Autumn Pumpkin and Sweet Potato Tacos with Beans, Salsa and Guacamole
Autumnal tacos with roasted pumpkin and sweet potato, black beans and corn, plus a fresh tomato salsa with coriander and lime and creamy guacamole. The roasted pumpkin seeds add extra crunch and a toasty aroma.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 600 g Hokkaido pumpkin
- 400 g Sweet potato
- 3 tbsp Cooking oil
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika powder
- Salt
- Pepper
- 50 g Pumpkin seeds
- 1 pc Onion
- 2 pc Garlic cloves
- 1 can Black beans (drained)
- 150 g Corn kernels
- 12 pc Corn tortillas
- 2 pc Tomatoes
- 1 pc Jalapeño
- 1 bunch Bunch of coriander
- 2 pc Limes
- 2 pc Avocados
- 120 g Sour cream
Method
- Preheat the oven to 200 °C, top and bottom heat. Peel the pumpkin and sweet potato and cut them into roughly 2 cm cubes.
- Toss the cubes on a baking sheet lined with parchment paper with 2 tbsp oil, cumin, chili powder, paprika powder, salt and pepper, and roast for 25 to 30 minutes until soft and lightly browned.
- Toast the pumpkin seeds in a dry pan over medium heat for 3 to 4 minutes until fragrant, then set them aside.
- Finely dice the onion and garlic and sweat them in 1 tbsp oil in the pan until translucent. Add the beans and corn, fry for 3 more minutes and season with salt and pepper.
- For the salsa, finely dice the tomatoes and jalapeño, chop the coriander and mix everything with the juice of half a lime, salt and a little pepper.
- For the guacamole, halve the avocados, mash the flesh with a fork and season with the juice of half a lime and salt.
- Warm the tortillas briefly on both sides in a dry pan and wrap them in a cloth to keep them pliable.
- Fill the tortillas with the roasted pumpkin and sweet potato cubes, the bean and corn mixture, salsa, guacamole and a dollop of sour cream, sprinkle with the roasted pumpkin seeds and serve with the remaining lime wedges.