Pumpkin Harvest Taco

Preheat oven to 375 °F. Put the pumpkin on a baking sheet and toss with 1 tsp oil and a pinch of salt and pepper. Bake the pumpkin until it’s tender and starts to brown, about 15 to 20 minutes. Turn off the oven and set aside when done.

Drain and rinse the beans. Place small skillet over medium heat and add beans, ¼ cup water, cumin, and a pinch of salt and pepper. Mash everything together, and cook until the water has been incorporated, about 10 to 15 minutes.

Rinse and dry the kale. Remove the stems from the kale leaves and discard the stems. Stack, roll, and thinly slice the leaves. Add the shredded cabbage and kale to a large bowl.

In a small bowl, combine the vegan sour cream, date syrup, and chili powder. Mix well. Add 1 tbsp of the date-cream sauce to the cabbage and kale and toss to coat. Reserve the rest of the sauce to top off the tacos.

Wrap the tortillas in foil and put them on the bottom rack of the still-cooling oven. Warm for about 5 to 7 minutes. Meanwhile, rinse and cut the avocado in half. Remove the pit, scoop out the flesh, and dice. Rinse the lime and cut into wedges.

Spread the beans over the warm tortillas and top with the kale-and-cabbage slaw, pumpkin, and diced avocado. Serve with the extra sauce and lime wedges.