Roasted Veggie and Black Bean Tacos

September 4, 2014

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These Vegetarian Tacos are loaded with black beans, squash, corn, and even more roasted veggies! These can easily be made vegan or gluten-free, and the whole family will love this recipe. 

three vegetarian tacos on a white plate with lime and cilantro

Vegetarian Tacos with Black Beans

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. 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 off their veggie tacos, 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 leftovers 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.

These vegetarian black bean 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!

veggie taco ingredients on roasting pan

Vegetarian Tacos Ingredients

For this vegetarian taco recipe, you’ll need:

  • Tomatoes
  • Corn
  • Zucchini
  • Yellow squash
  • Yellow onion
  • Red bell pepper
  • Olive and canola oil
  • Spices (cumin, chili powder, salt and pepper)
  • Black beans
  • Cilantro
  • Lime juice
  • Tortillas, for serving
  • Taco toppings of choice

How to Make Vegetarian Tacos

  • Prep the fresh veggies and place on roasting sheet.
  • Drizzle with oil and sprinkle with spices. Toss to combine.
  • Roast for 20 minutes, stirring the veggies halfway through.
  • Once the vegetables have finished roasting, add the black beans, lime juice and cilantro to the pan and stir.
  • Serve veggie taco filling with warm tortillas and your favorite toppings.

vegetarian taco filling on roasting pan

Can I Use Different Vegetables?

Of course! Vegetarian tacos are extremely versatile and can be made with any veggies you’d like. Sweet potatoes and mushrooms would also be delicious here.

Just keep in mind that your roasting time may vary depending on what vegetables you add to these healthy tacos.

How to Warm Tortillas

You can warm tortillas for short bursts of time in the microwave, or you can warm them in a dry skillet over medium-low heat. Keep an eye on your tortillas, as they don’t need much time to heat through!

Tips for the Best Vegetarian Tacos

  • Dice all the veggies roughly the same size so they cook at the same rate. I diced the tomatoes a little larger, as they shrink in the oven.
  • Don’t forget to squeeze some fresh lime juice over the tacos before you eat them. The lime juice makes the flavors pop!
  • The taco filling reheats well the next day and can be made into burritos, enchiladas, and more.

close up of veggie taco filling with wooden spatula

More Vegetarian Mexican Recipes:


5 from 21 votes

Roasted Veggie and Black Bean Tacos

A perfectly healthy vegetarian taco recipe that everyone will love! They're easy to make and perfectly seasoned.
Servings: 5
Prep15 minutes
Cook20 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
  • 10 Corn tortillas
  • Queso fresco , for serving (optional)
  • Sour cream and Mexican hot sauce for serving (optional)


  • 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).
  • 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. For tortillas 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.


  • *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.
  • Nutrition estimate does not include toppings.
Nutrition Facts
Roasted Veggie and Black Bean Tacos
Amount Per Serving
Calories 295 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 179mg8%
Potassium 714mg20%
Carbohydrates 45g15%
Fiber 9g38%
Sugar 8g9%
Protein 8g16%
Vitamin A 1747IU35%
Vitamin C 64mg78%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Billy

    Came here because of MTM 2020. Decided to see what it looks like since it sounds tasty. Will try and create some time in the future.

  • Christina De Leon

    I served the vegetables over some brown rice and topped it with some homemade spicy guacamole and cotija cheese. It was so good!! Great recipe thanks for sharing!

  • AJ

    I make this when I feel like we haven’t had a vegetable in a while and it’s always delicious! Super filling, not too spicy, and the recipe makes plenty so we always have leftovers.

  • Emily

    My husband (meat lover), actually enjoyed this recipe a lot. I added a Serrano pepper, diced finely, and topped the taco with fresh avocado. The heat from the pepper is a nice touch for anyone who wants a little, or a lot, of spice in their food.

  • Kay Neal

    This was an unbelievably good meal! Everybody loved it. And I didn’t have any lime juice. I can’t imagine how it could be any more delicious, but I guess it would be with lime juice!
    My husband hates onions, so I ended up roasting the vegetables separately on the baking sheets: zucchini and yellow squash together; red bell pepper, together with a yellow bell pepper; corn by itself; onion by itself, which ended up caramelized (!). I lined up everything but the onion on a serving platter and sprinkled minced cilantro over all veggies. The beans were warmed and served separately. It was so, so beautiful!
    My son and I decided that we won’t have it more than once in two weeks, because we’ve learned that some people around here get bored quickly (the ingrates!).
    Thank you so much for this recipe!

  • Tiffany

    Made these tonight, the kids and I loved them. Added hot sauce with green sauce and a dab of sour cream…best part was 75% of the ingredients came from our garden! So delicious and will be put into the weekly rotation.

  • Julie Hoezee

    Made this tonight- strongly suggest adding poblano peppers to the roasting pan! I also made a sour cream mixture with green salsa and garlic and a little hot sauce. Topped tacos with guac., feta and chopped radishes.

  • Lisa Guscott

    That was so great, so easy to make and so easy to clean up. I love this recipe. I also love having left overs. I will eat these tacos at least twice a week. Good way to get your veggie. Thank you.