Crispy Chipotle Black Bean Pumpkin Tacos Recipe
These Crispy Chipotle Black Bean Pumpkin Tacos are a flavorful and hearty vegetarian meal perfect for a cozy dinner. Combining smoky chipotle peppers, creamy pumpkin puree, and tender black beans, these tacos are baked to crispy perfection and topped with melty Colby Jack cheese and a zesty lime sour cream. This gluten-free recipe features a delicious blend of Mexican and American flavors, making it satisfying and wholesome.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 to 4 servings
- Category: Entree
- Method: Baking
- Cuisine: American, Mexican
- Diet: Gluten Free, Vegetarian
Ingredients
Filling
- 3 Tbsp. extra-virgin olive oil, divided
- 1 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. minced chipotle peppers in adobo sauce
- 1 tsp. chili powder
- 3/4 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1 (15-oz.) can black beans (undrained)
- 1/2 cup canned pumpkin puree
- 3/4 tsp. kosher salt
Tacos
- 4 to 5 oz. grated Colby Jack cheese (or white cheddar or Gouda)
- 8 corn tortillas
Topping
- 1/3 cup sour cream or plain full-fat Greek yogurt
- 2 tsp. fresh lime juice
- Optional garnishes: sliced avocado, chopped fresh cilantro, toasted salted pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 450ºF to prepare for baking the tacos to a crispy finish.
- Prepare Filling: Heat 1 1/2 Tbsp. olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 6 to 8 minutes. Stir in minced garlic, tomato paste, chipotle peppers, chili powder, cumin, and cinnamon; cook until the mixture becomes aromatic, about 2 minutes. Then add the undrained black beans and pumpkin puree, mixing well. Season with kosher salt and simmer until the mixture thickens, approximately 5 minutes. Taste and adjust seasoning as needed.
- Warm Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable and easy to fold.
- Assemble Tacos: Drizzle the remaining 1 1/2 Tbsp. olive oil onto a large rimmed baking sheet and spread it evenly. Arrange the warm corn tortillas on the baking sheet, coating them lightly with oil. Spread a heaping 1/4 cup of the black bean and pumpkin mixture over half of each tortilla, then sprinkle grated cheese on top. Fold the tortillas to create tacos, optionally flipping them so the cheese side is down for crispier results.
- Bake Tacos: Place the baking sheet in the preheated oven and bake the tacos until crispy, about 12 to 15 minutes. Remove from the oven and let the tacos cool for 2 to 3 minutes; this cooling period helps them crisp further.
- Prepare Lime Cream: In a small bowl, mix the sour cream or Greek yogurt with fresh lime juice. Add dollops atop the tacos or spread inside before serving.
- Serve: Garnish tacos with optional sliced avocado, fresh cilantro, and toasted pumpkin seeds if desired. Serve immediately for the best taste and texture.
Notes
- Serve with pepita salsa for added flavor; you can make your own or use store-bought options like Trader Joe’s Pepita Salsa.
- Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 325ºF oven to maintain crispiness, or microwave though they may lose their crunch.
- Choose thin corn tortillas that are pliable, avoiding those that are dry or crumbly. Mi Rancho organic corn tortillas are recommended, but flour tortillas can be used as an alternative.
- If you prefer less heat, omit chipotle peppers and add 1/2 tsp. smoked paprika for smokiness without spiciness.
