Vegetarian tacos
These vegetarian tacos feature black beans and just a handful of other ingredients for a delicious and easy meatless meal that’s ready in 15 minutes!
Yield: 3 -4 servings
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 small red bell pepper, sliced
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (4.5 oz.) can green chilies (undrained)
- ½ cup corn (fresh, frozen or canned)
- 1 ½ tablespoons taco seasoning
For serving:
- Soft or hard corn tortilla shells, warmed
Optional toppings:
- Shredded lettuce, shredded cheese, chopped cilantro, sliced avocado or guac, salsa or pico de gallo, Greek yogurt or sour cream, hot sauce, pickled red onions, fresh lime juice
Instructions
- Heat oil in a large skillet over medium high heat. Add the bell pepper and sauté for 6-7 minutes, until charred and tender.
- Add the black beans, chilies, corn and taco seasoning and stir well to combine. Heat for 1-2 minutes, until warmed through.
- Serve the black bean mixture in soft or hard corn tortilla shells with desired toppings and enjoy!
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Notes
Red bell peppers have a great sweetness that work well here, but yellow or orange would work too. Green will do in a pinch.
Fresh, frozen or canned corn are all fine here. Or you could omit the corn if you need this to be corn-free.
We love the black beans for this recipe, but you could certainly substitute pinto beans or kidney beans if you’d like. Or use a mix.
Homemade taco seasoning is super easy to make yourself and so much more flavorful, but you can use store-bought as well.
This will serve 3-4 people, depending on how many tacos you make and how full you stuff them. Feel free to double the recipe if needed. It reheats great and I’ve got ideas below on repurposing the leftovers.
Want some extra veggies? You can add a diced zucchini along with the red pepper or toss in a few handfuls of spinach to wilt down.
Like it spicy? You could sauté a diced jalapeño along with the red bell pepper. Or add a sprinkle of cayenne ore red pepper flakes along with the taco seasoning. Or use some Pepper Jack cheese and hot sauce for toppings.
About the taco shells:
You can use hard or soft shell tacos. We love this in soft corn tortillas that I’ve warmed on the stove.
If you have a gas burner, you can place a soft tortilla, one at a time, directly over the flame. Leave it for 5-10 seconds, until lightly charred, then flip and do the same on the other side.
If you have an electric stove instead of a gas one, you can broil your tortillas in the oven as an alternative. Just keep a close eye on them so they don’t burn.
Or of course, you can wrap the tortillas in some damp paper towels and warm them in the microwave too.
What to do with leftover vegetarian tacos:
Leftover vegetarian taco mix can be stored, covered, in the refrigerator for up to a week.
Leftovers can be reheated in the microwave or in a skillet on the stove. Then add your toppings, your taco shells and you are set!
Other ways to use this vegetarian taco mixture:
- Use this black bean mixture to make a rice or grain bowl
- Warm leftovers and make a wrap with a whole wheat tortilla
- Use as a topping for some vegetarian nachos
- Serve as an open-faced tostada
- Toss with some cooked pasta for a southwestern vegetarian pasta
- You can even enjoy it at breakfast, warmed with a fried egg on top
Video
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 34g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 16mg | Sodium: 553mg | Fiber: 11g | Sugar: 7g
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