Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir the chopped charred jalapeños into the black beans and season with salt and black pepper to taste.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or oven until pliable and lightly toasted.
  6. 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.

Frequently asked questions

How long does Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charred Jalapeño and Black Bean Tacos with Smoky Pumpkin Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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