Tacos With Chipotle Roasted Pumpkin and Lime Pickled Red Cabbage

40 min
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SourceLinnéaʼs Country Kitchen Visit Web

Autumn tacos with chipotle-roasted pumpkin and lime-pickled red cabbage. I usually base my tacos on spicy mashed beans, and this time of year, I serve it with sweet, creamy pumpkin pieces, colorful red cabbage, tangy lime dressing, and lots of crunchy scallions.

Ingredients

× 1
4 People

Lime Pickled Red Cabbage

  • 200 g red cabbage
  • 2 tbsp lime juice
  • ½ tsp salt

Tart Lime Sauce

  • 200 ml plant-based crème fraiche
  • 1 garlic clove
  • 1 limethe zest
  • ½ tbsp lime juice
  • ¼ tsp salt

Chipotle Roasted Pumpkin

  • 400 g butternut pumpkinpeeled and deseeded
  • 1 tbsp rapeseed oil
  • 1 tsp chipotle powder
  • ¾ tsp salt
  • black pepper

Bean Mix

  • 435 g boiled black beans
  • 2 yellow onions
  • 4 garlic cloves
  • 1 fresh red chili
  • 50 ml water
  • 2 tbsp lime juice
  • 1½ tbsp cumin
  • 1½ tbsp paprika powder
  • 1 tbsp oregano
  • ¾ tsp salt
  • black pepper
  • oilfor frying

To Serve

  • 2-3 scallionssliced
  • 12 small tortilla bread

  1. Start with the pickled red cabbage. Finely slice the cabbage. Place in a bowl and mix with lime juice and salt. Set aside and let the flavors merge while preparing the rest.

  2. Prepare the sauce. Mince the garlic clove and mix all ingredients for the sauce in a bowl. Let the sauce sit for a bit so release all flavors.

  3. Cut the pumpkin into dices and put them in a bowl. Add and mix rapeseed oil, chipotle powder, salt and pepper. Spread the pumpkin pieces on a baking sheet-covered oven pan and roast in the oven at 200 °C for about .

  4. Make the bean mix. Finely chop onion, garlic and chili.

  5. Heat up oil in a frying pan and fry the onion until it has softened. Add garlic and chili and fry a bit longer until everything has a nice color.

  6. Add beans, cumin, paprika powder, oregano, salt and pepper. Stir thoroughly and fry until the beans are warm. Add the lime juice and stir, then put aside.

  7. Divide the bean mix, the roasted pumpkin, red cabbage and lime sauce in the tortilla breads, and garnish with sliced scallions. Serve immediately.