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
Scale
- 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
