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Pumpkin, Black Bean and Poblano Tacos

Entree, Fall/Winter, Gluten-Free, Vegan, Vegetarian

Put a twist on taco night and serve these meatless bites.

Ingredients

  • 1 Tablespoon olive oil
  • 2 poblano peppers, chopped (about 1/2 cup)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 cup canned pumpkin puree
  • 1 can (15.5 oz) black beans, rinsed & drained
  • Salt and black pepper, to taste
  • 8 corn tortillas, warmed
  • Radish Slaw
    • 1/2 cup shredded/julienned fresh radishes
    • 1/2 cup chopped fresh cilantro
    • 1/2 lime, juiced
  • Optional toppings: Queso fresco, crumbled and/or Creamy Pumpkin Seed Dressing

Directions

Serves

4

1In a skillet over medium heat, sauté oil, poblanos, chili powder & cumin for 2 minutes.
2Add pumpkin, beans, salt and pepper and sauté another 3-5 minutes, until heated.
3Make slaw: Combine radishes, cilantro and lime juice.
4Spoon about 1/4 cup warm pumpkin mixture into each warm tortilla. Top with radish slaw and optional toppings.

Nutritional Facts for Pumpkin, Black Bean and Poblano Tacos

2 tacos, 1/4 cup filling in each

4

Daily Value %*

12%

7%

5%

0%

13%

15%

40%

16%

190%

40%

15%

20%

* Daily Value % based on a 2000 calorie diet.

There are 2 Comments on this recipe

  • I’m a huge fan of tacos. Love this gluten free, vegan version that seems to have a nice spicy kick. Can’t wait to try it.

  • Julie says:

    Tried this recipe last night. It is DELICIOUS!!! and easy and quick to make. I happen to hate radishes and replaced them with cabbage for the slaw. I was able to eat 2 servings for 460 calories and still be under the 500 calorie, flexitarian dinner quota. Try it!

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