The Chef

Restaurants

Meals

Drinks

Restaurants›Taco Libre North St. Augustine›Veggie Taco Recipe

Veggie Taco Recipe

Name: Taco Libre North St. Augustines Veggie Taco Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbs olive oil; 1 cup yellow onion, diced; 1 cup red bell pepper, diced; 1 cup zucchini, diced; 1 cup corn kernels (fresh or frozen); 1 cup black beans, drained and rinsed; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice (about 1 lime); 0.25 cup fresh cilantro, chopped; 8 count small corn or flour tortillas; 0.5 cup shredded cheddar or Mexican blend cheese (optional); 1 count avocado, sliced; 0.5 cup sour cream or Greek yogurt; 2 tsp hot sauce (optional); 2 count extra lime wedges

Inspired by Taco Libre North St. Augustine

Time30m

Serves4

Make Veggie Taco Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Taco Filling

2 tbs olive oil

1 cup yellow onion, diced

1 cup red bell pepper, diced

1 cup Zucchini, diced

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs lime juice (about 1 lime)

1/4 cup Fresh cilantro, chopped

Tortillas & Assembly

8 count small corn or flour tortillas

1/2 cup shredded cheddar or Mexican blend cheese (optional)

1 count avocado, sliced

1/2 cup sour cream or Greek yogurt

2 tsp hot sauce (optional)

2 count extra lime wedges

Method

Taco Filling

Prep vegetables

Wash and dice the onion, red bell pepper, and zucchini into roughly 1/2-inch pieces so they cook evenly. Thaw corn if using frozen and drain black beans; mince garlic and chop cilantro.

Sauté aromatics

Heat a large skillet over medium-high heat. Add olive oil and let warm for 30 seconds. Add the diced onion and a pinch of salt and sauté 3–4 minutes until translucent.

Cook vegetables

Add the diced red bell pepper and zucchini to the skillet. Sauté 4–5 minutes until vegetables are tender-crisp, stirring occasionally.

Add garlic and spices

Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cook 30–45 seconds until fragrant, stirring to coat the vegetables.

Combine beans and corn

Add the corn and black beans to the skillet. Stir to combine and cook 2–3 minutes until heated through. Season with salt and black pepper to taste.

Finish filling

Remove skillet from heat. Stir in lime juice and chopped cilantro. Taste and adjust seasoning (add more salt, pepper, or lime if needed). Keep warm while you prepare tortillas.

Tortillas & Assembly

Warm tortillas

Warm tortillas before serving. Option A: Heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Option B: Wrap tortillas in a damp paper towel and microwave 20–30 seconds for a stack.

Assemble tacos

Lay a warm tortilla flat. Spoon about 1/4 cup of the veggie filling into the center (adjust to preference). Top with a few slices of avocado, about 1 tablespoon shredded cheese (if using), and a dollop (about 1 tablespoon) of sour cream or Greek yogurt. Add a drizzle of hot sauce if desired and a squeeze of lime.

Serve

Garnish with additional chopped cilantro and serve immediately with extra lime wedges on the side. Repeat assembly for remaining tortillas. Leftover filling can be refrigerated up to 3 days.