROTEIN: 15 g, SODIUM: 341 mg, CHOLESTEROL: 0 mg

Check out my other fall recipes here.