Ingredients and Weight:
- 1 large pumpkin (about 5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 small corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- Salsa, for serving (optional)
Preparation Time:
45 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut pumpkin in half, scoop out seeds and stringy pulp, and discard.
- Brush pumpkin halves with olive oil and season with cumin, chili powder, salt, and pepper.
- Place pumpkin halves on a baking sheet and roast in the oven until tender and easily pierced with a fork, about 45 minutes.
- Remove pumpkin from the oven and let cool for 10 minutes.
- Scoop pumpkin flesh into a bowl and mash with a fork or potato masher.
- Heat tortillas in a skillet or on a griddle until warm and pliable.
- Fill tortillas with pumpkin mixture, shredded cheddar cheese, red onion, and cilantro.
- Serve immediately with salsa, if desired.
Nutritional Information:
Per taco:
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Vegetarian
- Savory
- Slightly spicy
- Comforting
- Perfect for a fall meal
User Comments:
- "These tacos are delicious! The pumpkin mixture is so creamy and flavorful, and the spices give it a nice kick." - Sarah J.
- "I've never thought of using pumpkin in tacos before, but this recipe is a game-changer. They're so unique and tasty." - David M.
- "These tacos are perfect for a cozy fall night. They're filling and satisfying, and the pumpkin flavor is just the right amount of sweetness." - Emily P.
Special Precautions and Tips:
- Use a sharp knife to cut the pumpkin.
- Be careful not to overcook the pumpkin, or it will become mushy.
- If you don't have corn tortillas, you can use flour tortillas instead.
- To make these tacos vegan, use vegan cheese and omit the cilantro.
