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Vegetable Tacos

Warm corn tortillas filled with roasted vegetables, black beans, avocado and fresh lime.

Published by Gabor U. · Updated August 24, 2026

30 minutesTotal time
15 minPreparation
15 minCooking
3Servings
Vegetable Tacos
What you need

Ingredients

  • 9 small corn tortillas
  • 1 red bell pepper, sliced
  • 1 small zucchini, chopped
  • 200 g canned black beans, drained
  • 100 g sweetcorn
  • 1 tsp ground cumin
  • 1 avocado, sliced
  • 1 lime
  • Fresh coriander
  • 1 tbsp olive oil
Step by step

Method

  1. Slice the pepper and chop the zucchini into small, even pieces. Rinse and drain the black beans and corn.
  2. Heat the olive oil in a wide frying pan over medium-high heat. Add the pepper and zucchini with a pinch of salt.
  3. Cook for 7–8 minutes, stirring occasionally, until tender with browned edges.
  4. Add the black beans, corn and cumin. Cook for another 3–4 minutes until hot and any excess moisture has evaporated.
  5. Warm the tortillas one at a time in a dry pan for about 20 seconds per side, stacking them inside a clean towel.
  6. Slice the avocado and squeeze over a little lime. Taste the filling and adjust the salt.
  7. Fill each tortilla with vegetables and finish with avocado, coriander and lime.

How the filling stays fresh and substantial

These tacos combine quickly sautéed vegetables with black beans, corn, creamy avocado and fresh lime. Cooking the filling until most of its moisture evaporates keeps the tortillas intact and gives the vegetables better flavor.

Corn tortillas, beans and avocado

Small corn tortillas give a clear toasted-corn flavor and are easiest to handle when warmed. Rinse and drain the black beans and sweetcorn thoroughly so the filling fries rather than steams. Choose an avocado that yields slightly near the stem but is not soft all over.

Cooking vegetables before adding beans

Drain the beans and corn thoroughly, and have every topping ready before warming the tortillas. Avocado browns after cutting, so slice it last and coat it with a little lime juice.

Preventing wet filling and split tortillas

Let vegetable moisture evaporate before adding the beans and corn. Warm tortillas one by one and keep them wrapped in a clean towel; cold corn tortillas crack when folded. Do not overfill them. A modest spoonful leaves room for avocado, lime and coriander without everything falling out.

Toppings and spice variations

Add mushrooms, sweet potato or leftover roasted vegetables. Crumbled feta, grated cheese, salsa or pickled onion are useful extras. Kidney beans can replace black beans.

Warming and filling tortillas

Set the filling, tortillas and toppings on the table separately so everyone can assemble their own. Rice or a cabbage slaw stretches the meal for four people.

Storing filling separately

Refrigerate the cooked filling for up to 3 days. Store tortillas and toppings separately. Reheat the filling in a frying pan and cut fresh avocado just before eating.