Stuffed Pumpkin with Black Beans and Fresh Cilantro
Hearty roasted pumpkin cubes mixed with savory black beans and bright cilantro for a satisfying vegetarian dish. This puerto rican-inspired vegetarian (vegetarian) ready in about 50 minutes pairs cubed (about 1 lb) Pumpkin, (15 oz, drained and rinsed) Black beans, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 118 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
- 2 cups, cubed (about 1 lb) Pumpkin
- 1 can (15 oz, drained and rinsed) Black beans
- 1/2, diced Onion
- 2 cloves, minced Garlic
- 3 tbsp, chopped Cilantro
- 1, juiced Lime
- 1 tbsp Olive oil
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Preheat oven to 375°F. Toss 2 cups cubed pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread on a baking sheet and roast for 25 minutes until tender.
- Step 2: Heat a small pot over medium heat, add 1/2 diced onion and 2 minced garlic cloves, sauté for 3 minutes until soft, then add 1 can (15 oz) drained black beans, 1/2 tsp cumin, and 3 tbsp chopped cilantro. Cook for 5 minutes, stirring occasionally.
- Step 3: Mix the roasted pumpkin with the black bean mixture, stir in 1 lime juiced, and season with additional salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stuffed Pumpkin with Black Beans and Fresh Cilantro take to make?
Total time is about 50 minutes (20 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 Stuffed Pumpkin with Black Beans and Fresh Cilantro?
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 cubed (about 1 lb) pumpkin from drying out.
Can I substitute ingredients in Stuffed Pumpkin with Black Beans and Fresh Cilantro?
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 Stuffed Pumpkin with Black Beans and Fresh Cilantro 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 Stuffed Pumpkin with Black Beans and Fresh Cilantro 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
