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+ servings

Summer Vegetable Tacos

Summer's best vegetables served in a taco shell with black beans and avocado cream. The perfect quick and easy summer meal!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: dinner
Servings: 8 tacos
Calories: 203kcal


For the Tacos

  • 2 tablespoons avocado oil or prefered cooking oil
  • 1 medium zucchini diced
  • 1 red bell pepper cored and diced
  • 1 jalapeno cored and diced
  • 1/2 red onion thinly sliced
  • 1 cup corn kernels
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 8 tortillas
  • 1 14-ounce can black beans whole or refried
  • 1 tomato finely chopped

For the Avocado Cream

  • 2 avocados
  • 1/4 cup lime juice about 2 limes
  • 1/4 cup fresh cilantro (optional)
  • 1/4 teaspoon fine sea salt


  • In a large skillet, warm the oil over medium heat. Add the zucchini, bell pepper, corn, onion, and jalapeno. Sprinkle with cumin, chili powder, smoked paprika and salt. Stir to combine. Cook for about 10 minutes, until vegetables have softened and are light golden brown.
  • Meanwhile, prepare the avocado cream by combining the ingredients in a blender. Add 1/4 cup water and blend until smooth. Add more water if needed to thin. Set aside.
  • Once vegetables are done cooking, serve them in warm tortillas with black beans and tomato. Top with avocado cream, and enjoy!


Nutrition facts are only an estimate and will vary based on the brand of tortillas you use.


Calories: 203kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 280mg | Potassium: 480mg | Fiber: 6g | Sugar: 3g | Vitamin A: 915IU | Vitamin C: 35.8mg | Calcium: 36mg | Iron: 1.1mg