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

Ingredients:
·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)

Directions:
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.