Vegan Pumpkin Taco Recipe
Enjoy my spiced vegan pumpkin tacos with homemade gluten free corn style tortillas.
Servings: 2
Ingredients
Ingredients for Taco Stuffing
- 1 cup Cubed Pumpkin or Butternut Squash 1x1 inch cubes
- 1 cup Cubed Eggplant 1x1 inch cubes
- 2 cup Chopped Spinach
- 1 tsp Cumin
- 1 tsp Chili Powder *more if you like extra heat
- 1 tsp Coriander
- 1 tbsp Olive Oil
Ingredients for Corn Tortillas
- 1 cup Masa Harina *I use Bob's Redmill Brand
- 1 cup Warm Water
- 1 pinch Sea Salt
Optional Toppings & Extras
- 1 can Vegetarian Refried Beans *I use Amy's Organic w/ Green Chili
- 1 handful Fresh Cilantro Chopped
- 1 Avocado
- 1 Fresh Lime
Instructions
Instructions for Taco Stuffing
- Place cubed pumpkin into a pot of boiling water for approximately 5 minutes or until fork tender.
- Toss pumpkin and eggplant with cumin, chili powder, coriander and olive oil.
- Next place on a baking sheet and roast in the oven at 350 F / 190 C for about 20 minutes or until caramelization starts to appear. Be sure to stir after about 10 minutes of roasting time.
- Place chopped spinach into a pan and sauté on medium heat for a couple minutes.
- Combine the pumpkin, eggplant and spinach into a serving bowl after cooking.
Instructions for Corn Tortillas
- Add masa harina and a pinch of salt to a mixing bowl.
- 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 playdough texture.
- Next form small disks in the palm of your hand. 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.
- Next place the tortilla in a skillet on the stove top, medium heat for 1-2 minutes on each side until golden brown.
Optional Toppings & Extras
- I like to add refried beans onto the tortilla first then the vegetable mixture. Next I top with chopped avocado, cilantro and a squeeze of fresh lime before eating.