Name: Black Bean Pumpkin Mash Burrito Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 red onion, thinly sliced; 1 tsp avocado oil; Sea salt & black pepper, to taste; 2 cups frozen cauliflower rice; ½ cup fresh cilantro; 1 tbsp fresh lime juice; Sea salt & black pepper, to taste; 1 (15-oz) pumpkin puree; 2 tbsp raw tahini or raw cashew butter; ½ tsp ground cumin; ½ tsp chili powder; ¼–½ tsp chipotle chili powder, to taste; Sea salt & black pepper, to taste; 1 (15-oz) can black beans, warmed; Avocado(s), sliced; Fresh cilantro

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Last Updated on November 4, 2025 by Christin Gillespie

Vegan Black Bean Pumpkin Mash Fajita Bowl is the ultimate Mexican-inspired recipe to make this fall. Loaded with protein-rich black beans, sautéed fajita veggies, cilantro-lime cauliflower rice, creamy pumpkin mash, and sliced avocado, this healthy bowl is a weeknight keeper!

black bean pumpkin mash fajita bowl topped with avocado and cilantro-lime cauliflower rice with a fork, on a white marble counter.

This vegan burrito bowl is my latest fall favorite! It includes all of the Mexican staples, like beans, fajita veggies, cilantro-lime cauliflower rice, and sliced avocado, but the real star is the pumpkin mash!

The pumpkin mash includes some seasonings and raw tahini or cashew butter (whichever one you’re in the mood for). The best part is that it just takes minutes to mix, since we’re using canned pumpkin puree. Even though it’s easy peasy to make, don’t let that fool you, because it’s beyond delicious!

Regardless if you’re cooking for one or nourishing a full house, this fall-infused fajita bowl is sure to be a hit!

Your New Favorite Fall Fajita Bowl Recipe

Packed with Pumpkin Goodness: The creamy pumpkin mash is an untraditional, but irresistible seasonal twist that complements the other fajita bowl staples perfectly!
Quick & Easy: On the table in under 30 minutes and super straightforward to mash up!
Completely Customizable: Swap with sweet potato puree, use quinoa, or serve over a bed of fresh greens! Make it this healthy vegan bowl your own!

Ingredients

Organic Black Beans: Packed with plant-based protein and full of fiber. Organic pinto beans will also work if that’s all you’ve got.
Organic Pumpkin Puree: For the pumpkin mash! Be sure to grab pumpkin puree and not pumpkin pie filling (which is full of sugar). The brand, Farmers Market Foods is my go-to!
Organic Cauliflower Rice: I always recommend frozen, as it just takes minutes to defrost on the stove.
Organic Fajitas Veggies: Red onion, red bell pepper, and green bell pepper. Feel free to mix and match based on what you have on hand or what the store has.
Organic Raw Tahini or Cashew Butter: Both tahini and cashew butter are neutral in flavor, so each doesn’t overpower the pumpkin; instead, it makes it super creamy!
Organic Spices: Chili powder, ground cumin, chipotle chili powder, sea salt, and black pepper are used to spice up the mash a bit.
Organic Avocados: For healthy fats and extra creaminess. Slice it, dice it, or mash it up into guacamole!
Organic Cilantro: A non-negotiable topping for our Mexican pumpkin bowl recipe.
Organic Avocado Oil: The perfect oil for sautéing the veggies, as it has a high smoke point.

How to Make

Fajitas. Heat a large skillet over medium-high heat. Once warm, add the avocado oil and fajita veggies. Sauté for 10–15 minutes, stirring frequently. If the pan starts to dry out, add a splash of spring water.
Cilantro-Lime Cauliflower Rice. In a separate skillet, defrost the frozen cauliflower rice over medium heat. Once heated through, stir in the remaining ingredients.
Pumpkin Mash. In a large bowl, stir together the pumpkin puree with the mash ingredients until creamy. I recommend warming it in the oven at 350°F (175°C) for 10–15 minutes before serving.
Assemble. Divide the cilantro-lime cauliflower rice, fajitas, pumpkin mash, and black beans between bowls. Top with sliced avocado and a sprinkle of cilantro. Enjoy!

cilantro-lime cauliflower rice fajita bowl.

