Vegetarian Tacos with Zucchini & Corn


These fresh vegetarian tacos with zucchini and corn take advantage of summer's best produce. The chipotle-infused refried beans add a layer of heat. For vegan tacos, skip the queso fresco and add chopped avocado in its place.

Active Time:
40 mins
Total Time:
40 mins


  • 1 cup low-sodium refried black beans

  • 1 - 2 canned chipotle peppers in adobo sauce, chopped

  • 3 tablespoons water

  • ½ teaspoon grated lime zest

  • 2 tablespoons lime juice

  • 1 teaspoon garlic powder, divided

  • 2 cups fresh or thawed frozen corn kernels

  • 2 medium zucchini, quartered lengthwise and sliced 1/2-inch thick (2 1/2 cups)

  • ½ teaspoon salt, divided

  • ¼ cup finely chopped white onion

  • ¼ cup finely chopped red bell pepper

  • ¼ cup finely chopped poblano pepper

  • ½ teaspoon ground cumin

  • ½ teaspoon chipotle powder

  • 8 (6 inch) white corn tortillas, warmed

  • ½ cup crumbled queso fresco

  • Cilantro leaves for garnish (optional)


  1. Combine refried beans, chipotle(s) to taste, water, lime juice and 1/2 teaspoon garlic powder in a small saucepan; cook over medium heat, stirring constantly, until heated through, about 2 minutes. Reduce heat to low and keep warm, stirring occasionally, until ready to serve.

  2. Heat a cast-iron skillet over high heat. Add corn in an even layer; cover and cook, stirring occasionally, until browned, 4 to 5 minutes.

  3. Meanwhile, place zucchini in a bowl and sprinkle with 1/8 teaspoon salt; toss gently and let stand for 1 to 2 minutes. (This will leach excess water from the zucchini and keep it crisp.) Pat the zucchini dry with paper towels.

  4. Reduce skillet heat to medium; add the zucchini, onion, bell pepper, poblano, cumin, chipotle powder, lime zest and the remaining 3/8 teaspoon salt and 1/2 teaspoon garlic powder. Cook, stirring often, until the zucchini is bright green and just tender, about 4 minutes. Remove from heat.

  5. Spread a layer of the warm refried bean mixture evenly over each tortilla. Top evenly with zucchini mixture; sprinkle each with 1 tablespoon queso fresco. Garnish with cilantro leaves, if desired.

    a recipe photo of the Vegetarian Tacos with Zucchini and Corn
    Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

Nutrition Facts (per serving)

324 Calories
7g Fat
60g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 tacos
Calories 324
% Daily Value *
Total Carbohydrate 60g 22%
Dietary Fiber 10g 36%
Total Sugars 7g
Protein 13g 26%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Vitamin A 760IU 15%
Vitamin C 35mg 39%
Vitamin D 17IU 4%
Vitamin E 1mg 4%
Folate 53mcg 13%
Vitamin K 5mcg 4%
Sodium 551mg 24%
Calcium 163mg 13%
Iron 2mg 11%
Magnesium 65mg 15%
Potassium 624mg 13%
Zinc 2mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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