Pumpkin Black Bean Tacos with Cilantro Lime Sauce Recipe

Pumpkin Black Bean Tacos with Cilantro Lime Sauce Recipe

These satisfying tacos are a celebratory collection of plant-based whole foods, enriched with a superfood sweet and sour sauce that isn't just addicting…it's also detoxifying! Since regular pumpkin isn't super flavorful, we swapped in sweet kabocha squash, which is also known as a “Japanese Pumpkin.” If you can't find kabocha, you can also use acorn squash in its place for a taste that's just as tempting!

INGREDIENTS

¾ cup (packed) chopped fresh cilantro

1 tsp. Navitas Organics Superfood+ Greens Blend

1 small shallot, chopped

1 Jalapeno pepper, seeded and chopped

1 Tbsp. coconut sugar

¼ cup fresh lime juice

¼ cup olive oil, divided

Sea salt and ground black pepper

2 lbs. Kabocha squash, seeded and sliced into 1-inch wedges

1 tsp. ground cumin

¼ tsp. ground cinnamon

8-10 5-inch tortillas, warmed

1½ cups cooked black beans (or 1 15-ounce can, rinsed)

1 cup frisée or baby arugula

½ cup non-dairy ricotta cheese (optional)

DIRECTIONS

Cilantro Lime Sauce: In a blender or food processor, combine the cilantro, Superfood+ Greens Blend, shallot, jalapeno, Coconut Palm Sugar, lime juice, 2 Tbsp. olive oil, and ½ tsp. sea salt. Blend into a green sauce until smooth.

Pumpkin Filling: Preheat the oven to 400° F. Line a baking pan with parchment paper.

In a mixing bowl, toss together the squash, the remaining 2 Tbsp. olive oil, cumin and cinnamon, and generously season with salt and pepper.

Transfer the squash to the baking pan and line it up in an even, flat layer. Roast for 20 minutes, then flip over and roast the other side until tender, about 10 minutes longer. Remove from heat.

Assemble: Lay the tortillas out flat and line each one with beans and a couple squash slices, and drizzle generously with the Cilantro Lime Sauce. Garnish with frisée or arugula and cheese, as desired.

Makes 8-10 tacos

 

Submitted by Julie Morris | Luminberry

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Servings

8-10 tacos

These satisfying tacos are a celebratory collection of plant-based whole foods, enriched with a superfood sweet and sour sauce that isn't just addicting…it's also detoxifying! Since regular pumpkin isn't super flavorful, we swapped in sweet kabocha squash, which is also known as a “Japanese Pumpkin.” If you can't find kabocha, you can also use acorn squash in its place for a taste that's just as tempting!

Ingredients

  • ¾ cup (packed) chopped fresh cilantro
  • 1 small shallot, chopped
  • 1 Jalapeno pepper, seeded and chopped
  • 1 Tbsp. coconut sugar
  • ¼ cup fresh lime juice
  • ¼ cup olive oil, divided
  • Sea salt and ground black pepper
  • 2 lbs. Kabocha squash, seeded and sliced into 1-inch wedges
  • 1 tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • 8-10 5-inch tortillas, warmed
  • 1½ cups cooked black beans (or 1 15-ounce can, rinsed)
  • 1 cup frisée or baby arugula
  • ½ cup non-dairy ricotta cheese (optional)

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Directions

    Cilantro Lime Sauce:

    1. In a blender or food processor, combine the cilantro, Superfood+ Greens Blend, shallot, jalapeno, Coconut Palm Sugar, lime juice, 2 Tbsp. olive oil, and ½ tsp. sea salt. Blend into a green sauce until smooth.

    Pumpkin Filling:

    1. Preheat the oven to 400° F. Line a baking pan with parchment paper.
    2. In a mixing bowl, toss together the squash, the remaining 2 Tbsp. olive oil, cumin and cinnamon, and generously season with salt and pepper.
    3. Transfer the squash to the baking pan and line it up in an even, flat layer. Roast for 20 minutes, then flip over and roast the other side until tender, about 10 minutes longer. Remove from heat.

    Assemble:

    1. Lay the tortillas out flat and line each one with beans and a couple squash slices, and drizzle generously with the Cilantro Lime Sauce. Garnish with frisée or arugula and cheese, as desired.