Vegetarians rejoice! Here is the recipe for my meat free Vegetarian Pumpkin Tacos. Are you ready for taco night?!
These vegetarian tacos are hard to beat. I wanted them to be filling so I went for pumpkin as the main ingredient. I seasoned it with simple spices and roasted it until nicely browned & tender. Together with the other ingredients it makes a flavoursome taco that I’m sure you will love.
We can’t forget to talk about tortillas! Packaged corn tortillas vary in quality, look for a thick tortilla and it will hold up your taco better.
These vegetarian pumpkin tacos are a well-balanced meal; pumpkin is a good source of carbs, while black beans provide protein and avocado contains healthy fats. Tacos are perfect for any occasion. To make these tacos vegan just leave out the feta cheese when garnishing.
In these photos the tacos are already assembled but usually I just place all the ingredients in bowls around the table so everybody can create their one according to their taste.
Did you like this recipe? Take a picture and share it on Twitter or Instagram with the hashtag #shoothecook. Or Pin it. Do you follow us on Pinterest? I hope so. Cheers, friends!
Vegetarians rejoice! Here is the recipe for my meat free Vegetarian Pumpkin Tacos. Are you ready for taco night?!
- 6 good quality corn tortillas
- 1 cup canned black beans
- 1 cup green leaves like: spinach, lamb leaves, lettuce
- crumbled feta cheese (If you’re vegan leave out the feta cheese)
- 1 cucumber, finely sliced
- 2 radish, finely sliced
- 2 cups diced pumpkin
- 1 Tbsp olive oil
- ¼ tsp cumin
- ¼ tsp sweep paprika
- ¼ tsp salt, more to taste
- 1 ripe avocado
- 1-2 Tbsp lime juice
- salt to taste
In a small glass, whisk 1 Tbsp olive oil, ¼ tsp cumin, ¼ tsp sweep paprika and ¼ tsp salt together.
Preheat the oven to 180C and arrange the pumpkin cubes on a baking sheet. Drizzle with the prepared mixture. Toss to combine. Bake for 20’at 180C.
In the meantimemake the guacamole: combine the avocado, lime juice and salt in a small bowl and mash with a fork until smooth. Taste and add more salt to taste.
You’re nearly finish! You will want to heat up the tortillas first to soften them.
In a small pan without any oil, warm each tortilla on both sides over a medium heat. Then transfer to a plate and cover with a towel to keep warm. Another way is to use the microwave.
To assemble the tacos, place a few cucumber slices in the centre of your taco, top with green leaves. Then add theroasted pumpkin, black beans.Add a spoonful of guacamole down the side. Top with sliced radish, crumbled feta cheese and fresh coriander if you want. Serve immediately with lime wedges on the side.
*You can garnish your tacos with anything you want, I recommend to try them with pico de gallo
*Pumpkin can be substituted for sweet potato.
*If you want to store these tacos best to store each ingredient separately so the tortilla doesn’t become wet.
If you like Mexican food be sure to check out our Pico de Gallo Recipe, the Chicken Tacos and these Healthy Nachos.
Leave a Reply