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.
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!
Vegetarian Tacos Ingredients
For this vegetarian taco recipe, you’ll need:
- Yellow squash
- Yellow onion
- Red bell pepper
- Olive and canola oil
- Spices (cumin, chili powder, salt and pepper)
- Black beans
- 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.
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.
More Vegetarian Mexican Recipes:
- Mexican Chopped Salad with Greek Yogurt Cilantro Lime Ranch
- Vegetarian Lentil Tacos
- Black Bean Tortilla Soup
- Quinoa, Black Bean, and Corn Tacos
- Black Bean Tacos with Avocado Cilantro Lim Crema
Follow Cooking Classy
Roasted Veggie and Black Bean Tacos
- 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.