Half-Bite Spiced Pumpkin and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Soft tortillas filled with smoky spiced pumpkin and black beans, topped with fresh cilantro and a drizzle of lime crema for a flavorful vegetarian taco night. This Mexican taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs pumpkin puree, black beans, and olive oil for a weeknight-friendly dinner. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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.

Ingredients

• 1 cup pumpkin puree
• 1 cup black beans, canned and drained
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 8 small corn tortillas
• 2 tbsp lime juice
• 1/4 cup sour cream
• 1/4 cup cilantro leaves, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat until shimmering. Add 1 cup pumpkin puree, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 3-4 minutes until fragrant and heated through.
2. Step 2: Stir in 1 cup drained black beans and cook an additional 3 minutes until the mixture is heated and well combined.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
4. Step 4: Mix 1/4 cup sour cream with 2 tbsp fresh lime juice to create lime crema.
5. Step 5: Spoon the pumpkin and black bean mixture evenly onto each tortilla. Top with chopped 1/4 cup cilantro leaves and drizzle with lime crema before serving.