| 15 | 55 | 347 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 35 min | 20 min | 6 |
| 1 can (15oz) | Pumpkin purée, canned |
| 1 cup | Quinoa, cooked |
| 1 can (19oz) | Black beans, canned (drained (set liquid aside)) |
| 1 tbsp | Cumin (ground) |
| 2 clove(s) | Garlic (minced) |
| 1/2 cup chopped | Sweet onion |
| 1/2 cup chopped | Red bell pepper |
| 6 medium tortilla(s) | Tortilla, corn (or other tortilla of your choice) |
| 1 tbsp | Pumpkin pie spice |
| 1 tbsp | Cayenne pepper |
| 2 avocado(s) | Avocado |
| 1 bunch | Cilantro (coriander) (chopped) |
| 1 fruit | Lime (juiced) |
| 1 tbsp | Apple cider vinegar |
| 1/2 medium | Apple (peeled, seeded, & chopped) |
1. In a wide saute pan, add olive oil, and onions & peppers. Sweat until almost translucent, then add minced garlic. Combine pumpkin, quinoa, black beans into a saucepan.
2. Continue to heat over medium flame. Add in pumpkin pie spice, cumin, cayenne, salt & pepper.
3. Let simmer for 15 minutes, until the entire mixture is heated through.
4. In a bowl, combine the remaining ingredients to make the guacamole.
5. Heat tortillas. Top with pumpkin mixture & guacamole.
For added enjoyment: Add raw chopped peppers, mango salsa, queso fresco, or vegan feta & cilantro.
Want something more in your taco? Add carnitas, grilled fish, or chicken for a tasty addition to this dish.
| Fruit | 0.2 |
| Grain | 1.4 |
| Meat Alternative | 0.5 |
| Vegetables | 3.4 |
