Pumpkin Pinto Bean Taco Skillet

My Pumpkin Pinto Bean Taco Skillet recipe is packed with veggies, protein, and warm fall flavors. This hearty vegetarian dinner comes together quickly, mainly using pantry staples, and can be prepared in one pan. Enjoy this filling meal for an easy weeknight supper and take the leftovers for lunch the next day. I like to serve this savory pumpkin recipe with my favorite taco toppings and crispy corn tortillas.

Today marks the official first day of fall, and I’m happy to say that the weather is really cooperating today. It’s 66 degrees right now, with some light rain, and I’ve been dreaming about fall recipes. My Pumpkin Pinto Bean Taco Skillet comes together quickly and has all the great flavors of tacos, with a hint of fall. You can easily customize the type of veggies and beans used, allowing the whole family to enjoy. This plant-based recipe is rich in protein, fiber, and vegetables.

Why You’ll Love This Easy Taco-Inspired Recipe

• Easy to make – This taco skillet recipe essentially involves combining all the taco-inspired ingredients in a large pan and then topping them with crispy tortilla pieces.  Most of the meal is assembled in one pan, and the cooking process occurs quickly, from start to finish.
• Packed with flavor – This pumpkin taco skillet is filled with warm, aromatic flavors, including cumin, paprika, cinnamon, green chile, and, of course, pumpkin. Pumpkin is just as great in savory recipes as it is in sweet recipes.
• Perfect for fall – If you’re looking for a hearty vegetarian meal that really embodies the flavors of fall, these pumpkin skillet tacos are it. They’re cozy, cheesy, and packed with veggies.

Why Your Body Will Thank You

Pumpkin – Pumpkins are packed with a wealth of essential vitamins and nutrients, making them a great addition to your diet. Whether you are using fresh or canned, your body is sure to enjoy the benefits. They’re great for supporting immune health due to their high concentration of both Vitamin A and C. Pumpkin is low in calories and high in fiber, making it ideal for digestion and maintaining a healthy weight.

Pinto Beans – A high-fiber diet is imperative for good digestive health, and pinto beans contain about 14 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which significantly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.

Pumpkin Pinto Bean Taco Skillet Recipe Ingredients

• Tortillas – I use corn tortillas for this recipe, because that is what is traditionally used when making tacos. You can use flour tortillas if you prefer, although they may have a slightly different texture once mixed in with the pumpkin and taco sauce.
• Vegetables – You can add almost any veggies you like to this taco skillet recipe. I like to use onion, bell peppers, and zucchini, but you can also add in chopped kale, spinach, mushrooms, broccoli, and corn.
• Pinto Beans – I love using pinto beans in this recipe because I think they pair particularly well with pumpkin, but any type of bean will work. Black beans would also be a great option.
• Pumpkin – I use canned pumpkin puree in this recipe, but you can also use homemade pumpkin puree, or even sweet potato puree.
• Taco Sauce – I used a mild-flavored store-bought taco sauce for this recipe. The taco sauce can be substituted with enchilada sauce, if needed.
• Cheese – I usually use Colby Jack or a similar cheese when making my skillet tacos.  Any cheese can be used, though. Pepper Jack would be great if you want to add a spicy kick.
• Spices – The taco sauce has a lot of flavor, but I also like to add cumin, paprika, garlic, and onion.  If you don’t currently have all of those spices on hand, you can substitute with a few teaspoons of packaged fajita or chili seasoning.

