Zesty Black Bean and Veggie Tacos

These Zesty Black Bean and Veggie Tacos are a quick, healthy, vegetarian dinner that is easy to make and everyone will love!

I know I am always looking for easy, healthy weeknight meals. Often times I am also hoping for a recipe that has enough protein to keep me full but also maybe meatless. I know, sounds like a tall order but enter these vegetarian tacos! They are quick and easy but full of flavor and will leave you satisfied without being heavy. AKA the perfect weeknight meal!

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Zesty Black Bean and Veggie Tacos

These tacos get a ton of flavor from slowly cooking a can of black beans with lots of seasoning. It’s such a simple process but it makes all the difference. And by slowly, I mean like 20 minutes while you prepare the other ingredients and then it’s all ready at the same time. Such an easy dinner that is super delicious.

Be sure to drain and rinse the black beans before cooking. I typically choose an organic, low-sodium can of beans but choose whichever kind is available to you. Put the beans on low heat and stir every few minutes. They will become a little paste like, something close to a refried bean texture which is perfect for loading up those tacos with lots of flavor and protein!

The zucchini and squash cook up super quick and is great way to use it all up!

Creamy Spicy Green Sauce

One of the best parts of this meal is the sauce! It’s so good and I definitely recommend you make it. I love to make mine super spicy by popping the entire jalapeño into the blender. If you want to ton it down, you can leave out the seeds or just put half the jalapeño in there. You can even leave it out completely if you’re completely averse to spice. Totally up to you.

These quick and easy tacos have become a quick favorite in our house! I knew that BMW would be skeptical because these don’t include any meat but even he has become a convert. I’m telling the zesty black beans and the green sauce really put these tacos over the top.



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5 from 2 votes

Zesty Black Bean and Veggie Taco

These Zesty Black Bean and Veggie Tacos are a quick, healthy, vegetarian dinner that is easy to make and everyone will love!
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 tacos
Calories 201kcal


  • 16 oz can of black beans drained and rinsed
  • 1/2 cup water
  • 1/2 tsp Kosher Salt
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp unsalted butter or olive oil
  • 2 small yellow squash sliced
  • 2 small zucchini sliced
  • 1/2 cup feta or cotija cheese crumbled
  • 1/4 cup red onion diced
  • 6 smalls soft corn tortillas

Creamy Spicy Green Sauce

  • 1 cup Greek Yogurt
  • 1/2 bunch cilantro
  • 1 clove garlic
  • 1 jalapeño
  • 1 lime juice & zest
  • 1/2 tsp Kosher Salt


  • Drain and rinse the black beans. Place into a small pot with water, coriander, cumin, chili powder, salt, garlic powder, chili powder and smoked paprika. Mix and cook over low heat. Stirring every few minutes.
  • Meanwhile, make the Creamy Sauce. Place the yogurt, cilantro, garlic, jalapeño, lime juice & zest and salt into a blender or food processor. Pulse until smooth. Place into a container and let chill in the fridge. Can be made up to three days ahead of time.
  • Next, make the zucchini and squash. Slice into 1/2 inch thick pieces and cut into half moons or quarters. You want them to be bite sized pieces. Place into a skillet with butter or oil over medium heat. Cook for about 5-6 minutes, turning once, until tender and just starting to brown.
  • Warm tortillas over stove or in oven. Smear black beans into tortilla and top with zucchini and squash. Drizzle with Creamy Spicy Green Sauce, top with red onions and cheese and eat warm.


Nutritional values are approximate and may vary. 


Sodium: 554mg | Calcium: 157mg | Vitamin C: 21mg | Vitamin A: 541IU | Sugar: 4g | Fiber: 9g | Potassium: 607mg | Cholesterol: 18mg | Calories: 201kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 6g | Protein: 14g | Carbohydrates: 26g | Iron: 3mg





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Natalie Paramore

The places I go, the things I do and what I eat.



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