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Mexican Veggie Tacos

Mexican Veggie Tacos: Flavorful and easy! Mix taco seasoning, sauté veggies, and assemble with cheese and cilantro. Ready in 20 minutes! Make now and devour!

Vibrant, flavorful, and packed with nutrients, these Mexican Veggie Tacos are a fiesta on a plate! With a blend of sautéed bell peppers, onions, and tomatoes, mixed with black beans, corn, and a hint of spice, every bite is a celebration of flavor and color.

Ready Time

30 mins


7 servings


  • For the taco seasoning:
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the tacos:
  • 1 1/2 cups cooked black beans, warmed
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 large red bell pepper, diced
  • 1 large small orange bell pepper, diced
  • 1 small red onion, diced
  • 2 medium tomatoes, diced
  • 7 small corn tortillas
  • 7 tablespoons vegetable oil
  • Shredded cheese, for serving (optional)
  • Chopped fresh cilantro, for serving (optional)


Mix together the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper in a small bowl to make the taco seasoning.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.

Add the diced red bell pepper and cook for 3-4 minutes, until tender.

Add the diced orange bell pepper and cook for an additional 3-4 minutes, until tender.

Add the diced red onion to the skillet and cook for 2-3 minutes, until softened.

Add the diced tomatoes and cook for an additional 2-3 minutes, until the vegetables are tender.

Add the cooked black beans, corn kernels, and taco seasoning to the skillet.

Stir to combine and cook for 1-2 minutes, until the vegetables are coated with the seasoning.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by spooning the vegetable mixture onto a tortilla and topping with shredded cheese and chopped cilantro, if desired.

Serve immediately and enjoy!


You can customize the level of heat in your tacos by adjusting the amount of cayenne pepper in the taco seasoning. If you prefer milder tacos, reduce the cayenne pepper to 1/8 teaspoon or omit it altogether.

To make this recipe vegan, replace the shredded cheese with a dairy-free alternative or omit it altogether.

The tacos are still delicious without it! For a shortcut, use store-bought taco seasoning instead of making your own. Simply omit the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper from the ingredients list and use 2-3 tablespoons of store-bought seasoning in the recipe.

You can also prep the vegetable mixture ahead of time and store it in the fridge for up to a day.

Simply reheat it before assembling the tacos.

Nutrional Value

  • Calories: 420
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Carbohydrates: 55g
  • Fiber: 10g
  • Sugar: 10g
  • Protein: 15g
Mexican Veggie Tacos
Mexican Veggie Tacos

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