Meatless Monday Recipe-Pumpkin Black Bean Tacos

Pumpkin Black Bean Tacos
Vegan; 30 minutes or fewer

When I made these, I really wished I would have had some cashew cream made to use as a sour cream and some salsa made. This was kind of a last minute idea, SO next time I make this I'll be more prepared. This takes a new twist on black bean tacos.... I hope you enjoy! I served these with green chili tortillas for extra kick!

1 tablespoon oil
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 15 oz. can black beans
1/2 cup water
1 teaspoon Mexican oregano
salt and pepper to taste
1 cup pumpkin puree
1 chipotle pepper in adobo sauce (chopped) {For less spice, use 1/2 a pepper}
2 tablespoons cilantro (chopped)
6 tortillas


1. Heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about 30-60 seconds.

2. Add the chili powder, and cumin and saute for about a minute. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.

3. Remove the beans from the heat and mash half of them with a fork. Mix the pumpkin puree, chipotle peppers and cilantro into the black bean mixture.

4. Heat the tortillas and place some of the pumpkin black bean mixture into the tortilla and wrap it.

Top with salsa, shredded Daiya cheese, cashew sour cream etc.

Meatless Monday Recipe-Spicy Tomatillo Banana Pepper Salsa

Spicy Tomatillo Banana Pepper Salsa Vegan While I was visiting friends in San Antonio, TX. I was able to hit my usual farmer market (Legacy Oaks) and got caught up with my farmers. Mr. Estrada (one of my favorite people) had the banana peppers, tomatillos and the tomatoes. Bruce got to go with me, and asked what I had in mind, well.... I wasn't expecting the salsa to be the kind of spicy that you feel in your ears, but his oldest finished the half that was mango free. My friends liked the mango version, even with the heat level. 1 pound small sweet tomatillos, shucked 1/2 pound banana peppers, seeded (save some of the seeds-to taste) 1 pound cherry tomatoes (I used an orange variety that was more sweet then tart) 1 habanero pepper, seeded 1/4 cup onion, coarsely chopped 1/2 bunch of cilantro, coarsely chopped 2 Tbs. lime juice salt to taste **NOTE: To cut the heat add 2 mangoes (which I had to, so I could leave for friends) or 1 cup pineapple and cut the salsa recipe in half. 1. Heat a pot of water and add tomatillos. They will change to a lighter green-white color, remove before they burst. Depending on size, this can take up to 15 minutes. 2. Pulse in a blender or a food processor tomatillos, banana peppers (some seeds) and tomatoes. Add habanero pepper, onion, cilantro and lime juice, pulse again. ** Add the mango or pineapple if using, and pulse