Pumpkin Tacos

By Kelly Wangard, KELLECO Project Catering

Prep time: 20 minutes | Cook time: 30 minutes | Serves: 6 to 8 people

Wine Pairing

• Paso Robles Grenache

Ingredients

• 2 cups cooked pumpkin, diced
• 1 yellow onion, diced, sauteed
• Olive oil
• 12 tortillas
• 1 cup mozzarella or jack cheese
• 1 teaspoon kosher salt
• 1 teaspoon chili flake
• 1 teaspoon smoked paprika
• 2 cup sauce mole or enchilada sauce
• 1/2 cup extra cheese for topping
• 1/4 cup queso fresco
• 1/4 cup pepitas

Instructions

1. Prepare a baking dish by brushing with olive oil.
2. Warm the tortillas in olive oil until pliable. Lay them on a cutting board.
3. Using a mixing bowl, combine the pumpkin, cheese, yellow onion, salt, chili flake, and smoked paprika.
4. Divide the filling and then roll and place into the baking dish.
5. Generously pour over the mole sauce and top with cheese.
6. Bake at 350 for 30 minutes or until golden brown.
7. Serve hot and sprinkle with queso fresco and pepitas.

---

Frequently Asked Questions

What wine pairs with pumpkin tacos?

A Paso Robles Grenache. The mole sauce, smoked paprika, and chili flake give the dish warmth and earthiness without heavy tannin, which suits a red with bright red fruit and soft structure.

Are these pumpkin tacos vegetarian?

Yes. The filling is cooked pumpkin, sauteed onion, cheese, and spices, finished with mole or enchilada sauce, queso fresco, and pepitas.

How long do pumpkin tacos take to bake?

Thirty minutes at 350, or until golden brown. They are then served hot with queso fresco and pepitas sprinkled over the top.