These pumpkin tacos are cozy, smoky, and just the right amount of spicy. Roasted pumpkin cubes get caramelized in the oven, then tucked into warm tortillas with black beans, creamy avocado, and a smoky chipotle crema that pulls it all together.
It’s hearty, satisfying, and a fun way to switch up taco night. I make these all the time when pumpkin’s in season, and they never last long!
Why I Love This Recipe
These tacos have been my go-to comfort food every fall. I first made them after roasting leftover pie pumpkins and wondering what else I could do besides soup or bread. I tried them in tacos one night and boom—new favorite.
- The roasted pumpkin gets sweet and caramelized
- The chipotle crema adds smoky heat and tang
- Black beans make it filling and hearty
- It feels indulgent but is actually really healthy
- It’s totally vegetarian and can be vegan too
What You’ll Need
- 3 cups peeled and cubed fresh pumpkin (1-inch cubes)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1 avocado, sliced
- 6 small flour tortillas (or corn, your choice)
- Fresh cilantro, chopped
- Lime wedges for serving
Chipotle Crema:
- ½ cup sour cream (or Greek yogurt)
- 1 chipotle pepper in adobo sauce (from a can), minced
- 1 tablespoon fresh lime juice
- Pinch of salt
Pro Tips
- Cut the pumpkin into small, even cubes so they roast evenly
- Let the pumpkin cool a bit before assembling to avoid soggy tortillas
- Warm the tortillas before filling so they’re pliable and soft
- Add extra chipotle if you like more heat
- Make the crema ahead—it tastes even better after a chill in the fridge
Tools Required
- Baking sheet
- Parchment paper
- Chef’s knife
- Mixing bowl
- Small bowl for crema
- Spoon or spatula
- Oven
- Skillet or microwave for warming tortillas
Substitutions and Variations
- Swap pumpkin with butternut squash or sweet potato
- Use vegan sour cream or cashew crema for a vegan version
- Add sautéed onions or bell peppers for extra flavor
- Use corn tortillas for gluten-free
- Top with pickled red onions for a tangy crunch
Make Ahead Tips
- The chipotle crema can be made up to 3 days in advance
- Pumpkin can be roasted the day before and stored in the fridge
- You can pre-slice avocado but brush with lime to keep it from browning
Pumpkin Tacos with Chipotle Crema Recipe
Servings: 3 (makes about 6 tacos)
Total Time: 40 minutes
Step 1: Roast the Pumpkin
Preheat oven to 425°F. On a baking sheet lined with parchment, toss 3 cups peeled and cubed fresh pumpkin with 2 tablespoons olive oil, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread into a single layer and roast for 25–30 minutes until golden and tender, tossing halfway.
Step 2: Make the Chipotle Crema
In a small bowl, mix ½ cup sour cream, 1 minced chipotle pepper in adobo, 1 tablespoon fresh lime juice, and a pinch of salt. Stir until smooth and creamy. Taste and adjust spice if needed.
Step 3: Warm the Tortillas
Heat 6 small flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds until warm and pliable.
Step 4: Assemble the Tacos
Fill each tortilla with roasted pumpkin, spoonfuls of black beans, a few slices of avocado, a drizzle of chipotle crema, and a sprinkle of chopped cilantro. Serve with lime wedges.
Step 5: Serve
Place tacos on a plate and serve immediately with lime wedges on the side.
Macros (per 2 tacos)
Calories: ~390
Protein: 10g
Carbs: 45g
Fat: 20g
Fiber: 11g
Why This Recipe Works (Quick Science)
Roasting pumpkin at high heat caramelizes its natural sugars, making it sweet and rich. The chipotle crema works as an acid-fat-heat balance: sour cream for creaminess, lime juice for brightness, and chipotle for smoky spice. The beans bring protein and fiber to round out the meal.
Common Mistakes
- Cutting the pumpkin too big—it won’t roast evenly
- Overcrowding the pan—leads to steaming, not roasting
- Using cold tortillas—they’ll tear when folding
- Overloading the tacos—hard to eat and messy
What to Serve With
- Mexican street corn (elote)
- Cilantro-lime rice
- Simple side salad with lime vinaigrette
- Chips and guac
FAQ
Can I use canned pumpkin?
No, canned pumpkin is puréed. You need fresh pumpkin cubes for roasting.
Can I make these vegan?
Yes! Use vegan sour cream or a cashew crema.
What kind of pumpkin works best?
Sugar pumpkins or pie pumpkins are ideal. Avoid carving pumpkins—they’re too watery.
Can I use frozen pumpkin?
Fresh is best, but you can use frozen if you thaw and pat dry first.
How spicy is the chipotle crema?
It’s mild-medium. Add more chipotle for extra heat or leave it out if sensitive.
Leftovers & Storage
Store any leftover pumpkin, beans, and crema separately in airtight containers. Reheat the pumpkin in a skillet or microwave. Use leftovers in grain bowls or salads. Avocados don’t store well once sliced, so add fresh when ready to eat. Use within 3 days.
Let’s Wrap It Up
These pumpkin tacos are cozy, flavorful, and easy enough for a weeknight. If you’re ready to try something a little different, this is the one. Make it once and it just might become your new favorite fall taco. Let me know how it goes in the comments—I’d love to hear how you liked it or if you put your own spin on it!