Tips to Nail This Pumpkin Fajita Bowl

Use Fresh, Organic Ingredients: For optimal flavor and health benefits, opt for fresh organic ingredients. It really makes a difference!
Organic Pumpkin Puree: Double-check to make sure that you use organic pumpkin puree and NOT pumpkin pie filling. Farmers Market Foods is a go-to clean brand!
Creamy Pumpkin Mash: A non-negotiable to the mash is the organic raw tahini or organic raw cashew butter. I’ve tested with each, and they’re both delicious in their own way!

Storing & Reheating

Storing: Transfer the cooled ingredients to separate glass containers and refrigerate for 3–4 days, without the avocado.

Reheating: To reheat, preheat the oven to 350°F (175°C). Transfer your fajita bowl ingredients to an oven-safe bowl and heat for 15 minutes, or until warmed through. Serve with toppings and enjoy!

black bean pumpkin mash fajita bowl recipe with cilantro-lime cauliflower rice and avocado with a fork in it, on a white marble counter.

More Mexican Pumpkin Recipes to Make

If you made this Black Bean Pumpkin Mash Burrito Bowl or any other recipe on the blog, please leave a rating and review below! I love hearing from you, and it helps others discover the blog as well. If you aren’t already, follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

Black Bean Pumpkin Mash Burrito Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 15
Total Time: 25
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

FAJITAS

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 tsp avocado oil
Sea salt & black pepper, to taste

CILANTRO-LIME CAULIFLOWER RICE

2 cups frozen cauliflower rice
½ cup fresh cilantro
1 tbsp fresh lime juice
Sea salt & black pepper, to taste

PUMPKIN MASH

1 (15-oz) pumpkin puree
2 tbsp raw tahini or raw cashew butter
½ tsp ground cumin
½ tsp chili powder
¼–½ tsp chipotle chili powder, to taste
Sea salt & black pepper, to taste

BOWL

1 (15-oz) can black beans, warmed
Avocado(s), sliced
Fresh cilantro

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Instructions

Fajitas. Heat a large skillet over medium-high heat. Once warm, add the avocado oil and fajita veggies. Sauté for 10–15 minutes, stirring frequently. If the pan starts to dry out, add a splash of spring water.
Cilantro-Lime Cauliflower Rice. In a separate skillet, defrost the frozen cauliflower rice over medium heat. Once heated through, stir in the remaining ingredients.
Pumpkin Mash. In a large bowl, stir together the pumpkin puree with the mash ingredients until creamy. I recommend warming it in the oven at 350°F (175°C) for 10–15 minutes before serving.
Assemble. Divide the cilantro-lime cauliflower rice, fajitas, pumpkin mash, and black beans between bowls. Top with sliced avocado and a sprinkle of cilantro. Enjoy!

Notes

Use Fresh, Organic Ingredients: For optimal flavor and health benefits, opt for fresh organic ingredients. It really makes a difference!

Organic Pumpkin Puree: Double-check to make sure that you use organic pumpkin puree and NOT pumpkin pie filling. Farmers Market Foods is a go-to clean brand!

Creamy Pumpkin Mash: A non-negotiable to the mash is the organic raw tahini or organic raw cashew butter. I’ve tested with each, and they’re both delicious in their own way!

Storing & Reheating: Transfer the cooled ingredients to separate glass containers and refrigerate for 3–4 days, without the avocado. To reheat, preheat the oven to 350°F (175°C). Transfer your fajita bowl ingredients to an oven-safe bowl and heat for 15 minutes, or until warmed through. Serve with toppings and enjoy!