Pumpkin Black Bean Tacos

These pumpkin black bean tacos make the perfect savory use for those cans of pumpkin taking up real estate in your pantry! Taco Tuesday just go Fall-ified!

Pumpkin Spice ALL THE THINGS

Alright kids, we need to have “the talk.”

No, not that kind of talk.

It’s time we have the talk about pumpkin.

Shhhh… It’s okay. I know you’ve seen a LOT of it lately. It looks a pumpkin patch exploded over virtually everything.

Magazines, blogs, grocery stores, restaurants, coffee shops…

You can’t even pick up a bagel without getting assaulted by pumpkin spice.

If they start making pumpkin Doritos to go with the pumpkin pie Pop-Tarts and candy corn flavored kiddie cereal I will lock myself in the pantry and refuse to come out until the companies responsible for these franken-foods come to their senses.  It’s the foodie equivalent of hippies chaining themselves to trees.  It’s one thing to assault me with actual pumpkin, but when you assault me with artificial pumpkin I start to get catty.

I promise not to let things get out of hand here on Peas and Crayons. Before I can do that, I need to get this out of my system.  While pumpkin is virtually everywhere at the moment, there are not nearly enough savory pumpkin recipes in rotation.  Not only is it in season, but it’s actually super healthy when you’re not drowning it in a mountain of sugar.  Imagine that!

If you liked my lentil-veggie tacos, you’ll absolutely adore these.  If you haven’t tried them, well, you clearly have some catching up to do! 

Pumpkin Black Bean Tacos

Pumpkin Black Bean Tacos

Pumpkin Black Bean Tacos
4.67 from 3 votes

Pumpkin Black Bean Tacos

We're totally crazy for these Pumpkin Black Bean Tacos! They make the perfect savory use for those cans of pumpkin taking up real estate in your pantry. Taco Tuesday just got a Fall facelift!

Course Main Course
Cuisine Mexican
Keyword Pumpkin Black Bean Tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 tacos
Calories 141 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 cup pumpkin puree
  • 1 cup cooked black beans
  • 1 cup refried pinto beans
  • 1/4 cup diced onion
  • 2-4 TBSP taco sauce, enchilada sauce, or salsa
  • 1/4-1/2 tsp cayenne pepper
  • 1/2 tsp dried cilantro
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 6 taco shells



  1. Combine all ingredients, minus the taco shells and toppings, and heat either on the stove top or in the microwave.
  2. Spoon inside taco shells and pile on the toppings.
  3. Dude, that's it! Seriously. I made tacos with these for lunch the other day and then made flautas with the leftover filling.

Recipe Notes

You'll also need crunchy corn tortillas and all your favorite taco toppings! I mean we are making tacos after all!

Nutrition facts below are an estimate provided by an online nutrition calculator. Choose your favorite toppings and adjust as needed! xo

Nutrition Facts
Pumpkin Black Bean Tacos
Amount Per Serving
Calories 141 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 405mg18%
Potassium 223mg6%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 3g3%
Protein 5g10%
Vitamin A 6520IU130%
Vitamin C 2.5mg3%
Calcium 43mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these pumpkin black bean tacos, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • Rosemary

    5 stars
    I love black beans and tacos so this was the perfect taco recipe for me. My whole family loved it. Thanks for the recipe.

    • So super happy to hear it Rosemary, thank you!

  • Stephanie

    5 stars
    Oh my gosh I love the pumpkin spice cartoon at the beginning of this post 😀 These are a must-try!

  • Courtney

    4 stars
    Gotta say I love this easy recipe. I’ve made it several times over the years, and its always really satisfying and versatile. You can substitute cooked/microwaved sweet potato for the pumpkin and use a variety of beans and veggies, spices and whatever needs to be used up in the fridge.
    Topping our tacos & nachos also made good use of surplus summer produce like peppers, tomatoes, greens, etc.
    Thanks Jenn!

  • Deirdre

    This makes my day. What are the parameters for eating tacos for breakfast?

  • hehe, pumpkin overdose is sort of why i do a pumpkin week in the spring…HOWEVER that does not stop me from cooking it in the fall and loving reading everyone else’s posts. My pumpkin love runs deep. These look deeeeeeelightful!
    And I trust your taste being as I’ve been had your balls in my mouth recently;)

  • Euniece Santiago

    I seriously am on a pumpkin kick/obsession, but it’s okay because it’s fall.. right?? I’ll just say it is! But these tacos are genius, I cannot wait to try them myself. In addition to pumpkin my new fall craze right now is roasted acorn squash. love love love.

  • Wow. Pumpkin and black bean sound like a match made in heaven. You so smart!

  • Kammie @ Sensual Appeal

    OMG this picture cracked me up so bad girl! Haha Love ya!

  • Anonymous

    You realize pumpkin is a FRUIT, and not a vegetable (as you stated in your blog).

    • I can get on board with tomato being a fruit but the pumpkin thing… ahhh I can’t help it! I still think it tastes like a freaking vegetable! I edited the post. But you wont catch me eating a pumpkin like an apple any time soon 😉

  • You are hilarious. I love you and all of your ball-tastic glory.

  • Just made my first pumpkin/bean quesadilla of the season last week. Yup, the savory pumpkin rocks!

  • Anything that is sweet with pumpkin. Please and thanks.

  • Um. I *need* to get on the savory pumpkin train, like yesterday. Also, you are fantastic.

  • Haha, I literally laughed out loud at the pumpkin spice picture, it’s fabulous!!! I am totally one of the “I love anything pumpkin” people right now 🙂 And black beans + pumpkin sound tasty together!

  • I love that you actually made this into a pumpkin spice meme. Reason #78239102 that you are one of my favorite bloggers ever. These look delicious!!

  • Also, you should do a pumpkin-themed linkup party for pumpkin recipes. Since you already do WIAW, I bet a ton of ppl would linkup, thus creating the largest pumpkin recipe database ever.

    • Anonymous

      I second this idea! WIAW “favorite pumpkin recipes” edition. It would be AWESOME

    • It’s totally in the works! <3 I did one last year for Thanksgiving and looooved it!

  • omg hilarity. and of course ya gotta pumpkin up everything.

  • I’m going to make a pumpkin pie and top it with blue cheese for you.

  • Miz

    why does it feel as though it is HEAVEN living in your domicile?

  • I love that you call a spade, a spade. If it looks like a duck and walks like a duck…silly franken-food.

    I actually got a pumpkin in my CSA share and now I’m trying to figure out what to do with him…ornamental decoration or eat him. I’m hoping the later.

  • I love this! And the fact you can utilize the microwave is a plus because, well, I’m sure the stove has something else going! I cook all of the work lunches for my wife and me in one day on the weekend and live by using the microwave while other things are going.

    You’re only missing one thing…..you should use Pumpkin Doritos Tacos Locos taco shells! FYI – not really. Thanks for the great meal quickie!

  • I’ve got half a can of pumpkin in my fridge that is waiting to be used. Now I know what to make for lunch tomorrow! Thank you for the recipe.

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