Tacos de calabaza y frijoles – pumpkin and bean tacos Recipe
These vegetarian tacos combine the sweetness of roasted pumpkin with creamy beans and aromatic spices. In many Mexican homes, vegetable-and-bean fillings like this appear in autumn, when pumpkin is at its cheapest and most delicious. The flavor is reminiscent of roasted pumpkin mixed with a light bean stew, all wrapped in a soft tortilla.
This recipe turns simple, inexpensive autumn ingredients into a vibrant, Mexican-inspired meal. Roasting the pumpkin concentrates its sweetness, which pairs beautifully with creamy beans and warm spices, creating a satisfying vegetarian taco filling that even meat lovers enjoy.
Chef's tips
Cut the pumpkin into evenly sized cubes so it roasts at the same speed and doesn’t burn on the edges. Don’t skimp on the lime juice at the end – the acidity brightens the flavors and balances the sweetness of the pumpkin. If your tortillas are a bit dry, warm them briefly and keep them wrapped in a clean kitchen towel so they stay soft.
How to serve
Serve the tacos family-style: set out the warm filling, a stack of tortillas, chopped coriander, lime wedges, and a bowl of sour cream or yogurt so everyone can assemble their own. They go well with a quick tomato salsa or a crunchy slaw with lime dressing.
Ingredients
- pumpkin peeled, deseeded, cut into cubes of about 1.5 cm - 500 g
- cooked red beans canned is fine, rinsed and drained - 300 g
- corn or wheat tortillas small, about 15 cm in diameter - 8 piece
- onion sliced into thin wedges - 1 piece
- garlic finely chopped - 2 cloves
- vegetable oil for roasting the pumpkin and frying the filling - 3 tablespoons
- sweet paprika, ground for seasoning the pumpkin - 1 teaspoon
- ground cumin for a Mexican aroma - 0.5 teaspoons
- fresh coriander (cilantro) chopped leaves for sprinkling - 2 tablespoons
- lime juice for drizzling over the filling - 1 piece
- salt to taste
- ground black pepper to taste
- sour cream or plain yogurt for serving on top, optional - 100 g
Preparation
- Preheat the oven to 200°C. In a bowl, toss the pumpkin with 1 tablespoon of oil, sweet paprika, a pinch of salt, and pepper. Spread in a single layer on a baking tray.
- Roast the pumpkin for 20–25 minutes, until soft and lightly browned on the edges. Halfway through, stir the pieces so they roast evenly.
- In a large frying pan, heat the remaining 2 tablespoons of oil over medium heat. Add the sliced onion and fry for 4–5 minutes, until it softens and becomes slightly translucent.
- Add the garlic and cumin and fry for about 1 more minute, stirring, until the spices become fragrant.
- Add the roasted pumpkin and beans and gently mix. Fry together for 3–4 minutes, until everything is hot and some of the pumpkin starts to break down, creating a thicker filling. Season with salt, pepper, and lime juice.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until soft and pliable.
- Place a portion of the pumpkin and bean filling on each tortilla, sprinkle with fresh coriander, and, if you like, add a teaspoon of sour cream or yogurt. Fold the tacos in half and serve immediately.
Storage
Farsz z dyni i fasoli możesz przechowywać w lodówce do 3 dni lub zamrozić do 2 miesięcy. Tacos składaj dopiero przed podaniem, żeby tortille nie rozmiękły.
