Description
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.
- Great with guacamole or vegan sour cream on top.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 130
- Sugar: 2g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
