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
- 0.5 cups vegetable stock
- 1 tablespoon ground cumin
- salt and ground black pepper to taste
- 12 flours or corn tortillas , warmed
- 0.75 cups diced fresh tomato
- 0.5 cups diced onion
- 0.5 cups diced ripe avocado
- 3 tablespoons chopped fresh cilantro
Instructions
-
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.
Nutrition Facts
Per serving
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