How To Make Pumpkin Skillet Tacos

1. Preheat oven to 425 degrees F. Chop the corn tortillas into bite-sized pieces, place them on a large baking sheet, and toss with the oil and salt until completely coated. Bake the corn tortillas until golden brown and crispy, about 10-15 minutes, stirring once or twice during cooking.  Remove from the oven and let sit until ready to use.
2. Heat a large skillet over medium heat and add oil, diced onion, peppers, summer squash, and zucchini, along with a pinch of salt. Cook the veggies until they are softened and beginning to brown, 7-10 minutes, stirring as needed.
3. Next, add in the pinto beans, pumpkin puree, taco sauce, canned tomato, all the spices, salt, and pepper. Mix well and let cook until all ingredients are heated through and starting to simmer. Add the shredded cheese and cook until it is melted. This taco skillet can be enjoyed immediately, or you can top it with extra shredded cheese and place it in a preheated oven until the cheese is melted.
4. Lastly, sprinkle the baked tortilla pieces on top and gently fold them into the other ingredients, or leave them on top, allowing each person to mix in their own.  Top with your favorite taco toppings and enjoy.

Recipe Frequently Asked Questions

• Make this recipe gluten-free by using corn tortillas.
• Make this recipe vegan by using your favorite meltable vegan cheese.
• Is this taco skillet spicy? It depends on how spicy your taco sauce is, but I prefer to make mine pretty mild.
• What kind of taco sauce should be used? You can use whatever kind you prefer, mild or spicy. I usually use a can of mild red taco sauce when making this recipe.
• Is this meal freezer-friendly? Yes, you can easily freeze any leftovers for up to 3 months. Make sure to store it in a freezer-friendly container. Reheat in the oven or microwave.
• How long does leftover taco skillet last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. Re-heat in the microwave or oven until heated through.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Savory Pumpkin Recipes?

Creamy Pinto Bean Pumpkin Soup

Vegetarian Pumpkin Sloppy Joes

Vegetarian Pumpkin Chili with Black Beans

Vegan Pumpkin Queso Dip

Vegan One Pot Pumpkin Curry

Pumpkin Pinto Bean Taco Skillet

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5 from 1 review

• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 6
• Diet: Vegetarian

Print Recipe

Description

My Pumpkin Pinto Bean Taco Skillet recipe is packed with veggies, protein and warm fall flavors. This hearty vegetarian dinner comes together quickly, using mostly pantry staples, and can be prepared in one pan. Enjoy this filling meal for an easy weeknight supper and take the leftovers for lunch the next day. I like to serve this savory pumpkin recipe with my favorite taco toppings and crispy corn tortillas.

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Ingredients

Scale 1x2x3x

• 1 tablespoon oil of choice
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1/2 yellow onion, diced
• 2 (15 oz) cans pinto beans, drained and rinsed
• 1 (15 oz) can pure pumpkin puree
• 1 cup taco sauce, or enchilada sauce
• 1/3 cup salsa, I used canned fire roasted tomato salsa
• 1 1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon pumpkin pie spice, or cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheese, I used sharp cheddar

Crispy Corn Tortillas

• 6-8 corn tortillas
• 1 tablespoon olive oil, or cooking spray
• Salt

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Instructions

1. Pre-heat oven to 425 degrees F.  Chop up the corn tortillas into bite sized pieces, place them on a large baking sheet and toss with the oil and salt, until completely coated.  Bake corn tortillas until golden brown and crispy, about 10-15 minutes, stirring once or twice.  Remove from the oven and let sit until ready to use.
2. Heat a large skillet over medium heat and add in oil, diced onion, peppers, summer squash and zucchini, along with a pinch of salt.  Cook veggies until softened and beginning to brown, 7-10 minutes, stirring when needed.
3. Next, add in the pinto beans, pumpkin puree, taco sauce, canned tomato, all the spices, salt and pepper.  Mix together well and let cook until all ingredients are heated through and starting to simmer.  Add in the shredded cheese and cook until cheese is melted. This taco skillet can be enjoyed immediately, or you can top with extra shredded cheese and place in a pre-heated oven until melted.
4. Lastly, sprinkle on the baked tortilla pieces and gently fold them in with the other ingredients, or leave them on top and each person can mix in their own.  Top with your favorite taco toppings and enjoy.

Notes

Packaged tortilla chips can be used instead of the baked corn tortillas.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dinner, Vegetarian
• Method: Stovetop, Oven
• Cuisine: American