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+ servings

Easy Vegetarian Tacos

These Easy Vegetarian Tacos are filled with a rainbow of vegetables, black beans, and lots of fresh and delicious toppings! They make a great quick, easy, and healthy meal! You can have them on the dinner table in less than 30 minutes!

Recipe from Two Peas & Their Pod

5 from 1 vote


  • 1 tablespoon olive oil or avocado oil
  • 1/2 red onion, chopped
  • 1 medium zucchini, chopped
  • 8 ounces mushrooms, sliced
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1 tablespoon water
  • 15 ounces black beans, rinsed and drained
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and freshly ground black pepper, to taste
  • Corn tortillas charred or warmed, for serving
  • Optional Toppings: pickled red onions, shredded cabbage, avocado, pico de gallo, cilantro, queso fresco or shredded cheese


  • In a large skillet, heat the oil over medium high heat. Add the onion, zucchini, mushrooms, and bell pepper. Cook until vegetables are softened, stirring occasionally, about 5 to 7 minutes. Stir in the garlic and cook for 1 more minute.
  • Add the cumin, chili powder, smoked paprika, and oregano with 1 tablespoon of water. Stir until well combined. Gently stir in the black beans. Add the lime juice and cilantro. Season with salt and pepper, to taste.
  • To assemble the tacos, place the veggie filling in a warm corn tortilla. Top with desired toppings and serve immediately.


Calories: 216kcal, Carbohydrates: 33g, Protein: 13g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 24mg, Potassium: 821mg, Fiber: 12g, Sugar: 4g, Vitamin A: 1584IU, Vitamin C: 50mg, Calcium: 60mg, Iron: 4mg