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    Home » Recipes » Pumpkin Tacos with Beans and Greens

    Pumpkin Tacos with Beans and Greens

    Oct 6, 2015 · Modified: Nov 6, 2020 by Mackenzie Ryan · This post may contain affiliate links | Disclosure policy in footer.

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    pan of pumpkin taco filling next to corn tortillas and goat cheese

    If you read many of my posts then you know I LOVE Mexican food. If I could live off of any single type of cuisine for the rest of my life - it would undoubtedly be Mexican. As a result, many foods that probably shouldn't be made into tacos become tacos in our household. These pumpkin tacos a perfect example of that. They have nothing typically Mexican about them in flavor - they just happen to be tacos filled with delicious greens, white beans, and chevre! Oh, and pumpkin! (that's kind of the point, isn't it?)Are you drooling, yet?

    Corn vs. Flour Tortillas

    For most things, the debate over using corn or flour tortillas comes down to personal preference. Flour tortillas are what many people have grown accustomed to - they are slightly sweet and often feel like they will hold up to a filling that is bulkier and wetter. Their mild flavor doesn't distract from the delicious goodies placed inside, and they come a very large range of sizes - which is good if you are making a burrito the size of a small baby (or a large one for that matter).

    For this recipe I recommend using corn tortillas. The slightly nutty corn flavor perfectly accents the autumnal vibe these pumpkin tacos have going on, plus the slightly chewier texture rounds out the crunchiness of the greens and pumpkin. Also, if this is something you are interested in, corn tortillas do tend to pack fewer calories, carbs, and fat per tortilla than their flour counterparts.

    "Could I substitute for flour tortillas?", you ask. Absolutely! The choice of which type of tortilla you use has more to do with which flavor and texture you prefer, and what you are doing with them more than anything. Traditionally, both types are made with lard, so make sure to check the ingredients on whichever you choose to make sure you are getting high quality tortillas, not ones that have a lot of other ingredients (like high-fructose corn syrup) added to them for the most authentic tortilla experience.

    All of the ingredients to make pumpkin tacos in individual containers

    Skills & Techniques

    Before you begin making your delicious pumpkin tacos, make sure to read up on:

    • How To Cook A Pumpkin : This will give you tips on how to maintain a crunchy bite to your pumpkin
    • How To Sauté and Deglaze : Learn what kind of oil you might need as well as the best way to deglaze

    Leftovers?

    This is a great meal to serve to a crowd because it is so simple to double (or triple...). Especially with the pumpkin. If you end up with leftovers, store your taco filling in an airtight container in the refrigerator for up to 5 days. I recommend keeping the goat cheese separate if you can, just to make sure it doesn't get icky and you can use it later for other things if you like.

    To reheat your pumpkin tacos, I recommend:

    1. Preheat your oven to 300°F
    2. Place your filling in an oven-safe container and bake for 20-30 minutes, or until filling is hot. (Cook times will vary based on how much you have left.)
    3. Remove from oven and serve.

    Reheating it in the oven keeps you from using too much oil, and helps keep the pumpkin from overcooking. For best results, spread everything out in a single layer so as much steam can evaporate as possible.

    A skillet with pumpkin taco filling.

    Pumpkin Tacos

    These pumpkin tacos are vegetarian, gluten-free (if you do the corn tortillas), and take less than one hour to make! It's perfect for a busy day when you still want to eat real food, but don't have a lot of time. If you buy the bagged greens from the store - even more of your prep time is eliminated. When it's time to make them, I recommend spreading the goat cheese on the tortilla before loading it with the filling - it helps it melt better

    Pan of pumpkin tacos filling next to corn tortillas and goat cheese
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    Pumpkin Tacos

    Enjoy this pumpkin & white bean tacos recipe for an autumnal twist on a favorite. They are filled with yummy pumpkin, greens, white beans and goat cheese.
    Course: Main Course
    Cuisine: American, Vegetarian
    Author: Mackenzie Ryan
    12 tacos
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
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    Ingredients

    Filling

    • 2 tablespoon olive oil, , plus more as needed
    • ½ pie pumpkin, , diced
    • 1 onion, , sliced
    • 1 can of great northern beans/cannelini beans
    • 4 cups greens of choice, (I recommend kale, chard, or collards)
    • Salt & Pepper , To Taste

    Serving

    • 12 corn tortillas, (or more if needed)
    • 5 oz chevre goat cheese

    Instructions

    Filling

    • In a heavy bottomed pan, heat 2 tablespoons of oil on medium. Add in pumpkin and sauté until it begins to soften, about 7 Minutes.
    • Add in the onion and continue sautéing until onions are translucent. About 2 Minutes.
    • Pour in the entire can of beans, using the liquid to deglaze the pan. If needed, use a spoon to scrape up any caramelized pumpkin from the bottom of the pan.
    • Add in your greens and sauté until beans are hot and greens are wilted enough to still be crunchy, but cooked - about 3 Minutes. Remove from heat and season with salt and pepper.

    Serve

    • Put about a ½ ounce of goat cheese at the bottom of each corn tortilla and top with ⅛ cup of filling. Serve hot.

    Notes

    For best results, warm your corn tortillas in a skillet or the oven before serving.

    Nutrition

    Serving: 1g | Calories: 167kcal | Fat: 2.1g
    Tell me how much you love this recipeand show off how you made it!
    Nutrition Facts
    Pumpkin Tacos
    Amount Per Serving (1 g)
    Calories 167 Calories from Fat 19
    % Daily Value*
    Fat 2.1g3%
    * Percent Daily Values are based on a 2000 calorie diet.
    « How To Cook Pumpkin: Four Ways
    How To Purée: 101 »

    Reader Interactions

    Comments

    1. Amanda says

      October 04, 2016 at 7:33 am

      I absolutely adore these fall tacos. Such a creative twist, and what wonderful, healthy flavors. I can never get enough chevre (really, would have a hard time not snacking those lovely little crumbles photographed on your board while cooking! 🙂 ), and it must be perfect paired with the pumpkin. Beautiful recipe!

      Reply
    2. Lisa says

      September 28, 2016 at 11:22 am

      This sounds healthy and delicious! We've had a few weeks of indulgence and need to get back to cleaner eating habits. I think this would be a good way to start! Do you think I could sub out sweet potatoes for the pumpkin?

      Reply
      • Mackenzie Ryan says

        September 29, 2016 at 2:27 pm

        I feel you on the indulgence, Lisa. We just spent last week traveling for our anniversary and ate out WAY too much. I absolutely think you can sub sweet potatoes, it should change much in how the recipe functions. I'm sure it will be delicious that way! 🙂

        Reply

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    Hi! I'm Mackenzie! If you're looking for a modern culinary education at home, then you've come to the right place. Let me help you become your own master chef by learning professional cooking techniques without the cost of culinary school! Learn more about me and the blog.

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