If you’ve had Mexican flavors on your mind then this dish is a must try for you!  Tacos at most Mexican restaurants usually entails heavy meats, cheeses and oils which makes it hard for someone eating a healthy plant based or even vegan lifestyle to enjoy this type of cuisine.  Instead of missing out or feeling deprived you can bring these flavors into your home kitchen with my Vegan Pumpkin Taco Recipe.

Ingredients for Taco Stuffing

• Serving size 2 persons

• 1 cup of cubed pumpkin (*ok to use butternut squash too)

• 1 cup of cubed eggplant (1×1 inch)

• 2 cups of fresh chopped spinach

• 1 teaspoon of cumin

• 1 teaspoon of chili powder (*adjust based on spice preference)

• 1 teaspoon of coriander

• 1 tablespoon of olive oil

Instructions for Taco Stuffing

1. Place pumpkin into a pot of water.

2. Bring to a boil and cook for about 5 minutes or until fork tender then remove from water.

3. Toss pumpkin and eggplant with cumin, chili powder, coriander and olive oil.

4. Next place on a baking sheet and roast in the oven at 350 F / 176 C for about 20 minutes.  Until caramelization starts to appear.  Be sure to stir after about 10 minutes of roasting time.
   
   
5. Chop the spinach and saute it on medium heat for a couple of minutes.
   
   
6. Once the pumpkin and eggplant are done roasting, add the spinach into the mixture and set it aside into a serving dish.

Ingredients for Gluten Free Tortillas

• 1 cup of masa harina flour

• 1 cup of warm water

• 1 pinch of salt

This makes approximately 9 small (4 inches) tortillas. Double the recipe if you want more or extra for leftovers.

Instructions for Gluten Free Corn Tortillas

1. Add masa harina and a pinch of salt to a mixing bowl.

2. Slowly add the warm water.  You might not need all of it as you don’t want the texture too sticky.  It should resemble a play dough texture.

3. Next form small disks in the palm of your hand.

4. Place a disk of dough in-between a sheet of wax paper (fold wax paper in half and stick the disk of dough on the inside) and then roll over the top of the wax paper with a rolling pin.
   
   
5. Next place the tortilla in a skillet on the stovetop, medium heat for 1-2 minutes on each side until golden brown.

Vegetarian Refried Beans

1. I use Amy’s organic canned vegetarian refried beans with green chilis.

2. Place the beans into a saucepan.

3. Warm-up on low to medium heat on the stovetop for about 5 to 7 minutes.

4. Be sure to stir occasionally.

Other Recommended Toppings:

• Fresh lime wedges

• Chopped fresh cilantro

• Chopped avocado
  
  
• Fresh salsa or chopped tomatoes

I like to start with a base of beans on my tortilla then the pumpkin mix will be more likely to stay inside the taco.  Next top with some fresh lime juice, cilantro, and avocado and ENJOY!  Be sure to make enough for leftovers as it keeps well and you can always double the recipe if you’re cooking for more people.