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These vegetarian tacos are one of my family’s favorites for taco night! Filled with roasted sweet potatoes, zucchini, corn and black beans, they’re healthy, flavorful and satisfying.

Five vegetarian tacos next to each other on an oval plate.

These vegetarian tacos are one of the best meals to come out of my kitchen lately! I developed this recipe in an effort to create more vegetarian main dishes to share here on Kristine’s Kitchen. I cook vegetarian dinners for my family a couple of times a week, and it can be a struggle to find new, flavorful ideas for what to make. We loved these veggie tacos so much that they’ve been in our regular rotation for the past few months!

Why We’re Making These Vegetarian Tacos on Repeat

  • They’re ready in 30 minutes (even with making the roasted sweet potatoes!)
  • Filled with veggies, they’re a healthy meatless main dish.
  • I find them just as satisfying as our favorite ground beef tacos.
Close up of veggie taco with avocado and cotija cheese.

Vegetarian Tacos in 4 Easy Steps

Here’s a quick overview of the recipe steps. Find the full recipe in the recipe card below.

  1. Roast the sweet potatoes until they’re tender and golden brown on the edges.
  2. Sauté the veggies. Add the red onion and frozen corn to the pan first. Once those cook for about 2 minutes, add the zucchini.
  3. Add garlic, black beans and seasonings. To season the veggies, we’re using chili powder, cumin, salt and pepper. Cook until the beans are heated through. Then stir in the roasted sweet potatoes. 
Black beans, garlic and seasonings added to veggies in skillet.
  1. Warm the tortillas and serve! Wrap the veggie and bean mixture in the warmed tortillas. I like to add sliced avocado and some crumbled cheese, such as queso fresco, cotija or feta. For vegan tacos, omit the cheese.
Veggie taco filling in a skillet with a wooden spoon.

Or, Make it a Bowl

I’ve also served the taco filling over chopped romaine lettuce, burrito-bowl style. I usually spoon on some salsa or pico de gallo for extra flavor and moisture.

What Other Vegetables Can I Use?

This recipe is super adaptable! Use what you love and what you have on hand. Here are a few ideas:

  • Vegetables that I’d suggest roasting before adding to the taco filling include butternut squash, cauliflower, potatoes and carrots.
  • To the sauté pan, you could add bell peppers or yellow onion.
  • Try adding shredded lettuce or cabbage to the tacos.
  • Swap pinto beans for the black beans.
Vegetarian tacos stacked next to each other on a plate.

Serving Ideas

Wondering what to serve with these vegetarian tacos? Here are my go-to’s:

More Favorite Taco Recipes

Multiple vegetarian tacos next to each other on a plate.
5 from 2 ratings

Vegetarian Tacos

Servings: 4 servings
Prep Time: 30 minutes
Total Time: 30 minutes
These vegetarian tacos are so hearty and flavorful, no one will miss the meat! Filled with sweet potatoes, zucchini, black beans and avocado, this veggie taco recipe comes together in just 30 minutes so it's perfect for a weeknight.


  • 1 medium sweet potato, chopped into ½-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 cup chopped red onion
  • cup frozen corn
  • 1 medium zucchini, chopped into ½-inch pieces
  • 2 cloves garlic, minced
  • 15 ounce can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ¼ salt
  • teaspoon black pepper
  • 8 small flour or corn tortillas
  • 1 large avocado, diced or sliced
  • ½ cup queso fresco, cotija or feta cheese, crumbled, optional


  • Preheat oven to 425° F. Place the cubed sweet potato on a parchment paper lined baking sheet. Drizzle with 1 tablespoon of olive oil toss to coat. Bake sweet potatoes for 20-25 minutes, until tender, tossing once halfway through the bake time.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the red onion and frozen corn and cook, stirring often, for 2 minutes. Then add the zucchini and continue cooking, stirring often, for 3-4 minutes, until zucchini starts to soften.
  • Reduce the heat to medium and stir in the garlic, black beans, chili powder, cumin, salt and pepper. Cook, stirring, for 1-2 minutes, until the beans are heated through. Then stir in the roasted sweet potatoes. Remove the pan from the heat.
  • Warm the tortillas between two paper towels in the microwave (or warm in a skillet over medium heat).
  • Fill tortillas with the black bean/veggie mixture, then top with avocado and cheese. Serve.


  • Nutrition estimate does not include tortillas since those will vary by brand/type.
Calories: 394kcal, Carbohydrates: 47g, Protein: 13g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 17mg, Sodium: 673mg, Potassium: 1064mg, Fiber: 15g, Sugar: 6g, Vitamin A: 8426IU, Vitamin C: 23mg, Calcium: 179mg, Iron: 4mg
Nutrition information is an estimate.
Cuisine: Tex-Mex
Course: Main Course
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