Spiced Pumpkin & Black Bean Tacos

Name: Spiced Pumpkin & Black Bean Tacos
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 small corn or flour tortillas; 600 g pumpkin or butternut squash, peeled and cut into 2cm chunks; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp chilli flakes; ½ tsp salt; 1 tbsp olive oil; 1 red onion, finely chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 400 g tin black beans, drained and rinsed; 4 tbsp water; ½ lime, juiced; 150 g red cabbage, finely shredded; ½ lime, juiced; Small handful of coriander, chopped; Pinch of salt; 150 ml soured cream; 1 tsp chipotle paste; Squeeze of lime; 50 g feta, crumbled; Toasted pumpkin seeds; Extra coriander; Lime wedges

Serves 4
45 minutes
Dinner
Mexican

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Spiced Pumpkin & Black Bean Tacos

San Diego in California has a proper taco culture. There are taquerias dotted all over town, and grabbing tacos after a session at Pleasure Point or Steamer Lane is part of the routine. This is my autumn, home-kitchen take: smoky roast pumpkin, garlicky smashed black beans and a sharp lime slaw, piled into warm tortillas with a smoky crema. It's cheap, it's veggie (and easily vegan), and it's on the table in about 45 minutes. Perfect for a half-term dinner when everyone's come in soaked from the beach.

Ingredients

Tacos:

8 small corn or flour tortillas
600 g pumpkin or butternut squash, peeled and cut into 2cm chunks
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
½ tsp salt

Black beans:

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
400 g tin black beans, drained and rinsed
4 tbsp water
½ lime, juiced

Lime slaw:

150 g red cabbage, finely shredded
½ lime, juiced
Small handful of coriander, chopped
Pinch of salt

Smoky crema:

150 ml soured cream
1 tsp chipotle paste
Squeeze of lime

To serve:

50 g feta, crumbled
Toasted pumpkin seeds
Extra coriander
Lime wedges

Biff's Tips

Don't use your carving pumpkin. Halloween pumpkins are watery and bland. Go for butternut, onion squash or crown prince for proper sweet, nutty flavour.
Save the seeds. Rinse them, pat dry, toss with a little oil and salt, and roast on the bottom shelf for 10-12 minutes. Free crunchy topping.
Make it vegan. Swap the soured cream for oat crème fraîche and skip the feta. Still banging.

Let's Dive In!

Step 1: Roast the pumpkin

Heat the oven to 220°C (200°C fan, gas 7). Peel and chop 600g pumpkin or butternut squash into 2cm chunks. Toss on a big tray with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp chilli flakes and ½ tsp salt. Spread it out so it roasts rather than steams. Roast for 25-30 minutes, turning halfway, until soft and charred at the edges.

Step 2: Spice up the beans

While the pumpkin roasts, heat 1 tbsp olive oil in a pan over a medium heat. Add 1 red onion, finely chopped, and cook for 5 minutes until soft. Stir in 2 garlic cloves, crushed, and another 1 tsp ground cumin for a minute. Tip in 1 x 400g tin black beans, drained and rinsed, 4 tbsp water and the juice of ½ lime. Simmer for 5 minutes, then roughly mash about half of them with a fork so they go thick and creamy. Season to taste.

Step 3: Quick lime slaw

Finely shred 150g red cabbage and toss with the juice of another ½ lime, a pinch of salt and a small handful of coriander, chopped. Leave it to sit while you do everything else. It softens and goes bright pink.

Step 4: Smoky crema

Stir 150ml soured cream with 1 tsp chipotle paste and a squeeze of lime. No chipotle? Use ½ tsp smoked paprika and a pinch of cayenne instead.

Step 5: Warm the tortillas

Heat a dry frying pan until hot. Warm 8 small corn or flour tortillas for about 30 seconds each side, then stack them in a clean tea towel to keep them soft.

Step 6: Build your tacos

Spread a spoonful of beans on each tortilla, then pile on the roast pumpkin, slaw and a drizzle of crema. Finish with 50g feta, crumbled, your toasted pumpkin seeds and extra coriander. Serve with lime wedges. Makes 8 tacos, enough for 4.

Spiced Pumpkin & Black Bean Tacos FAQs

Can I make these ahead? Yes. The roast pumpkin and beans keep for 3 days in the fridge. Reheat them and build the tacos fresh.
Are they gluten free? They can be. Use corn tortillas and check the packet, and check the label on your chipotle paste.
What else can I add? avo-no-cado, pickled jalapeños or a handful of pink pickled onions all work a treat.

Fancy going all out? Make your own Easy Corn Tortillas and top with my Pinkled Onions.

Made these? Let me know how you got on in the comments below. Tag us on Instagram @biffenskitchen and I'll share every pic you post. Can't wait to see 'em!

BIFF, BOSH, NOSH!

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