• 12servings
  • 7minutes
  • 100calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B6, C, E, P
MineralsZinc, Natrium, Fluorine, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 cups cubed fresh pumpkin

  3. 1/2 cup vegetable stock

  4. 1 tablespoon ground cumin

  5. salt and ground black pepper to taste

  6. 12 flour or corn tortillas, warmed

  7. 3/4 cup diced fresh tomato

  8. 1/2 cup diced onion

  9. 1/2 cup diced ripe avocado

  10. 3 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.


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