Back to Soft Vegetable Tacos

Print Options


Card Sizes

Soft Vegetable Tacos Recipe

Soft Vegetable Tacos Recipe

This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. —Leona Strait, Colorado Springs, Colorado
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1-2/3 cups fresh or frozen corn, thawed
  • 1 small zucchini, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon canola oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/4 cup salsa
  • 8 flour tortillas (6 inches), warmed
  • 1/2 cup sour cream
  • 1 cup (4 ounces) shredded cheddar cheese


  • 1. In a large skillet, saute the corn, zucchini and onion in oil until tender.
  • 2. Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally.
  • 3. Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling. Yield: 4 servings.

Nutritional Facts

2 each: 524 calories, 23g fat (10g saturated fat), 50mg cholesterol, 902mg sodium, 59g carbohydrate (5g sugars, 6g fiber), 21g protein.

Reviews for Soft Vegetable Tacos

Sort By :
momlib User ID: 7071553 101706
Reviewed Oct. 9, 2014

"Even my kids like this! I have also put it in the crockpot for a few hours, and it's ready when we are."

ad554836 User ID: 5085348 60124
Reviewed Apr. 22, 2014

"Very easy! I followed the recommendation of others and added some taco seasoning, which worked very well. I also added some slices of avocado."

ihatepickingoutcreennames User ID: 5887932 153811
Reviewed Oct. 18, 2011

"Excellent taste and so easy to make. I add extra salsa and some chili powder because I like spicy. This recipe also keeps well in fridge and is easily warmed in microwave wrapped in a tortilla. Great to take for lunches."

GaryLoewenthal User ID: 4846945 207271
Reviewed Aug. 3, 2011

"Wonderful blend of flavors! And easy to make! I made a vegan, no-cholesterol version using Daiya cheddar cheese and Tofutti sour cream. I also added some lightly browned seitan, for extra protein and chewiness."

GaryLoewenthal User ID: 4846945 135651
Reviewed Aug. 3, 2011

"Wonderful blend of flavors! And easy to make, even for a weeknight! I made a vegan, no-cholesterol version using Daiya cheddar cheese and Tofutti sour cream. I also added some lightly browned seitan for some extra protein and chewiness."

NicoleAnn User ID: 1697268 158727
Reviewed Jun. 14, 2011

"Fast, easy, and healthy! I add a little low-sodium taco seasoning and pepper flakes to enhance the flavor. This recipe is one of our favorites!"

Bonfire14 User ID: 4589880 101705
Reviewed Mar. 20, 2011

"Very good. I added a table spoon of taco seasoning. My husband used the left overs to put in his morning omellete"

maryap User ID: 1482194 132557
Reviewed Jun. 29, 2010

"Everybody liked it, the corn added a nice crunch texture. For the meat lover, I had a side of ground beef that I seasoned, so they could add it to the vegetable mix in their taco."

oceanfreak User ID: 2542707 207270
Reviewed Jun. 10, 2010

"i added chicken, forgot the cheese and used a mango peach salsa. Totally Awesome! My whole family loved it. It would taste great even without the chicken. will make it again!!"

bjisn1 User ID: 4844345 158725
Reviewed Jan. 28, 2010

"I love this recipe! It sooo fast and tast great. I don't always have the zucchini on hand and have to make without and its still a hit!"

Seminoles User ID: 1412865 207269
Reviewed Jan. 16, 2010

"This was so good. The combination of veggies just seemed to go really well together. My whole family loved the."

Loading Image