Vegan Black Bean Tacos with Summer Vegetables

These Vegan Black Bean Tacos with Summer Vegetables are packed with corn, red pepper, zucchini, and squash. They’re fresh, filling, healthy, and only take 30 minutes to prepare.

It has been way too long since I posted a Mexican food recipe! If you’re a regular here, you know how much I love Mexican food and 30-minute dinner recipes. That brings me to these delicious Vegan Black Bean Tacos with Summer Vegetables!

I’m not super excited about the return of hot summer weather, but I do really love summer produce. It’s fresh, light, and colorful! I’ve been sautéing a lot of zucchini lately, and I thought it would be perfect to add a few more veggies and black beans and throw it into a taco!

Why Your Body Will Love This Taco Recipe

• Folate – Bell peppers are a good source of folate, also known as folic acid or vitamin B9. Folate is important for our bodies because it helps us make new cells, including red blood, brain, and skin cells. This is especially important for pregnant women, as it helps prevent birth defects and can prevent anemia, which is common in pregnancy. Interestingly, red bell peppers contain more folate than the green ones do.
• Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
• Full-spectrum benefits – Zucchini and yellow squash are loaded with antioxidants, fiber for digestion, carotenoids for eye health, and Vitamin A for the immune system. Their seeds are also known to promote liver function.

Black Bean Taco Recipe Ingredients

• Vegetables – I used zucchini, yellow squash, and red bell pepper, but if you’re also using garden veggies, use whatever you have growing! 
• Beans – Homemade black beans are also great, but I used a can of drained and rinsed black beans for this recipe. 
• Corn Kernels 
• Spices – This recipe uses cumin, paprika, granulated garlic, salt, and pepper. 
• Tortillas – For this recipe, I use corn tortillas. Flour will also work if that’s your preference.
• Optional toppings – Avocado, lime, cilantro, salsa, cheese, lettuce, tomato, etc.

How To Make These Vegan Tacos

These Vegan Black Bean Tacos could also be turned into lettuce wraps if you want a lower-carb option. They’d also be great drizzled with the Avocado Ranch Dressing from this recipe.

1. Heat a large pan over medium heat and add olive oil, zucchini, yellow squash, and bell pepper. Season with salt and pepper, and sauté until vegetables are soft and browned, about 10 minutes.
2. Add the black beans, corn, and all the spices, mix until combined, and cook for another 3-5 minutes, until just heated through. Season with salt and pepper to taste.
3. Spoon black bean mixture into tortillas and top with your favorite toppings.

Recipe Tips for These 30-Minute Tacos with Summer Vegetables

• Feel free to leave out or add any vegetables you like. This recipe is really adaptable!
• I didn’t add cheese to mine since I’m currently not eating dairy, but you can definitely add cheese if you like.
• Go crazy with your taco toppings! I added avocado for creaminess, fresh cilantro, and a squeeze of lime juice. Other topping ideas include salsa, hot sauce, onion, cheese, pickled radishes, lettuce, and tomato.
• You can use a lettuce wrap instead of the tortilla or enjoy the taco toppings on some greens or with some chips.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious, Healthy Taco Recipes?

Seasoned Sweet Potato Tacos

Blackened Tofu Tacos

Pumpkin and Black Bean Tacos

Loaded Guacamole Tacos

Roasted Sweet Potato, Broccoli, and Chickpea Tacos with Green Tahini Sauce

Vegan Black Bean Tacos with Summer Vegetables

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These Vegan Black Bean Tacos with Summer Vegetables are so easy to make and only take 30 minutes!  They’re perfect for a healthy weeknight dinner!

---

Ingredients

Scale 1x2x3x

• 1 teaspoon oil
• 1 medium sized zucchini, diced
• 1 medium sized yellow squash, diced
• 1 red bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed (or 1 1/2 cups)
• 1 cup corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• Salt and pepper, to taste
• Tortillas
• Optional toppings: avocado, lime, cilantro, salsa, cheese, lettuce, tomato, etc…

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large pan over medium heat and add olive oil, zucchini, yellow squash, and bell pepper.  Season with salt and pepper and sauté until vegetables are soft and browned, about 10 minutes.
2. Add black beans, corn and all the spices, mix until combined and cook another 3-5 minutes, until just heated through.  Season with salt and pepper to taste.
3. Spoon black bean mixture into tortillas and top with y0ur favorite toppings.

Notes

Recipe makes enough for about 8 tacos.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: Mexican