Vegan Black Bean Tacos

  • Cooking time7
  • Prep time10
  • Servings4
recipe image Vegan Black Bean Tacos


  • 0.25 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
  • 0.5 tsp. salt
  • 2 cups reduced sodium black beans, rinsed and drained
  • 12 corn tortillas, warmed
  • 4 cups shredded romaine lettuce
  • 0.25 cup chopped fresh cilantro leaves
  • 1 large lime, cut into wedges


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. Stir in beans and cook until heated through, about 2 minutes. Stir in cilantro. Spoon bean mixture into tortillas. Top with lettuce and serve with lime wedges.