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Crispy Black Bean Tacos with Corn & Zucchini

It’s easy make a big batch of these little vegetarian black bean tacos in the oven for a party appetizer or quick weeknight dinner! They’re packed with flavor and drizzled with creamy chipotle sauce for little elote flavor.

Crispy Black Bean Tacos on a sheet pan fresh from the oven topped with red onion, fresh cilantro, and a drizzle of creamy chipotle sauce.

I wanted to create a vegetarian taco that was full of flavor and didn’t leave you missing the meat.

I was partly inspired by an elote pizza we ate in Sedona last spring that had a garlic butter sauce, grilled corn, red onion, fresh cilantro, cotija cheese, mozzarella, and a spicy chipotle mayo.

*Swoon* One of the best pizzas I’ve ever eaten. Truly.

View of the black beans, corn, and diced zucchini sautéed in a pan with garlic butter. Melted cotija cheese connects the tender bits with strings.

Black Bean Taco Filling

I added some black beans for protein and some diced zucchini because…. I had some I needed to use. And it filled my need to have some kind of vegetable in these.

(Unpopular opinion, but I don’t think corn counts as a vegetable. I said what I said.)

I sautéed the filling in garlic butter and some simple spices and added some crumbled cotija cheese.

I could eat a bowl of this filling alone. Seriously.

Prepping the black bean tacos. A sheet pan shows street corn tortillas flat with a little filling and some shredded pepper jack cheese. Ready to go in the oven.

Making Crispy Black Bean Tacos in the oven

I used street taco corn tortillas — those itty bitty cute ones.

Just lay them on a sheet pan, add some black bean and corn filling with some shredded cheese (I used pepper jack.)

Since corn tortillas tend to split when they’re folded, put these under the broiler for 1-2 minutes until they’re soft enough to fold and the cheese has melted enough to act as “glue” to hold them closed.

Then put them back under the oven broiler for 4-5 minutes until they’re bubbly and toasty brown.

Another shot of the vegetarian black bean tacos fresh from the oven sprinkled with red onion, fresh cilantro, and a drizzle of chipotle sauce.

Look at that caramelization. Caramelized corn and cheese is one of the best things in life, don’t you think?

I loved these cute little crispy tacos topped with a sprinkle of fresh red onion and cilantro and a drizzle of creamy chipotle sauce.

A hand picking up a finished crispy taco.

Since I know you’re going to ask… here’s how to adapt these to different diets, if that’s what you need.

Adaptations for Crispy Black Bean Tacos

To make these gluten-free: Use corn tortillas

To make these grain-free: Use almond flour or another kind of paleo tortilla. If you’re avoiding corn, just replace it with zucchini.

To make these dairy-free: Use all mayo in the chipotle sauce and either omit the cheese completely or use a dairy-free alternative.

More Easy Taco Recipes on Perry’s Plate

If you like these easy vegetarian tacos, try one of these other taco recipes on my site!

10-Minute Smoked Salmon Tacos

Grilled Shrimp Tacos with Pineapple Avocado Salsa

Tropical Fish Tacos with Pineapple Salsa

Easy Crispy Chicken Tacos — Two Ways

The Best Instant Pot Shredded Chicken for Tacos

Copycat Chipotle Barbacoa Shredded Beef


If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Crispy Black Bean Tacos with Corn & Zucchini

Crispy Black Bean Tacos with Corn & Zucchini

Yield: About 24 street tacos
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

It's easy make a big batch of these little vegetarian black bean tacos in the oven for a party appetizer or quick weeknight dinner! They're packed with flavor and drizzled with creamy chipotle sauce for little elote flavor.

Ingredients

  • 3 Tablespoons butter
  • 3 garlic cloves, grated
  • 1-2 small to medium zucchini, diced
  • 1 1/2 cups frozen or fresh corn kernels
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 can of black beans, drained
  • 1/3 cup crumbled Mexican cotija cheese or feta
  • 24 small tortillas, street taco sized
  • 2 cups shredded Monterey Jack or pepper jack cheese
  • Diced red onion & chopped fresh cilantro, for garnish

For the Chipotle Mayo:

  • 1/4 cup avocado oil mayonnaise
  • 1/4 cup sour cream
  • 1 Tablespoon chopped chipotles in adobo sauce
  • Squeeze of lime juice
  • Generous pinch of sea salt

Instructions

  1. Melt the butter in a very large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes. Add the zucchini, corn, cumin, & salt. Cook until the zucchini and corn are soft and get some golden brown spots, 15-20 min.
  2. Meanwhile, stir together the ingredients for the chipotle mayo in a small bowl and set aside. Chop the red onion and cilantro, too, if you're using them.
  3. Add the black beans and cotija to the skillet, and cook for another couple of minutes until the beans are heated through and the cheese is melted. Remove from the heat and set aside.
  4. Preheat the oven broiler to high heat.
  5. Lay as many tortilas you can on a large rimmed baking sheet. If you can't fit them all and want to bake them all at once, use two pans and rotate them during baking.
  6. Put 2-3 spoonfuls of the black bean filling on one half of each tortilla and top with a little cheese.
  7. Place the tacos under the broiler for 1-2 minutes until the tortillas soften and the cheese begins to melt. Remove the pan from the oven and close the tortillas with a pair of tongs, pressing the tacos together so the cheese "glues" them shut.
  8. Return the tacos to the oven and broil for another 4-5 minutes until the tacos have golden brown spots and the cheese is toasty.
  9. Sprinkle the red onion and cilantro over the tacos and drizzle some chipotle mayo over them. Or use the chipotle mayo for dipping.

Notes

To make these gluten-free: Use corn tortillas

To make these grain-free: Use almond flour or another kind of paleo tortilla. If you're avoiding corn, just replace it with zucchini.

To make these dairy-free: Use all mayo in the chipotle sauce and either omit the cheese completely or use a dairy-free alternative.

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