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Pumpkin Tacos

Pumpkin Tacos with black beans & smoked paprika, perfect for a fall twist on taco night! Roast pumpkin to perfection and assemble for a flavorful vegan meal, make it tonight!

Pumpkin in tacos? Trust us, it’s a game-changer! In this autumnal twist on traditional tacos, roasted pumpkin adds a sweet and comforting element to the classic combo of black beans and spices.

The result is a flavor-packed, vegan-friendly dish that’s perfect for cozying up on a chilly fall evening.

Ready Time

40 mins


4 servings


  • 1 small pumpkin, peeled and diced
  • 8 tacos shells
  • 1 red onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/2 cup shredded vegan Monterey Jack cheese (optional)
  • Salsa, for serving (optional)


Roast the diced pumpkin in the oven at 400°F (200°C) for about 30 minutes, or until tender and lightly caramelized. In a large skillet, heat the olive oil over medium-high heat.

Add the diced red onion and cook for about 5 minutes, or until softened.

Add the ground cumin, smoked paprika, salt, and black pepper to the skillet and cook for 1 minute, stirring constantly. Stir in the black beans and cook for an additional 2-3 minutes, until heated through.

Warm the tacos shells according to package instructions.

Assemble the tacos by filling each shell with the pumpkin and black bean mixture, and topping with chopped cilantro, a squeeze of lime juice, and shredded vegan Monterey Jack cheese if using. Serve with salsa on the side, if desired.


Make sure to choose a small, sweet pumpkin for the best flavor.

You can also use leftover roasted pumpkin if you have it on hand.

If using smoked paprika, feel free to adjust the amount to your taste – it adds a nice depth of flavor, but can be overpowering if you’re not used to it.

Black beans can be substituted with cooked pinto beans or refried beans if you prefer.

Just be sure to adjust the seasoning accordingly.

Warm tacos shells can be toasted in a dry skillet or wrapped in a damp paper towel and microwaved for 20-30 seconds.

Feel free to customize your tacos with your favorite toppings – diced avocado, sliced radishes, or pickled onions would all be great additions.

These tacos are perfect for a weeknight dinner or a fall-themed gathering – just be sure to make extra for any unexpected guests!

Nutrional Value

  • Calories: 420
  • Total Fat: 14g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 8g
  • Sugars: 10g
  • Protein: 15g
Pumpkin Tacos
Pumpkin Tacos

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