Recipe: Pumpkin, Black Bean & Poblano Tacos | chicago foodie girl


Recipe: Pumpkin, Black Bean & Poblano Tacos

Can you believe it's already mid-September? While I'm definitely happy to see the summer come to an end, it feels like the last few weeks of it have just flown by! It has still been fairly warm (high 70s/low 80s) around here during the daytime, but there is a lovely hint of fall in the air once the sun goes down and the temperature drops. The 60-something degree temps are actually supposed to start creeping into the daytime hours starting tomorrow - yay!

I'm also seeing signs of my favorite season popping up in various places around the city: quite a few trees have tinges of yellow & orange around their edges, the back-to-school aisles at Target have all been converted to a host of Halloween goodies, and pumpkin displays have started to take over the farmers' markets. Despite the fact that I currently have a massive nasty cold and I haven't slept more than two hours for the last two nights in a row, I can't help feeling giddy at the thought of the awesomeness autumn brings! :-)

Today's Meatless Monday dish is a nod to the upcoming season and one that highlights my favorite flavor of autumn: pumpkin! These tacos are incredibly filling, thanks to the black beans and pumpkin, and strike the perfect balance of sweet/heat/crunch. If you prefer, you can easily convert this recipe into one for quesadillas and you can use the optional Creamy Pumpkin Seed Dressing (it's so good!) or some fire-roasted tomato salsa for dipping.

Pumpkin, Black Bean & Poblano Tacos
Makes 4 servings (2 tacos each)

1 Tablespoon olive oil
2 poblano peppers, chopped (approximately 1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup canned pumpkin puree
1 can black beans, rinsed & drained
Salt & black pepper, to taste
8 corn tortillas, warmed

Radish Slaw
1/2 cup shredded/julienned fresh radishes
1/2 cup chopped fresh cilantro
1/2 lime, juiced

Optional toppings:
Queso fresco, crumbled and/or Creamy Pumpkin Seed Dressing (recipe below)

1. In a skillet over medium heat, sauté oil, poblanos, chili powder & cumin for 2 minutes.

2. Add pumpkin, beans, salt, and pepper and then sauté another 3-5 minutes, until heated.

3. Make slaw: Combine radishes, cilantro, and lime juice.

4. Spoon 1/4 cup warm pumpkin mixture into each warm tortilla. Top with radish slaw and optional toppings.

Creamy Pumpkin Seed Dressing
Makes 12 Tablespoons

1/4 cup raw hulled pumpkin seeds, toasted & cooled
1/4 cup canned diced fire roasted tomatoes, undrained
1 teaspoon minced fresh jalapeño or serrano pepper
1/2 avocado
1/2 lime, juiced
Salt, to taste

1. Grind the pumpkin seeds in a food processor into a coarse powder.

2. Add tomatoes, jalapeño, avocado, lime, and salt and blend until smooth. Add water if the dressing is too thick.

*recipe via Dawn Jackson Blatner at The Chopping Block 


  1. I love this weather and time of year too! That recipe looks great! I just made vegetarian chili for the first time this fall last night.

  2. Let me know how it is. We're doing Meatless Mondays around here too!

  3. @Kendra: I'm counting down to the real autumn days - best time of the year! When the temperature drops a bit more, I'll make a big vat of turkey chili, which is my favorite fall comfort food (well, of the savory variety).

    @Alicia & @Kat: It is awesome! The only part I might change next time is the radish slaw (only because I'm not a huge fan of radishes) - I think red bell peppers would be a perfect swap!

  4. These look tasty, perfect for taco Tuesday in our house.

  5. I used to love autumn when I was in Japan - it's beautiful foliage and leaves changing colors beautifully. Here in SF, it's pretty much green or bald. lol. But I can still enjoy fall food! :D Pumpkin in tacos! Now that sounds delish!

  6. Fall is my absolute favorite season. I wish it lasted all year! I love all the comfort foods that start coming out this time of year too. I've never seen pumpkin tacos! It looks like a fast weeknight recipe, I must give this a try!

  7. @Nami: I love SF & it has been #1 place to move to for years, but I must say that I would be really sad not to experience fall every year!

    @Renee: Me, too! Well, I'd be okay with splitting the year with spring, as long as it didn't move into that humid spring-to-summer weather!

    The tacos are super easy to make & so delicious. If you're a pumpkin fan, you should definitely give them a try!

  8. While I'm looking forward to the cooler weather, I could live without the 6 months of grey skies and drizzle (which come with the territory, here in Vancouver)... Your tacos sound delicious, especially that dressing. Yum!

  9. @Starr: The dressing is amazing - it also goes really well with a spinach, apple & cranberry salad!

  10. this sounds like an amazing meal! i'm dying to try this!

  11. Looks like an appetizing meal. I've never tasted this kind of taco before. Can't wait to try it.
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