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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro. Ingredients:
2 tablespoons vegetable oil |
2 cups cubed fresh pumpkin |
1/2 cup vegetable stock |
1 tablespoon ground cumin |
salt and ground black pepper to taste |
12 flour or corn tortillas, warmed |
3/4 cup diced fresh tomato |
1/2 cup diced onion |
1/2 cup diced ripe avocado |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.
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