Teach Eat Love

Black Bean and Pumpkin Tacos

tacosI sat down and wrote up some blog goals the other day. I want to have more baby food recipes on a weekly basis, more lunch ideas, and more dinners that are quick to put together.

This recipe is dead simple to assemble and combines hearty Mexican goodness with autumn spices. If some of the ingredients don’t seem like they belong together, think about the depth of flavor in curries – they combine warm spices that we generally reserve for fall baking with savory chickpeas and squashes. These flavors work.

If you want more kick to your tacos, toss in some green chiles, chili powder, or some diced jalapeno. I wanted warmth more than heat for this recipe, so it’s not terribly spicy as written.

vegan tacos

But there’s spinach in it – will my kids like it? I wasn’t sure if mine would protest the green, but after one bite she said, “Mmmm. That’s really good, Mama.”



Yield: about 8 tacos

Total Time: ready in about 30 minutes

Black Bean and Pumpkin Tacos

Yummy fall flavor in a hurry!


1 small onion, thinly sliced

2 tsp. extra virgin olive oil, divided
1 tsp. butter (or olive oil if you want to make this vegan)
1 c. pumpkin purée
1 can of black beans (rinsed) or 2 c. prepared black beans
1 1/2 tsp. taco seasoning*
1/8 tsp. cinnamon (not leveled off)
1/8 tsp. cloves
1/8 tsp. allspice
4 c. rinsed, dried, and chopped spinach or kale, preferably organic
1 clove garlic, finely minced
salt to tasted
a few tablespoonfuls of toasted pumpkin seeds
6-8 store-bought or homemade tortillas


1. Melt the butter in a dutch oven or skillet with sides. Add 1 tsp. of the olive oil and onions - sauté until the onions are soft and beginning to caramelize a little. (8-10 minutes)
2. Stir in the pumpkin purée, spices, and beans and cook over medium until warmed through. (About 3 minutes)
3. In a skillet (or in the same dutch oven - just put the bean mixture in a serving dish), warm the remaining olive oil over medium and sauté the garlic until fragrant. Add the spinach with a pinch of salt and cook until it just barely begins to wilt. Remove from heat. (About 3 minutes). (If you're using kale, cook a few minutes longer since it's tougher than spinach).
4. Prepare your toppings and warm the tortillas just before serving.

*Take a look at your taco seasoning - it can be filled with all kinds of crazy stuff. Look for some that's simply spices - maybe with some dehydrated cheese or dairy.

Taco Topping Ideas 
Grated cheese
Chopped tomatoes
Sour Cream
Green onions







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