Pumpkin Tacos

Pumpkin Tacos

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."
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Ingredients

32 m servings 100 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

I was really excited to try this recipe but also found that it was a little bland.

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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 a...

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 wit...

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

I enjoyed this! Given the other reviews I spiced it up a little more with 1 tsp of coriander and ground red pepper, as well as a little cayenne and white pepper. I also used a vegetable bouillon...

Absloutly wonderful. But dont expect similar flavor or texture to beef tacos.

I was really excited to try this recipe but also found that it was a little bland.

Sorry, but I found the filling for the tacos to be pretty bland. I used corn tortillas and they were all you could taste...plus they crumbled and resulted in a very messy meal!

I used a different winter squash in place of pumpkin, but I bet the taste is not far off. The onion and tomato taste fantastic with the squash flavor. Definitely a keeper.

I followed some suggestions and added black beans and lots more spice (cumin, Tabasco). I used our Halloween jack-o-lantern and mashed it together with the black beans, it was yummy! Much better...

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