Fire-Roasted Vegetable and Black Bean Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Smoky fire-roasted vegetables and black beans wrapped in warm tortillas with a crisp, tangy cilantro-lime slaw for a colorful vegetarian taco. This Mexican recipe (vegetarian), ready in about 30 minutes, pairs zucchini, sliced into 1/4-inch rounds, red bell pepper, cut into 1-inch strips, red onion, quartered and separated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, cut into 1-inch strips
• 1 medium red onion, quartered and separated
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1 small jalapeño, seeded and minced

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Instructions

1. Step 1: Preheat grill or broiler to high heat. In a large bowl, toss 1 sliced medium zucchini, 1 large red bell pepper cut into 1-inch strips, and 1 medium red onion quartered and separated with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt until evenly coated.
2. Step 2: Arrange the vegetables on a grill pan or sheet tray lined with foil and roast under the broiler or on the grill for 8-10 minutes, turning halfway, until edges are charred and vegetables are tender.
3. Step 3: In a small bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1 minced small jalapeño; toss to create the cilantro-lime slaw.
4. Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
5. Step 5: To assemble, spoon roasted vegetables and 1 can (15 oz) drained and rinsed black beans onto each tortilla, then top with a generous amount of cilantro-lime slaw. Serve immediately.