It was a nice fall day, the sun was shinning, and we were going to have fajitas or burrito bowls for dinner. Since it was such a nice day I decided to break out the grill and thought it would be fun to use up some pumpkins we had and try making Pumpkin Fajitas. I made them naked, no tortilla, but if you want you can cut up the pumpkin and serve these in tortillas if you wish. I say in the season of all things pumpkin try something different!
Naked Pumpkin Fajitas
Makes 4 servings
1 pie pumpkin, quartered (larger pumpkins you can cut into more wedges)
1 can black or pinto beans
3 bell peppers, any color
1 large onion
fajita, cajun, cayenne, or seasoning of choice, optional (you can season pumpkin and or vegetables or if making for people with different tastes season each plate individually)
additional toppings of choice such as avocado, optional
Preheat grill to medium high. Quarter your pumpkin if you haven’t already done so and clean out insides, saving seeds for roasting. You can either clean bell peppers, removing insides/seeds, and cut in half and slice onion into rings and grill or slice peppers and onions and heat on the stove with some coconut oil (or spray) or extra virgin olive oil. This time I made them on the stove. Grill pumpkin wedges, flipping once onto other side (not grilling skin), until tender. Heat beans. Let pumpkin cool until you can handle it and remove the skin, it should come off easily. Place a wedge in the middle of a plate, top with beans, peppers, and onions. Top with additional optional toppings if desired. Enjoy!