Description
Simple and fresh vegan tacos perfect for warm weather.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 12 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup salsa
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add bell pepper and zucchini. Cook until tender-crisp, about 5 minutes.
- Stir in black beans, chili powder, cumin, and salt. Cook until heated through, about 3 minutes.
- Warm tortillas according to package directions.
- Fill each tortilla with the vegetable mixture.
- Top with lettuce, salsa, and cilantro.
Notes
- For extra flavor, squeeze fresh lime juice over the filling before serving.
- You can substitute sweet potato for zucchini if you prefer a sweeter filling.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: vegan tacos, summer recipe, black bean tacos, vegetarian, easy dinner