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Tacos with black beans and roasted pumpkin

4 servings, preparation takes 45 minutes

For roasted pumpkins:

For bulgur:

For filling:

For the sauce:

For serving:


  1. Preheat the oven to 210 ᵒC. Line the baking sheet with baking paper and set aside.
  2. Prepare the roasted pumpkin. Cut the pumpkin into small cubes. Put in a bowl, sprinkle with olive oil, season with dried thyme, smoked paprika, salt and pepper. Stir well so that all the pumpkin pieces are covered evenly with the spice mixture. Place pumpkin on a baking sheet and bake in a preheated oven for about 20 minutes. Let to cool down.
  3. While the pumpkin is baking, prepare the bulgur. Boil the broth. Add the bulgur groats and cook over medium heat, stirring occasionally, for about 10-12 minutes – the groats should be soft but still in their shape. Drain the remaining water and allow the burglar to cool down. After cooling, roll out with a fork to loosen.
  4. Prepare the taco filling. Heat the olive oil in a pan. Add the chopped onion and finely chopped garlic. Heat over medium heat for a couple of minutes, stirring, until the onions are soft. Add the smoked paprika, cumin, cayenne peppers, black beans, and heat for another minute, stirring. Remove from heat.
  5. Mix the fried vegetables with the bulgur groats and roasted pumpkin.
  6. Prepare the sauce. Mix all the ingredients for the sauce well until smooth.
  7. Prepare the tacos. Heat the tortillas briefly (about half a minute) in a dry pan. Place a few slices of avocado on one side of the tortillas, sprinkle them with green lemon juice. Place a few tablespoons of the prepared filling next to it. Fold in half, season with freshly chopped coriander and serve with Greek yogurt sauce.