Crispy Baked Tacos with Summer Vegetables

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 10-12 1x
  • Category: Dinner, Gluten Free, Vegan


These Crispy Baked Tacos with Summer Vegetables are delicious and so easy to make!


  • 1 teaspoon olive oil
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 medium red pepper, diced
  • 1/2 small yellow onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can refried beans, I like to use fat free
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika (optional)
  • 1012 corn tortillas
  • Optional toppings: salsa, guacamole, Greek yogurt, cashew cream, hot sauce


  1. Heat oven to 450 degrees F.  In a large pan, add olive oil, diced veggies, salt and pepper.  Cook veggies until softened, 5-7 minutes.
  2. Add veggies to a large mixing bowl, along with the refried beans and spices.  Mix until combined.
  3. Heat corn tortillas until just softened (either in the microwave or on the stovetop) and add about 1/4 cup of the bean mixture to one half of the corn tortilla.  Fold the other half over and pat down to make sure everything is sealed in.
  4. Place the tacos onto a large pan and bake until browned and crispy, about 10 minutes, flipping once.
  5. Let cool for a few minute and top with your favorite toppings!