These vibrant vegetarian tacos pack serious flavor with seasoned black beans, roasted vegetables, and a cooling avocado salsa. They're satisfying enough to please meat-eaters and make the perfect meatless Monday dinner that's both nutritious and delicious.
Recipe Details
Ingredients
- 400g black beans, drained and rinsed (2 cans)
- 2 medium bell peppers (mixed colors), sliced
- 1 medium red onion, sliced
- 1 medium zucchini, diced
- 45ml olive oil, divided
- 10ml ground cumin
- 10ml chili powder
- 5ml smoked paprika
- 1ml cayenne pepper (adjust to taste)
- 5ml garlic powder
- 5ml salt, divided
- 8 small corn tortillas (6-inch)
- 2 large ripe avocados
- 30ml fresh lime juice
- 60ml fresh cilantro, chopped
- 1 small jalapeño, seeded and minced
- 150g cherry tomatoes, diced
Instructions
-
Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
-
In a large bowl, toss 2 medium bell peppers (mixed colors), 1 medium red onion, and 1 medium zucchini with 2 tablespoons of 45ml olive oil and half the 5ml salt. Spread evenly on the prepared baking sheet and roast for 15-18 minutes until vegetables are tender and slightly caramelized.
-
Meanwhile, heat remaining 45ml olive oil in a large skillet over medium heat. Add 400g black beans, 10ml ground cumin, 10ml chili powder, 5ml smoked paprika, 1ml cayenne pepper (adjust to taste), 5ml garlic powder, and remaining 5ml salt. Cook for 5-7 minutes, stirring occasionally, until heated through and fragrant.
-
For the avocado salsa, mash 2 large ripe avocados in a bowl, leaving some chunks for texture. Stir in 30ml fresh lime juice, 60ml fresh cilantro, 1 small jalapeño, 150g cherry tomatoes, and a pinch of salt. Taste and adjust seasoning.
-
Warm 8 small corn tortillas (6-inch) in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
-
To assemble tacos, spread a spoonful of seasoned 400g black beans on each tortilla, top with roasted vegetables, and finish with a generous dollop of avocado salsa.
-
Serve immediately with lime wedges and extra cilantro on the side.
Tips
Vegetable Roasting: Don't overcrowd the pan when roasting vegetables - use two baking sheets if needed. This ensures proper caramelization rather than steaming, which develops much better flavor.
Bean Preparation: For extra flavor, mash about 1/4 of the beans while cooking to create a creamier texture that helps hold the taco filling together.
Avocado Salsa Freshness: Make the avocado salsa just before serving to prevent browning. If you need to make it ahead, press plastic wrap directly onto the surface and refrigerate for up to 2 hours.
Heat Level Adjustment: Control the spice by adjusting the cayenne pepper and jalapeño. Remove jalapeño seeds for milder heat, or add a minced serrano pepper for more kick.
Make-Ahead Tips: Roasted vegetables can be prepared up to 2 days ahead and reheated. The spiced black beans also keep well in the refrigerator for 3 days.
Serving Variations: These tacos are also delicious with crumbled queso fresco, pickled red onions, or a drizzle of chipotle crema for extra richness.