Serves 4
This Fall Season we’re in the habit of putting fall twists on all of our favorite dishes, so why should tacos be any different?
Pumpkin tacos?! you might be asking yourself, but trust us… They’re awesome!
The sweetness from the pumpkins and earthiness of the portobello mushrooms work perfectly together and with a dollop of homemade sour cream go from tasty to downright delicious.
At this point you’re probably growing tired of the same typical uninspired fall recipes. Mix it up with these tacos and knock the pants off of dinner guests!
TACOS
1 medium size pumpkin (approx. 1½ lbs), peeled and cubed
½ tsp ground cumin
1/8 tsp cayenne pepper
1 15.5 oz can black beans, rinsed and drained
4 portobello mushrooms, cubed in ½ inch slices
½ purple onion, sliced
8 corn or flour tortillas
sea salt
freshly ground pepper
SOUR CREAM
6 oz silken tofu
¼ cup olive oil
1 clove garlic
2 tsp dijon mustard
1 Tbsp lemon juice
½ tsp sea salt
GARNISHES
4 radishes, thinly sliced
½ purple onion, thinly sliced
1 lime, cut into wedges
¼ cup of loosely packed cilantro leaves, removed from stems
TACOS
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add cubed pumpkin, ground cumin, cayenne pepper, ¼ cup of water, sea salt and freshly ground pepper.
Cook until pumpkin is tender, about 15 minutes. Add black beans and cook until heated through. Remove from pan and set aside.
Heat olive oil in a pan over medium heat. Add cubed portobello mushrooms and sliced onion and cook until softened, about 10 minutes.
Season with sea salt and freshly ground pepper.
SOUR CREAM
Puree tofu, olive oil, garlic, dijon mustard, lemon juice, and sea salt in a high speed blender until smooth.
BUILD
Top tortillas with pumpkin and bean mixture, portobello mushrooms and onions.
Add a dollop of sour cream and garnish with cilantro leaves and radish and onion slices.
NOTES + SERVING TIPS
Serve immediately.
Store left over sour cream in refrigerator for extended use.