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:
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.
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
