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Pumpkin and black bean tacos

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This vegetarian taco recipe will be a hit at your next Mexican night. Loaded with veggies and big on flavour, you'll be making this again and again.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Four pumpkin and black bean taco wraps

Ingredients

  • 2 tbs Coles Mexican Seasoning Mix
  • 1 tbs olive oil
  • 750g Kent pumpkin, thinly sliced
  • 4 Coles Tortilla Wraps
  • 2 cups shredded iceberg lettuce
  • 420g can Coles Black Beans, rinsed, drained
  • 1 avocado, stoned, peeled, sliced
  • 125g red Perino tomatoes, halved
  • 1/2 cup (150g) vegan mayonnaise
  • Coriander leaves, to serve
  • Lime halves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the Mexican seasoning and oil in a large bowl. Add the pumpkin and turn to coat.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Cook the pumpkin, in 3 batches, for 2-3 mins each side or until tender. Transfer to a plate. Cook the tortillas for 1 min each side or until heated through.
  3. Step 3

    Divide the tortillas among serving plates. Top with lettuce, black beans, pumpkin, avocado and tomato. Season. Serve with mayonnaise, coriander and lime halves.

Pumpkin and black bean tacos

Pumpkin and black bean tacos
  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Ingredients
  • 2 tbs Coles Mexican Seasoning Mix
  • 1 tbs olive oil
  • 750g Kent pumpkin, thinly sliced
  • 4 Coles Tortilla Wraps
  • 2 cups shredded iceberg lettuce
  • 420g can Coles Black Beans, rinsed, drained
  • 1 avocado, stoned, peeled, sliced
  • 125g red Perino tomatoes, halved
  • 1/2 cup (150g) vegan mayonnaise
  • Coriander leaves, to serve
  • Lime halves, to serve
    Description

    This vegetarian taco recipe will be a hit at your next Mexican night. Loaded with veggies and big on flavour, you'll be making this again and again.

    Method
    1. Step 1

      Combine the Mexican seasoning and oil in a large bowl. Add the pumpkin and turn to coat.
    2. Step 2

      Heat a barbecue grill or chargrill on medium. Cook the pumpkin, in 3 batches, for 2-3 mins each side or until tender. Transfer to a plate. Cook the tortillas for 1 min each side or until heated through.
    3. Step 3

      Divide the tortillas among serving plates. Top with lettuce, black beans, pumpkin, avocado and tomato. Season. Serve with mayonnaise, coriander and lime halves.