Stuffed Pumpkin with Black Beans and Fresh Cilantro

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hearty roasted pumpkin cubes mixed with savory black beans and bright cilantro for a satisfying vegetarian dish. This Puerto Rican-inspired vegetarian recipe, ready in about 50 minutes, pairs Pumpkin, Black beans, 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.