Vegetarian Tacos made with seasonal vegetables, fresh toppings, and warm tortillas are perfect for your next taco night. We guarantee you won’t miss the meat one bit!
Meatless meals, like these vegetarian tacos, can be tasty and filling and you may not miss the meat at all! Some of our other vegetarian go-to dishes are this Mango Raspberry Smoothie Bowl, Chickpea Fritters, and a hearty Buddha Bowl.
Vegetarian Tacos with Black Beans
Just because you don’t eat meat doesn’t mean you can’t enjoy delicious tacos! Traditionally, tacos have seasoned meat such as ground beef, pork, or chicken as the filling. However, vegetarian tacos are becoming more and more popular as people are looking for delicious meatless meals!
These vegetarian tacos have hearty ingredients like black beans, zucchini, bell pepper, onion, and corn with plenty of your favorite toppings. We love to top ours with crumbled cotija cheese, diced tomatoes, and fresh cilantro. Of course, a drizzle of hot sauce or homemade salsa is delicious, too!
Whether you are a vegetarian or just looking for a meatless meal option, these vegetarian tacos are sure to please everyone at the table.
How to Make Vegetarian Tacos
- Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the onion, green and red bell peppers, and zucchini. Saute for 5 minutes, or until the vegetables begin to soften.
- To the pan with the vegetables, stir in garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne, and pepper. Cook for another 30 seconds to 1 minute until everything becomes fragrant.
- Fold in the frozen corn and black beans, and cook for another 1-2 minutes. Remove from heat, then stir in the lemon and lime juice.
- Warm up 12 yellow corn tortillas by carefully roasting over an open flame or heating them on a baking sheet in the oven for a few minutes until they are soft and pliable.
- Start with a scoop of vegetable filling into the center of a warm tortilla. Then top with shredded cabbage, crumbled cotija cheese, cherry tomatoes, sliced jalapeno, and avocado slices. Garnish with fresh cilantro and more lime juice. Enjoy!
Vegetarian Taco Tips
- Be careful not to cook the vegetables too long as they will become too soft if overcooked which will change the texture of the taco.
- Do not assemble tacos ahead of time. Otherwise, the tortillas will absorb moisture from the vegetables and tear. For best results, assemble the tacos just before serving.
- Feel free to use your favorite taco seasoning packet or homemade taco seasoning.
When it comes to adding toppings to your taco, the possibilities are endless! Try these fun topping ideas below to garnish your tacos.
- Crumbled cotija cheese.
- Sliced avocado or guacamole.
- Shredded lettuce or cabbage.
- A drizzle of hot sauce or salsa.
- Diced tomatoes.
- Diced jalapenos.
- Freshly chopped cilantro.
- Sour cream or Greek yogurt.
- Pico de gallo.
- Lemon or lime wedges.
- Crushed tortilla chips.
Storing, Reheating, and Freezing
Storing: Refrigerate the vegetable mixture separate from the tortillas in an airtight container for up to 3 days.
Reheating: Heat the filling in a small skillet over low-medium heat until heated through.
Freezing: This taco filling does not freeze well. Therefore, we don’t recommend freezing it.
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- 2 tablespoons cooking oil a neutral oil of your choice
- 1 sweet onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 zucchini sliced and quartered
- 4 garlic cloves minced
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 1 cup corn frozen
- 1 cup black beans drained and rinsed (canned)
- 1 lime juiced
- 1 lemon juiced
- 12 corn tortillas
- Red cabbage
- cotija cheese
- Cherry tomatoes
- Sliced jalapenos
- Diced avocados
- Fresh cilantro
- Lime wedges
- Heat the oil in a large skillet over medium heat. Once the oil is hot, add the onion, green and red bell peppers, and zucchini. Cook for 5 minutes, or until the vegetables begin to soften.2 tablespoons cooking oil1 sweet onion1 red bell pepper1 green bell pepper1 zucchini
- Stir in garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne and pepper. Cook for another 30 seconds to 1 minute.4 garlic cloves1 teaspoon cumin¼ teaspoon chili powder1 teaspoon oregano½ teaspoon smoked paprika½ teaspoon kosher salt¼ teaspoon cayenne pepper¼ teaspoon ground black pepper
- Fold in the frozen corn and black beans, and cook for another 1-2 minutes until the corn and beans are warmed through. Remove from heat.1 cup corn1 cup black beans
- Stir in the lemon and lime juice, and set aside.1 lime1 lemon
- Warm-up 12 yellow corn tortillas by carefully roasting over an open flame or heating on a baking sheet in the oven for a few minutes.12 corn tortillas
- Next, assemble tacos starting with a scoop of vegetable filling into the center of a warm tortilla. Then top with shredded cabbage, crumbled cotija cheese, cherry tomatoes, sliced jalapeno, and avocado slices.Red cabbagecotija cheeseCherry tomatoesSliced jalapenosDiced avocados
- Garnish with fresh cilantro and more lime juice.Fresh cilantroLime wedges
- Enjoy immediately. See post for storage options.