These Baked Vegetarian Tacos are easy to make and a great way to enjoy the last of the fresh summer produce! They can be made ahead of time also, so they are great for meal prep!
We have an abundance of zucchini and summer squash in the garden this summer so I have been eating lots of it lately. I usually just roast or sauté it with some spices and add it to scrambled eggs, pizza, salads and more. Today I’m using it to make these delicious Baked Vegetarian Tacos!
I know some people aren’t fans of summer squash because they really don’t have much flavor and are made up of a lot of water. But, I promise if you cook zucchini right it will be delicious!
Baked Vegetarian Taco Recipe Ingredients and Substitutions
- Summer Vegetables – For these vegetarian tacos, I used a mixture of regular zucchini, yellow zucchini, red bell pepper and onion. This recipe is great because you can just throw in any veggies you have in your garden, or refrigerator, and throw them in. I cooked my veggies in some olive oil with salt, pepper, cumin, paprika and granulated garlic. Other vegetables that would be good: mushrooms, green bell pepper, green onion, corn, kale, etc…
- Tortillas – I usually use corn tortillas when I make baked tacos but this time I used some handmade fluffy flour tortillas that I found at the store. You can use any kind and size of tortillas.
- Refried Beans – I used canned refried beans but you can also make homemade. I really love the brand Rosarita because it is really flavorful. If your refried beans aren’t super flavorful you can also add some spices in beforehand to freshen them up. If you aren’t into re-fried beans, you can just throw some black beans into the veggie mixture.
- Cheese – Cheese is completely optional if you don’t want to use it. I used some shredded unexpected cheddar from Trader Joe’s because I love the taste. You can use any kind of cheese you like.
- Optional Toppings – I enjoyed my vegetarian tacos with guacamole, salsa, tomato, onion, cilantro and jalapeños. You could also use lettuce, hot sauce, black olives, sour cream or anything else you enjoy!
How To Make Crispy Baked Vegetarian Tacos
These Baked Vegetarian Tacos are easy to make with only a few steps:
- Start by cooking the vegetables. I add a little bit of olive oil to a large pan and then add in all the veggies at once. Mix in the spices and season with salt and pepper, to taste. I like to cook my veggies until they are softened and starting to brown. You can cook them for just a few minutes too though if you prefer them to have more of a bite.
- Assemble your tacos: I like to warm my tortillas in a frying pan for about 30 seconds so they are easy to fold without breaking. Next, spread about 2 tablespoons of beans onto half of the tortilla and top with a spoonful of veggies and a sprinkle of cheese. Fold the other side of the tortilla over and place them on a greased baking sheet.
- Spray the top of each taco with a little cooking spray and bake in the oven until cheese is melted and tortillas are golden brown. Let cool for a few minutes before enjoying!
Recipe Frequently Asked Questions
- Is this recipe gluten free? I used flour tortillas but this recipe will be gluten free if you use corn tortillas.
- Are these vegetarian tacos vegan? No, I used regular cheese in mine but you can easily use vegan cheese or omit the cheese.
- Can I use different vegetables in these tacos? Yes, you can use whatever summer veggies you have on hand!
- Can these tacos be frozen? Zucchini can be a little hard to freeze sometimes since it can get mushy, but I think these tacos would freeze just fine! I would suggest assembling them and freezing before cooking them. They are best cooked directly from frozen.
- How long will the leftovers stay well in the refrigerator? They will be good for 4-5 days if stored in an airtight container.
Have a question I didn’t answer? Ask m e in the comment section below and I will get back to you ASAP!