Sheet Pan Spiced Pumpkin and Black Bean Tacos

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Sheet Pan Spiced Pumpkin and Black Bean Tacos take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sheet Pan Spiced Pumpkin and Black Bean Tacos?

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 pumpkin from drying out.

Can I substitute ingredients in Sheet Pan Spiced Pumpkin and Black Bean Tacos?

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 Sheet Pan Spiced Pumpkin and Black Bean Tacos 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 Sheet Pan Spiced Pumpkin and Black Bean Tacos 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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