These Black Bean & Corn Vegetarian Tacos are hearty, colorful, and full of fresh, zesty flavor. They’re a quick weeknight favorite that packs protein, fiber, and crunch—all without any meat. The mix of black beans, sweet corn, and tangy lime makes these tacos a bright and filling meal for everyone.
Cooking Time: 20 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon smoked paprika
Salt and black pepper, to taste
Juice of 1 lime
8 small corn or flour tortillas
Optional Toppings:
Chopped cilantro
Sliced avocado or guacamole
Crumbled feta or cotija cheese
Diced tomatoes
Sour cream or Greek yogurt
Hot sauce
Instructions:
Cook the Vegetables:
Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until soft and fragrant, about 2 minutes.
Add Bell Pepper and Corn:
Stir in the red bell pepper and corn. Cook for 3–4 minutes until lightly tender.
Add Beans and Spices:
Add black beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir well and cook for another 3–4 minutes until everything is heated through.
Finish with Lime:
Squeeze lime juice over the mixture and toss to coat evenly. Remove from heat.
Assemble the Tacos:
Warm the tortillas in a dry skillet or microwave. Spoon the bean and corn mixture into each tortilla and top with your favorite garnishes.
Tips:
Add a handful of baby spinach or kale for extra greens.
Use whole-wheat tortillas for more fiber.
For a spicy kick, toss in chopped jalapeño or a dash of cayenne.
These also taste great with a drizzle of chipotle mayo or salsa verde.
Nutrition (per serving):
Calories: 320
Fat: 9g
Carbohydrates: 48g
Protein: 11g
Fiber: 10g
Sugar: 5g
A simple, bright, and satisfying taco recipe that proves meat-free meals can be just as flavorful and fun!
