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Vegan Black Bean Tacos

  • Cooking time7 min
  • Prep time10 min
  • Portions 4
recipe image Tacos aux haricots noirs végétaliens


  • 1/4 cup Becel® Vegan margarine
  • 2 small zucchini , chopped
  • 1 small red bell pepper , chopped
  • 1 small onion , chopped
  • 2 tsp. chili powder
  • 1 clove garlic , finely chopped
  • 1/2 tsp. salt
  • 2 cups reduced sodium black beans , rinsed and drained
  • 12 corn tortillas , warmed
  • 4 cups shredded romaine lettuce
  • 1/4 cup chopped fresh cilantro leaves
  • 1 large lime , cut into wedges

Nutrition facts

Total Fat15.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat7.000 g
Monounsaturated Fat4.500 g
Cholesterol0 mg
Sodium640 mg
Total Carbs61.00 g
Dietary Fiber16.0 g
Sugars5.00 g
Protein13.00 g
Vitamin D0.000 mcg
Calcium144 mg
Iron4.00 mg
Potassium893.000 mg
Omega-31.00 g
Omega-63.50 g


  1. Melt Becel® Vegan margarine in large nonstick skillet over medium-high heat and cook zucchini, red pepper, onion, chili powder, garlic and salt, stirring occasionally, until vegetables are tender, about 5 minutes.
  2. Stir in beans and cook until heated through, about 2 minutes. Stir in cilantro.
  3. Spoon bean mixture into tortillas. Top with lettuce and serve with lime wedges.
TIP: Serve with chopped avocado, shredded vegan cheese and salsa, if desired.