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.
- 2 tablespoons cooking oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 zucchini, sliced and quartered
- 4 cloves garlic, minced
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon red cayenne
- ¼ teaspoon black pepper
- 1 cup frozen corn
- 1 cup black beans
- 1 lime, juiced
- 1 lemon, juiced
- 12 corn tortillas
- Red cabbage
- Cotija cheese
- Cherry tomatoes
- Sliced jalapenos
- Diced avocados
- Fresh cilantro
- Lime wedges
- 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. Cook for 5 minutes, or until the vegetables begin to soften.
- Stir in garlic, cumin, chili powder, oregano, smoked paprika, salt, cayenne and pepper. Cook for another 30 seconds to 1 minute.
- 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.
- Stir in the lemon and lime juice, and set aside.
- 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.
- 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.
- Garnish with fresh cilantro and more lime juice.
- Enjoy immediately. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tacos. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Tina Frank Photography.
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Nutrition Information:Yield: 6 Serving Size: 2 tacos
Amount Per Serving: Calories: 322Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 232mgCarbohydrates: 51gFiber: 11gSugar: 8gProtein: 9g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.