Roasted Pumpkin and Black Bean Tacos with Garlic Lime Crema

Tacos are king... and limiting taco goodness to Tuesdays is NOT gonna cut it when there are SO many drool-worthy ways to indulge... like my latest autumn version here ~ Roasted Pumpkin and Black Bean Tacos! These are seriously addictive... and outrageously delicious... I'm talkin' why-the-hell-did-I-not-know-about-these-sooner kind of DELICIOUS! Plus, I'm using a secret ingredient you probably have in your pantry right now.

Who the heck knew roasted pie pumpkins could be sliced and diced and coaxed over to the savory side of the house so effortlessly?! The texture of sugar or pie pumpkins is smooth and creamy with a mild flavor that can easily be taken in any direction. Pairing roasted pumpkin with black beans and tangy garlicky cashew-based crema is a no-brainer!

You are going to FALL IN LOVE with these Roasted Pumpkin and Black Bean Tacos too! Here's why:

~ They're entirely plant-based (duh! I put that in for those new to my website 😉)

~ They're easy to make

~ They're economical

~ They're quick (if you use canned beans or an instant pot)

~ They're nutrient and fiber rich

~ They're thin-skinned, so no peeling necessary

~ They're great for a crowd

~ They're full of FLAVAH!

~ They're tacos...

Now I'm on a mission to convince everyone to try roasting sliced or diced pumpkin generously dusted with savory spices, like this Roasted Pumpkin, Apples and Plant-based Sausages platter or this gorgeous Roasted Pumpkin Harvest Salad!

Don't get me wrong. I love all the deliciousness pumpkin puree can provide, but those cans are available year-round... fresh pumpkins will only be around for another several weeks. So lets get started shall we?

Grab a pumpkin and let's go!

Total Time: 2 hrs 45 minutes Prep Time: 15-20 minutes Soak Time: 2 hrs* (overnight for dried beans) Bake Time: 25-30 minutes

* soak time for the cashews may be unnecessary if you have a high powered blender like a Vitamix.


Here's what you'll need for 12 tacos:

For the TACOS:

24 corn tortillas

1 orange sugar or pie pumpkin, 3-4 lbs*

1 lb dried black beans OR

2 (15 oz) cans black beans

3 cups shredded cabbage, green or purple

1/2 cup sliced green onions

1 Tbsp olive oil OR 2 Tbsp apple cider

1/3 cup Dry Rub (recipe below) 👈🏼 the secret ingredient!

For the BEANS:

1 lb of dry black beans, soaked overnight and rinsed

2 bay leaves

1 tsp black pepper

1 dried ancho chili pepper, whole

1/2 tsp cumin seeds

2 tsp smoked salt

For the DRY RUB (or use your own favorite blend)

Makes ~ 3/4 cup

1/3 cup brown sugar

2 Tbsp smoked salt

2 Tbsp smoked paprika

2 Tbsp chili powder

2 tsp ground cumin

2 tsp ground coriander

2 tsp garlic powder

2 tsp black pepper

1 tsp cayenne pepper

1 tsp Mexican oregano (not sure of the difference between oreganos? Read HERE.


1/2 cup cashews

4 limes, zest and juice (~ 1/2 cup)

1/2 cup green onions (mostly green parts)

4 cloves garlic

1 Tbsp honey or maple syrup

1 tsp smoked salt

water to thin, if needed

* Green or white pie pumpkins, delicata or butternut squash can be substituted

The Process:

1. If making beans from scratch, pick through, rinse and add to a medium pot. Cover with enough water to cover 2-3" above the beans. Cover and soak overnight. Drain, rinse and return to pot. Cover with enough fresh water to cover 1" above the bean. Cover and cook on med/high until just begins to boil. Reduce heat, add all the seasonings except the salt. Cook until tender, adding additional water if needed. When beans are done, stir in salt and keep warm.

2. Next, prepare the pumpkin. Wash and dry the outside. Cut the stem off as close to the start of the orange skin as possible. Cut in half, vertically. Scoop out seeds and pulp, set aside for cleaning and roasting later. Cut each half into 1/2-3/4" wedges, cut the wedges into bite-sized chunks.

3. Toss the chunks into a large bowl. Add the olive oil or apple cider and toss to coat. Preheat oven to 400.

4. Mix up the dry rub (or use one of your own!) and add 1/4-1/3 cup. Toss to evenly coat each piece. Spread onto a baking sheet (parchment paper or Silpat make for easy clean-up). Bake 25-30 minutes on the middle rack until tender. Store extra rub in a glass jar in your pantry. This dry rub is delicious on roast veg, beans, grain salads, on tofu, fries or soups!

5. While the pumpkin is roasting, make the garlic lime crema. Add the cashews to a bowl and cover with hot water. Set aside for two hours (unless you have a high-powered blender like a Vitamix). Wash & dry the limes, then zest and juice them into a small bowl. Place in the freezer, along with the soaked & drained cashews, for 40-60 minutes to partially freeze. Add all ingredients to blender and blend until creamy. Thin with a little water if needed. Consistency should be thick but pourable. Taste and adjust seasonings if necessary. Refrigerate until needed.

6. Shred the cabbage (and any other desired condiments)

(black beans after soaking)

7. Heat the tortillas on a dry hot griddle or skillet and keep warm.

8. To assemble, double up the tortillas, add some cabbage, then beans, roasted pumpkin and green onions.

9. Serve with a pitcher of Garlic Lime Crema. Enjoy!

Now aren't you happy there's more to pumpkin than just pies?!

Nutrition information is for two double tortilla tacos with 2 Tbsp of Garlic Lime Crema.

If you make this recipe, I'd love to hear how you and your guests liked it! Snap a photo and tag me too, #chefcatherinebrown. I love seeing what you make!

DISCLOSURES: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.

NOTE: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on A Seat at My Table so credit is given where credit is due. Thank you!

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