Pumpkin and black bean tacos

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.

Four pumpkin and black bean taco wraps

Serves

4

Prep

15m

Cooking

30m

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

Method

STEP 1

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

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.

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.

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.