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-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs pumpkin puree, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

Ingredients

• 1 cup pumpkin puree
• 1 cup, canned and drained black beans
• 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, chopped cilantro leaves
• 1/4 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 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.