These vegan black bean tacos with veggies are a fast, wholesome, and satisfying meal that comes together in just 15 minutes. Packed with colorful vegetables, protein-rich black beans, and bold spices, they are perfect for busy weeknights, casual gatherings, or a simple plant-based dinner everyone can enjoy.
Why You’ll Love This Recipe
These tacos are incredibly quick to prepare while still delivering big flavor. They use simple, affordable pantry ingredients and fresh vegetables, making them both budget-friendly and nutritious. The recipe is naturally vegan and easily customizable with your favorite toppings or extra vegetables. Whether you are cooking for yourself, your family, or guests, these tacos are filling, comforting, and guaranteed to please.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon vegetable oil
½ medium yellow onion, diced
2 garlic cloves, minced
1 large zucchini, diced into small cubes
1 Roma tomato, diced
½ of a 15-ounce can corn, drained and rinsed
½ of a 15-ounce can black beans, drained and rinsed
½ teaspoon salt, or more to taste
¼ teaspoon ground cumin
6 to 8 corn or flour tortillas
Hot sauce, optional
A small handful fresh cilantro, finely minced
Directions
Heat the vegetable oil in a large pan over medium-high heat. Add the diced onion and sauté for 1 to 2 minutes until soft and translucent.
Add the minced garlic, zucchini, tomato, and corn. Cook for about 5 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
Stir in the black beans, salt, and ground cumin. Cook for another 2 to 3 minutes until everything is heated through and well combined.
Warm the tortillas using your preferred method. Spoon the black bean and vegetable filling into each tortilla.
Finish with a drizzle of hot sauce if desired and a sprinkle of fresh cilantro. Serve immediately.
Servings and timing
This recipe makes 6 servings, yielding 6 to 8 tacos depending on tortilla size and filling amount.
Add extra spices such as smoked paprika, chili powder, or garlic powder for a deeper flavor.
Mix in sliced bell peppers or mushrooms for more texture.
Add diced sweet potato or butternut squash for a heartier taco filling.
Stir in cooked quinoa for additional protein and substance.
Mash a portion of the black beans while cooking to create a creamier filling.
Storage/Reheating
Store leftover black bean and veggie filling in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the filling for up to 3 months, noting that the vegetables will soften slightly after thawing.
Reheat the filling in a skillet over medium heat or in the microwave in 30-second intervals, stirring between each, until warmed through. Assemble tacos just before serving to avoid soggy tortillas.
FAQs
Can I make the filling ahead of time?
Yes, the filling can be prepared up to 4 days in advance and stored in the refrigerator until ready to use.
Are these tacos gluten-free?
They are gluten-free when made with certified gluten-free corn tortillas.
Can I use dried beans instead of canned?
Yes, cooked dried black beans work well. Use about ¾ cup cooked beans in place of the canned amount.
What other vegetables work well in this recipe?
Bell peppers, mushrooms, spinach, or yellow squash are all great additions.
How do I make the tacos spicier?
Add diced jalapeño, chili flakes, or extra hot sauce to the filling.
Can I freeze the taco filling?
Yes, the filling freezes well for up to 3 months, though the vegetables will be softer after reheating.
What tortillas are best for this recipe?
Both corn and flour tortillas work well. Choose based on preference or dietary needs.
How can I make the filling creamier?
Mash some of the black beans while cooking and add a splash of vegetable broth if needed.
Are these tacos filling enough for dinner?
Yes, thanks to the fiber and protein from the beans and vegetables, they are very satisfying.
What can I serve alongside these tacos?
They pair well with rice, a simple salad, roasted vegetables, or fresh guacamole.
Conclusion
Vegan black bean tacos with veggies are proof that quick meals can still be flavorful, nourishing, and satisfying. With minimal prep, simple ingredients, and endless customization options, this recipe is one you’ll want to make again and again. Perfect for weeknights or casual entertaining, these tacos deliver comfort and freshness in every bite.
These vegan black bean tacos with veggies are quick, flavorful, and filling. Loaded with sautéed zucchini, onion, tomato, corn, and seasoned black beans, they make a perfect plant-based dinner ready in just 15 minutes.
Ingredients
1 tbsp vegetable oil
½ medium yellow onion, diced
2 garlic cloves, minced
1 large zucchini, diced
1 Roma tomato, diced
½ (15-oz) can corn, drained
½ (15-oz) can black beans, drained
½ tsp salt (or to taste)
¼ tsp ground cumin
6–8 corn or flour tortillas
Hot sauce, optional
Fresh cilantro, minced
Instructions
Heat oil in a pan over medium-high heat. Sauté diced onion for 1–2 minutes until soft.
Add garlic, zucchini, tomato, and corn. Cook for 5 minutes, stirring occasionally.
Stir in black beans, salt, and cumin. Cook for another 2–3 minutes until heated through.
Warm tortillas. Spoon the filling into tortillas.
Top with hot sauce and fresh cilantro. Serve immediately.
Notes
Add chili powder or smoked paprika for extra spice.
Use cooked quinoa or mashed beans for added texture.
