Pumpkin Tacos

Pumpkin Tacos

9 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    7 m
  • Ready In

    32 m
Gabrielle in DC
Recipe by  Gabrielle in DC

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 tacos

ADVERTISEMENT

Directions

  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.

Share It

Reviews (9)

Rate This Recipe
Kona Peaberry
13

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.

Caramel0
5

Caramel0

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!

sueb
3

sueb

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

More Reviews

Similar Recipes

Delicious Beef Tongue Tacos
(55)

Delicious Beef Tongue Tacos

Chard Tacos
(31)

Chard Tacos

Stir-Fried Pumpkin
(10)

Stir-Fried Pumpkin

Pumpkin, Butter Bean, and Spinach Curry
(5)

Pumpkin, Butter Bean, and Spinach Curry

Marian's Pumpkin Soup
(10)

Marian's Pumpkin Soup

Candied Pumpkin Recipe
(4)

Candied Pumpkin Recipe

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Delicious Beef Tongue Tacos

>

next recipe:

Tacos al Pastor