Veggie Bean Tacos
This vegetable bean medley has been one of our go to meals for years... it's great in tacos (shown here) or in quesadillas or burritos. It is also highly versatile in that you can substitute vegetables depending on tastes or availability, and can be made with an already made taco seasoning or with the combination of seasonings below. No matter how you opt to make it, it makes a large quantity and is always a hit.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free
For veggie mix:
  • 1-2 tbsp canola oil
  • 3 cloves garlic minced
  • ½ cup carrots, chopped
  • 1 red pepper, chopped
  • 1 yellow squash, peeled & chopped
  • 1 container chopped mushrooms
  • 1 can black beans
  • 1 cup canned or frozen corn (optional)
Seasoning: 1-2 tbsp taco seasoning or
  • 1¼ tsp cumin
  • 1 tsp chili powder
  • ¾ tsp ground black pepper
  • ¾ tsp kosher salt
For toppings:
  • 1 avocado (optional)
Sour Cream Drizzle
  • ½ bunch cilantro, chopped
  • sour cream or vegan sour cream
  • 1 lime, juiced
  1. Heat canola oil in a large saute pan.
  2. Add garlic and saute for approx 1 minute until tender & fragrant.
  3. Add pepper & carrots.
  4. Saute for 5 minutes or until just starting to get tender.
  5. Add squash, mushrooms, beans and corn if using.
  6. Add spices and mix well. (You can add more or less according to tastes).
  7. Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
  8. While veggies simmer, prep your toppings.
  9. Chop avocado and cilantro.
  10. Mix ½ cup sour cream & 1-2 tbsp of lime juice for sour cream drizzle.
  11. Warm corn tortillas in microwave or grill pan if desired.
  12. Put warm veggie bean mix in a corn tortilla, top with avocado, cilantro and sour cream drizzle.
  13. Feel free to add chicken for the meat lovers in your family.
  14. Serves 4.
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