Boil salted water in a large pot and cook the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large sauté pan, heat the olive oil over medium heat. Add the diced pumpkin and sauté for about 5 minutes until slightly tender.
Add the black beans and diced tomatoes to the pan. Stir in the curry powder, and season with salt and pepper. Cook for an additional 5-7 minutes until heated through.
While the mixture cooks, in a separate pan, lightly fry the tortilla strips until crispy and golden, about 2-3 minutes. Set aside.
In a large mixing bowl, combine the cooked pasta, sautéed mixture, and half of the crispy tortilla strips. Toss gently to ensure everything is well combined.
To serve, spoon the pasta mixture into individual bowls. Drizzle with tahini and garnish with fresh dill. Top with remaining tortilla strips for crunch.
