Pumpkin, Black Bean & Poblano Tacos

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...

One of my dear friends is Dawn Jackson Blatner. We met last year over figs of all things! Both of us attended a dinner at the popular Girl & The Goat restaurant and continued to keep in touch afterwards. Fast forward a few months, we tend to get together every now and then over food. Only when we get together, she's preparing some amazing dishes and I photograph them for her website and cookbooks. I love her approach to food because she not only appreciates fresh ingredients but knows how to create delicious recipes that have solid health benefits. This recipe is one of them and it's ridiculously easy to make as it is good! For those looking to maintain your new years resolution of making healthier choices, this is for you. And if you're vegan, vegetarian and/or gluten free, you'll love this recipe as well!...

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

Radish Slaw
1/2 cup shredded/julienned fresh radishes
1/2 cup chopped fresh cilantro
1/2 lime, juiced

Optional toppings
Queso fresco, crumbled (omit if vegan)


In a skillet over medium heat, sauté oil, poblanos, chili powder & cumin for 2 minutes.

Add pumpkin, beans, salt and pepper and sauté another 3-5 minutes, until heated.

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.