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Pumpkin Pinto Bean Taco Skillet Recipe

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4.3 from 72 reviews

This Pumpkin Pinto Bean Taco Skillet is a flavorful, hearty, and nutritious vegetarian meal perfect for fall or any time you crave a comforting taco-inspired dish. It combines tender pinto beans, seasonal pumpkin puree, sautéed vegetables, and warm spices, all topped with melted sharp cheddar and crispy baked tortilla pieces for added texture. Ready in just 45 minutes, it’s an easy skillet dinner that brings cozy flavors to your table.

Ingredients

Vegetables

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1/2 yellow onion, diced

Beans & Sauces

  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 1 (15 oz) can pure pumpkin puree
  • 1 cup taco sauce, or enchilada sauce
  • 1/3 cup salsa (canned fire roasted tomato salsa recommended)

Spices

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pumpkin pie spice or cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Dairy & Others

  • 1 1/2 cups shredded cheese (sharp cheddar recommended)
  • 6-8 corn tortillas
  • 1 tablespoon oil of choice (for sautéing)
  • 1 tablespoon olive oil or cooking spray (for baking tortillas)
  • Salt (for seasoning tortillas and vegetables)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the tortilla pieces.
  2. Prepare Tortilla Chips: Chop the corn tortillas into bite-sized pieces. Spread them on a large baking sheet and toss evenly with 1 tablespoon of olive oil or cooking spray and a pinch of salt, ensuring all pieces are coated. Bake in the preheated oven for 10-15 minutes, stirring once or twice during baking until golden brown and crispy. Remove and set aside.
  3. Sauté Vegetables: Heat a large skillet over medium heat and add 1 tablespoon of your chosen oil. Add the diced onion, red and yellow bell peppers, zucchini, and yellow squash along with a pinch of salt. Cook, stirring occasionally, until the vegetables have softened and start to brown, about 7-10 minutes.
  4. Combine Main Ingredients: Add the drained pinto beans, pumpkin puree, taco or enchilada sauce, salsa, and all the spices (ground cumin, paprika, granulated garlic, smoked paprika, onion powder, pumpkin pie spice, salt, and black pepper) to the skillet. Stir well to combine all ingredients.
  5. Simmer and Melt Cheese: Cook the mixture over medium heat until heated through and beginning to simmer. Then, sprinkle the shredded cheese over the skillet mixture and cook until the cheese has fully melted.
  6. Optional Oven Melt: If you prefer extra melted cheese, transfer the skillet to the preheated oven (425°F) and bake until the cheese is bubbly and slightly browned, about 5 minutes.
  7. Add Tortilla Pieces: Remove the skillet from heat and sprinkle the baked tortilla pieces on top. Gently fold them into the mixture or leave on top to allow guests to mix in individually.
  8. Serve and Enjoy: Top with your favorite toppings such as sour cream, avocado, cilantro, or salsa, and serve warm.

Notes

  • For a vegan version, substitute the cheddar cheese with a plant-based cheese alternative or omit it entirely.
  • Adjust the level of spices according to your heat preference, adding more smoked paprika or chili powder for extra kick.
  • Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave.
  • Use fresh homemade salsa or your preferred store-bought variety for customization of flavor intensity.
  • To make the crispy tortilla topping faster, consider using pre-made tortilla chips as a shortcut.

Find it online: https://justsosavory.com/pumpkin-pinto-bean-taco-skillet-recipe/