Sheet Pan Spiced Pumpkin and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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.

These vibrant tacos feature roasted pumpkin cubes and black beans with smoky spices, served on warm corn tortillas for a festive Halloween twist. This Mexican-inspired Halloween recipe (vegetarian), ready in about 40 minutes, pairs pumpkin, black beans, olive oil 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: 10 min Cook: 30 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

2 cups peeled and cubed pumpkin
1 can (15 oz), drained and rinsed black beans
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
8 small corn tortillas
1/4 cup chopped fresh cilantro
for serving lime wedges
1/2 cup (optional) sour cream

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 cups peeled and cubed pumpkin with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread on a sheet pan in a single layer.
Step 2: Roast pumpkin for 20 minutes, then stir in 1 can (15 oz) drained and rinsed black beans. Roast for an additional 10 minutes until pumpkin is tender and slightly caramelized.
Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
Step 4: Assemble tacos by dividing the roasted pumpkin and black bean mixture evenly among tortillas. Top each with 1/4 cup chopped fresh cilantro and a dollop of 1/2 cup sour cream if desired. Serve with lime wedges for squeezing over.