Friday, November 29, 2013

Pumpkin and Bean Tacos


Pumpkin tacos?! Yes. Just trust me on this.

Pumpkin and Bean Tacos are a great way to use leftover pumpkin from holiday baking. They are super-fast to make and taste great! This is one of the most unique combinations of taco ingredients I’ve tried, and I’m impressed with how well I liked it.

What’s the most unique taco you’ve ever had – and liked?

Pumpkin and Bean Tacos
Adapted from Rachael Ray

·Canned pumpkin
·Refried Beans (can use canned or Homemade Refried Beans)
·Soft corn tortilla shells
·Shredded cheese
·Green onions, sliced
·Cilantro (freshly chopped or dried)

Heat a corn tortilla shell in a skillet over medium heat. Spoon 1 spoonful of pumpkin and 2 spoonfuls of refried beans on one side of the shell. Top with cheese, green onions, and cilantro. Fold the shell over to form a taco. Heat on both sides until heated through, about 2 minutes per side. Serve immediately.