Roasted Veggie and Black Bean Tacos


I love when I make a healthy meal that my whole family really does enjoy, and my family totally loved these tacos (my meat loving husband included)! My husband looked stunned after his first bite, right after which he exclaimed, “wow, I can’t believe they really are so good!” I don’t know why he acts so surprised because all of the healthy things I’ve made lately he’s really liked.

Roasted Veggie and Black Bean Tacos | Cooking Classy

When it looks healthy he just assumes he’s not going to like it I guess, and like I said he’s a meat lover so when he sees something consisting of mainly veggies he acts like it’s so foreign.

My kids even finished there’s off, which is rare lately to get them to finish something. Usually I’m begging them to eat four more bites.  And me of course, I had two for dinner then was so glad I had left overs for lunch the next day.

I just ate what was left plain with just a little bit of Queso Fresco. It’s so good it doesn’t even need a taco shell or a heaping mound of assorted toppings.

Roasted Veggie and Black Bean Tacos | Cooking Classy

These healthy tacos can be made vegan or gluten-free. If making vegan just leave off the sour cream and cheese or use vegan substitutes. If making gluten-free just be sure to use gluten free labeled ingredients (like the corn tortillas).

This would also make a great filling for a number of other Mexican type dishes like burritos, quesadillas and enchiladas. Enjoy the last few weeks of summer by making this veggie loaded, Southwestern inspired Roasted Veggie and Black Bean tacos!

Roasted Veggie and Black Bean Tacos | Cooking Classy

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Roasted Veggie and Black Bean Tacos

5 from 5 votes

A perfectly healthy veggie packed taco recipe that everyone will love! They're easy to make and perfectly seasoned.

Servings: 5
Prep Time 15 minutes
Cook Time 20 minutes


  • 3 medium tomatoes , cored and seeded, diced* (1 1/2 cups)
  • 2 ears corn , kernals cut from cob (1 1/2 cups)
  • 1 medium zucchini , diced (1 1/2 heaping cups)
  • 1 medium yellow squash , diced (1 1/2 heaping cups)
  • 3/4 small yellow onion , chopped (scant 1 cup)
  • 1 red bell pepper , diced (1 cup)
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp canola oil
  • 1 tsp cumin
  • 1 tsp chili powder , divided
  • Salt and freshly ground black pepper
  • 1 cup canned black beans , drained, rinsed and warmed
  • 1/3 cup cilantro , chopped
  • 1 1/2 Tbsp fresh lime juice
  • Corn or flour tortillas for serving
  • Queso fresco , for serving (optional)
  • Sour cream and Mexican hot sauce for serving (optional)


  1. Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
  2. Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
  3. *Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.
  4. Recipe Source: Cooking Classy
Course: Main Course
Cuisine: American
Keyword: Black Bean Tacos, Vegetarian Tacos
Author: Jaclyn
Roasted Veggie and Black Bean Tacos | Cooking Classy


  • Claire Tankersley: Perfect quick weeknight meatless meal! Everyone loved it! May 21, 2018 at 6:40am Reply

    • Jaclyn: So glad to hear it! May 21, 2018 at 2:25pm Reply

  • Alicia & Trenton: Dear Jaclyn,

    My husband and I absolutely adore this recipe! We made it for dinner and could not stop eating your tacos! The lime and chili powder really make it something else! P.S. We love your tortilla trick!

    Alicia & Trenton May 20, 2018 at 10:05pm Reply

    • Jaclyn: Thanks for letting me know Alicia! Comments like yours keep me posting! :) May 21, 2018 at 2:26pm Reply

  • A&C: We made these and they were awesome! Very filling and tasty. We added a bit more cumin and chili powder than called for and subbed red onions for yellow. We also whipped up an avocado lime crema (avocado, sour cream, lime juice, salt, pepper) to top with. January 28, 2018 at 7:26pm Reply

    • Jaclyn: Thanks for the great feedback! January 30, 2018 at 1:57pm Reply

  • Stefany: Love this! Family favorite and you don’t miss the meat. January 16, 2018 at 11:56am Reply

    • Jaclyn: Thanks Stefany! January 19, 2018 at 10:21am Reply

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