Pumpkin Spice Tacos
These Pumpkin Spice Tacos are the ultimate Fall dinner recipe. They're packed full of vegetables and flavorful spices, and so easy to make! This recipe is: vegan, oil-free, gluten-free, and refined sugar-free.
Equipment
Ingredients
- 1-2 pie pumpkins
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 onion
- 1 avocado
- 1 can black beans
- 1 head green leaf lettuce
- ½ cup vegan yogurt or sour cream
- ¼ cup cilantro
- 8 gluten-free tortillas
Instructions
- Begin by cutting the pie pumpkin in half and scooping the seeds out, and then cutting into long crescents. Place in the oven to bake for 15 minutes at 350. This will make peeling the skin off SO much easier. If you don't have time to bake them, you can peel them, but I recommend baking to help ease the peeling process.
- While the pumpkin is baking, prepare the remaining ingredients: cut the onion into strips and set aside. Chop the green leaf lettuce into strips, the avocado into chunks, and the cilantro into bits. Strain and rinse the beans.
- Once the pumpkin has baked, peel the skin off and cut into chunks. Add the onions and diced pumpkin to the baking sheet and sprinkle with the spices. Place back in the oven and roast at 400 for 20 minutes.
- Once the pumpkin is done, assemble the tacos and top with vegan yogurt. Serve and enjoy!
Tried this recipe?Let us know how it was!