Veggie-Infused Beef and Black Bean Tacos with Sweet Corn Salsa

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Flavorful beef tacos packed with finely grated zucchini and carrot, topped with a fresh sweet corn salsa for a nutritious twist on a family favorite. This Mexican recipe, ready in about 35 minutes, pairs lean ground beef, zucchini, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb lean ground beef
• 1 medium, finely grated zucchini
• 1 large, finely grated carrot
• 1 cup, drained and rinsed canned black beans
• 1 tbsp olive oil
• 1 small, finely diced onion
• 2, minced garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/4 cup fresh cilantro chopped
• 1, juiced lime
• 1 cup fresh or frozen corn kernels
• 1/2 small, finely diced red bell pepper

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves, cooking for 3-4 minutes until soft and fragrant.
2. Step 2: Add 1 lb lean ground beef to the skillet, breaking it apart with a spoon. Cook for 6-7 minutes until browned and cooked through.
3. Step 3: Stir in 1 medium finely grated zucchini, 1 large finely grated carrot, 1 cup drained black beans, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes, stirring frequently until the veggies soften and flavors meld.
4. Step 4: While the beef mixture cooks, prepare the salsa by combining 1 cup fresh or frozen corn kernels, 1/2 small finely diced red bell pepper, 1/4 cup chopped fresh cilantro, and juice of 1 lime in a small bowl. Mix well and set aside.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by spooning the beef and veggie mixture into each tortilla, then topping with the sweet corn salsa.
7. Step 7: Serve immediately with extra lime wedges if desired.