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.
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 what kind of veggies and beans used, so the whole family can enjoy. This plant based recipe is packed with protein, fiber and veggies.
Why You’ll Love This Easy Taco Inspired Recipe
- Easy to make – This taco skillet recipe basically entails mixing up all the taco inspired ingredients in a big pan and then topping them with some crispy tortilla pieces. Most of the meal is assembled together in one pan and the cooking process happens pretty quickly, from start to finish.
- Packed with flavor – This pumpkin taco skillet is packed with warm flavors, including cumin, paprika, cinnamon, green chili 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 tons of essential vitamins and nutrients, making them a great ingredient to add 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 greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out 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 pretty much 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, corn.
- Pinto Beans – I love pinto beans for this recipe because I think they go really well with pumpkin, but any kind of beans 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 something similar, when making my skillet tacos. Any kind of cheese can be used though. Pepper jack would be great if you want to add a spicy kick.
- Spices – The taco sauce does have lots of flavor, but I also like to add in 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
- 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.
- 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.
- 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.
- 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.
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 in a freezer friendly container. Re-heat 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
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Pumpkin Pinto Bean Taco Skillet
- Total Time: 45 minutes
- Yield: 6
- Diet: Vegetarian
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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
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