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Veggie Bean Tacos Recipe
Veggie Bean Tacos Recipe photo by Taste of Home

Veggie Bean Tacos Recipe

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Authentic Mexican dishes like this one are flavorful and naturally low fat without sacrificing the taste. The flavors leave you always wanting that next bite. Just a preference is a squeeze of lime juice over the avocado.
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 2 cups fresh corn
  • 2 tablespoons canola oil, divided
  • 4 medium tomatoes, seeded and chopped
  • 3 small zucchini, chopped
  • 1 large red onion, chopped
  • 3 garlic cloves, minced
  • 1 cup black beans, rinsed and drained
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 corn tortillas (6 inches), warmed
  • 3/4 cup shredded Monterey Jack cheese
  • 1/4 cup salsa verde
  • 1 medium ripe avocado, peeled and thinly sliced
  • Reduced-fat sour cream, optional

Nutritional Facts

2 tacos (calculated without sour cream) equals 378 calories, 16 g fat (4 g saturated fat), 13 mg cholesterol, 517 mg sodium, 52 g carbohydrate, 10 g fiber, 13 g protein.


  1. In a large skillet, saute corn in 1 tablespoon oil until lightly browned. Remove and keep warm. In the same skillet, saute tomatoes, zucchini and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, oregano, salt, pepper and corn; heat through.
  2. Divide filling among tortillas. Top with cheese, salsa, avocado and, if desired, sour cream. Yield: 6 servings.
Originally published as Veggie Bean Tacos in Healthy Cooking August/September 2011, p52

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Reviewed Dec. 13, 2011

"This is a very easy and tasty recipe. I liked it better than I thought it would..the blend of ingredients was very good. Spiced it up with Red pepper flakes and other spices."

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