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Crispy baked pumpkin tacos arranged on an oval plate with lime wedges, diced avocado, and fresh cilantro

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Crispy Baked Pumpkin & Black Bean Tacos

Recipe by Ailene

These oven-baked vegetarian tacos use hot baking sheets to create a lacy, crispy cheese skirt around the edges. Inside, black beans and creamy pumpkin puree are spiced with smoky chipotle and cumin for a rich, savory filling.

  • Total Time40 minutes
  • Yield8 tacos (serves 4) 1x

Ingredients

Scale

Spiced Bean & Pumpkin Filling

  • 1 Tbsp. avocado oil or neutral cooking oil
  • 1/2 medium yellow onion, finely diced (about 3/4 cup)
  • 3 large garlic cloves, minced
  • 2 Tbsp. finely chopped chipotle peppers in adobo sauce
  • 1 Tbsp. tomato paste
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground cinnamon
  • 1 (15-oz.) can black beans, rinsed and drained
  • 3/4 cup pure pumpkin puree (not pie filling)
  • 1/3 cup vegetable broth or water
  • 3/4 tsp. kosher salt

The Tacos

  • 8 (6-inch) yellow or white corn tortillas
  • 2 Tbsp. avocado oil or neutral cooking oil
  • 1 1/2 cups (about 6 oz.) freshly grated Monterey Jack or pepper Jack cheese made with microbial or vegetable rennet

Lime Crema & Serving

  • 1/3 cup full-fat sour cream
  • 1 Tbsp. fresh lime juice
  • Pinch of kosher salt
  • Optional garnishes: diced avocado, fresh cilantro leaves, toasted pepitas (pumpkin seeds)

Instructions

  1. Preheat the pans: Arrange racks in the upper and lower thirds of the oven and place a large, bare rimmed baking sheet on each rack. Preheat the oven to 425°F (220°C).
  2. Build the flavor base: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, 4 to 5 minutes. Stir in the garlic, chipotle peppers, tomato paste, cumin, smoked paprika, and cinnamon. Cook until the tomato paste darkens and the spices are fragrant, 1 to 2 minutes.
  3. Simmer the filling: Add the rinsed black beans, pumpkin puree, broth or water, and salt to the skillet. Stir thoroughly to combine. Simmer for 3 to 5 minutes, until the liquid is absorbed and the filling is thick and cohesive. Use the back of a wooden spoon to lightly mash about half of the beans. Remove from the heat.
  4. Warm the tortillas: Wrap the corn tortillas in a damp paper towel and microwave for about 40 seconds, until steaming and pliable. If they are still stiff, microwave for another 15 seconds. Lightly brush both sides of each tortilla with the remaining 2 tablespoons of oil.
  5. Assemble and form frico edges: Carefully remove the hot baking sheets from the oven. Arrange four oiled tortillas flat on each sheet, leaving space beside each for the cheese skirt. Divide all the filling evenly among the tortillas, spooning it onto one half of each. Divide the grated cheese evenly over the filling, letting a small pinch spill from each taco onto bare baking sheet. Fold the empty halves over the filling and press gently with a spatula.
  6. Bake to crisp: Return both sheets to the oven and bake for 8 minutes. Carefully flip each taco with a spatula and switch the sheets between racks. Bake for another 6 to 8 minutes, until the tortillas are deeply golden and the spilled cheese is browned and crispy.
  7. Garnish and serve: While the tacos bake, stir together the sour cream, lime juice, and a pinch of salt in a small bowl. Let the tacos cool on the sheets for 2 minutes so the cheese sets. Serve with the lime crema and, if using, avocado, cilantro, and toasted pepitas.

Notes

  • Why it works: Draining the canned beans and adding a small splash of broth or water helps control the filling’s texture. The pumpkin binds the filling and contrasts with the crispy, oil-brushed tortillas.
  • Tortilla tip: Fresh, thin corn tortillas are easier to fold. Steam them until flexible to reduce cracking.

Nutrition (per serving, estimates)

Calories: 494 | Total Carbs: 45g (Fiber: 10g, Sugar: 3g) | Fat: 26g (Saturated: 10g) | Protein: 20g

Estimates are for two tacos with one-quarter of the lime crema and exclude optional garnishes. Actual values vary by brand and exact measurements.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 2 tacos
  • Calories: 494
  • Sugar: 3g
  • Fat: 26g
  • Saturated Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 20g

Find it online: https://foodtrackergirl.com/2026/09/26/crispy-baked-pumpkin-black-bean-tacos-with-lacy-frico-edges/