Now that pumpkin season is here, we decided to try making pumpkin spice tacos, and boy are they a revelation! The sweet pumpkin pie spice and chipotle blend together so well. And the Mexican Cotija cheese and lime crema keep the flavors from veering too far to the sweet side. There are also black beans blended into the tender cooked pumpkin which gives them a bit more protein for a meatless main course. We love them on soft corn tortillas, but if your family prefers crispy, they work just as well. Serve them with Mexican coleslaw or spicy Mexican rice to make it a complete meal!
Pie pumpkin: Look for these with the squash in the produce department. You’ll need 3 cups of finely diced pumpkin for this recipe – about 1 pound 9 ounces. If you prefer, you can substitute diced butternut squash. Soft corn tortillas: We loved the texture and flavor of the nutty soft corn tortillas, but this is also great with crispy tortilla shells or grain-free tortillas. Avocado oil: Choose your favorite neutral cooking oil. We like either non-GMO canola or avocado oil. Onion: Finely dice the onion for the filling. This helps give the pumpkin plenty of savory flavor. Garlic: You’ll need a generous amount of chopped fresh garlic, too. It really helps to balance the sweetness by adding classic savory taste. Salt: You’ll need salt for both the taco filling and the crema. We use table salt. If using kosher salt, double the amount. Pumpkin pie spice: You can purchase this or make your own! Ground chipotle chili powder: To make this more kid friendly err on the lighter side with the chipotle chili powder; it adds a lovely smokiness to the taco. If you prefer no additional heat, use ¼ teaspoon of smoked paprika instead. Canned tomato sauce: This helps bind the filling together to resemble the texture more of traditional taco meat. Canned black beans: We like the texture of regular black beans, but for a firmer texture try canned black soy beans.
Finely sliced scallions Diced avocado Cojita cheese Cilantro Pumpkin seeds – try roasting your own!
Step 2: While the tortillas are in the oven, saute the onion, pumpkin, garlic. Then cover the pan and cook until the pumpkin is nice and soft. Step 3: Season the veggies with pumpkin pie spice and chipotle powder. Then, add the tomato sauce and black beans and bring the pan to a simmer. Step 4: While the squash is cooking, whisk the sour cream, mayonnaise, lime zest, lime juice, and salt to make the crema. Step 5: It’s time to eat! Assemble the tacos on the warm tortillas, top with all the toppings, and dig in!
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