Vegan Roasted Pumpkin Tacos with Black Beans by Jesse Lee

Ingredients

• 2 cups raw pumpkin, peeled and diced into 1cm cubes
• 2 tbsp coconut oil, melted
• 1 tsp cayenne pepper
• 2 tomatoes, diced
• 1 cup cilantro
• 8 medium corn tortillas
• 1 lime, cut into wedges
• For the refried beans
• 1 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced for finely diced
• 1 tsp chili powder
• 2 cups cooked black beans
• 1/3 cup water
• ½ tsp pepper
• ½ tsp salt
• For the guacamole
• 2 ripe avocados, cut into chunks
• 2 garlic clove, minced
• Juice from a lime