Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Warm corn tortillas filled with spiced black beans and charred jalapeños, topped with a smoky pumpkin salsa that balances heat and sweetness. This Mexican-inspired Halloween recipe (vegetarian), ready in about 30 minutes, pairs black beans, jalapeño peppers, pumpkin puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
2 medium, halved and seeded jalapeño peppers
1/2 cup pumpkin puree
1 tbsp, minced chipotle in adobo sauce
1/4 cup, finely diced red onion
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tsp ground cumin
1/2 tsp garlic powder
8 small corn tortillas
2 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: Heat a dry cast iron skillet over medium-high heat. Place 2 halved and seeded jalapeño peppers cut side down and char for 3-4 minutes until blackened and blistered, then chop finely.
Step 2: In a bowl, mix 1/2 cup pumpkin puree with 1 tbsp minced chipotle in adobo sauce, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice until smooth and smoky; season with salt to taste.
Step 3: In a medium skillet, warm 2 tbsp olive oil over medium heat. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, and 1/2 tsp garlic powder. Cook, stirring occasionally, for 5 minutes until heated through and fragrant.
Step 4: Stir the chopped charred jalapeños into the black beans and season with salt and black pepper to taste.
Step 5: Warm 8 small corn tortillas in a dry skillet or oven until pliable and lightly toasted.
Step 6: Assemble tacos by spooning the black bean mixture evenly onto tortillas, topping with 2-3 tbsp smoky pumpkin salsa each, and garnishing with additional cilantro if desired. Serve immediately.