These vegan black bean tacos are loaded with veggies, simple, healthy, delicious, and ready in just 15 minutes! A protein-rich, delicious, satisfying, crowd-pleasing weeknight meal!
In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.
Add in the garlic, zucchini, tomatoes, and corn, and saute for about 5 minutes, stirring occasionally.
Stir in the beans, salt, and cumin. Cook for another 2 to 3 minutes.
Pour on some hot sauce (if using) and sprinkle on the cilantro.
Notes
Adjust the texture: To make more of a traditionally creamy black bean filling, first sauté the garlic & onion, then add the beans and seasonings. Cook for several minutes before roughly mashing the beans, adding a small amount of reserved bean liquid or veg broth until creamy but still lightly chunky. Sauté the tomatoes and zucchini separately.
For crispy black bean tacos: Mash some of the beans and/or add some vegan cheese to work as a glue to help hold the tacos together, then pan-fry them with a bit of oil/vegan butter on both sides until crisp (similar to a plant-based quesadilla).
When serving a crowd: Create a platter of different toppings in small containers so your guests can choose which they’d like on their black bean and corn tacos.