Tacos are pretty much the ultimate gluten free sandwich. You can fill corn tortillas with pretty much anything and they’re easy to prepare. Even if you’re not gluten free and love having ‘taco night’ in your usual dinner rotation, you know what I’m talking about. But after awhile, the ever popular ground beef, steak, chicken and pork fillings kind of loose their culinary luster. If you’re looking for a healthy and flavorful alternative, how about these Pumpkin, Black Bean & Poblano Tacos? Filled with a seasoned mixture of pumpkin, black beans and chopped poblano peppers, these are not only delicious but good for you! If you’re planning on having a Taco Bar for this year’s Superbowl, add this to your menu to provide a meatless option…
Pumpkin, Black Bean & Poblano Tacos
recipe from Dawn Jackson Blatner
1 Tablespoon olive oil
2 poblano peppers, seeded and chopped (about 1/2 cup)
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup canned pumpkin puree
1 can (15.5 oz) black beans, rinsed & drained
Salt and black pepper, to taste
8 corn tortillas, warmed
1/2 cup shredded/julienned fresh radishes
1/2 cup chopped fresh cilantro
1/2 lime, juiced
Queso fresco, crumbled (omit if vegan)
In a skillet over medium heat, sauté oil, poblanos, chili powder & cumin for 2 minutes.
To make the radish slaw: Combine radishes, cilantro and lime juice.
To assemble: Spoon about 1/4 cup warm pumpkin mixture into each warm tortilla. Top with radish slaw and optional toppings.