Pumpkin Tacos

Pumpkin Tacos

Gabrielle in DC 0

"Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro."

Ingredients 32 m {{adjustedServings}} servings 100 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.
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Reviews 10

  1. 11 Ratings

Kona Peaberry

Crazy good vegan grub. I never would have thought to use pumpkin for tacos. It only needed a little help. I felt that the squash would compliment a touch of the Carribean so I chopped it small and added a can of rinsed black beans for protein, a one inch piece of ginger (minced), a dash of chipolte hot sauce, a pinch of allspice, and a squeeze of lime over it. I just stirred in the topping ingredients and served it with a pile of tortillas, yellow rice, and fruit salad.


Soooo good! although i mostly only borrowed the idea of a pumpkin taco - added garam masala, cinnamon and maple syrup to pumpkin while it simmered in apple juice, added indian spiced chicken with lots of cayenne and sauteed collards with black eyed peas, all rolled up in a soft taco topped with tomatoes and avocado - just like my favorite burrito at Mamacitas in Asheville, NC!


I cooked butternut squash instead of pumpkin, with the onion. This recipe made a great tasting filling inside of homemade whole wheat tortilla shells!