This vegan recipe is a great way to use those abundant summer vegetables. These summertime tacos are filled with the fresh vegetables you love and can be made to fit your own personal taste. I prefer to use thicker, soft taco shells that are heated up for this recipe. You can use crunchy, corn taco shells if that is more to your taste. The choice of cheese, whether to use any, what type, and when to add it can all be changed. With soft taco shells a slice of cheese can be placed inside the shell to melt as the taco is heated or you can add grated cheese to the layers of vegetables while putting the tacos together.


4 taco shells

1 Tbsp olive oil

2 cups of drained cooked pinto beans

2 cups of drained whole kernel corn

1/2 teas. salt

1/2 teas. coriander

1 teas. chili powder

1 teas. cumin

1 medium Zucchini sliced into thin strips

1 Red Bell Pepper sliced into thin strips

1 Red Onion sliced into thin strips or chopped

Salsa and Lettuce

Cheese - I prefer slices of Cheddar

In a saute' pan, stir fry the Zucchini, Bell Pepper, and Onion, in the olive oil until tender. Add the pinto beans, corn, and all the spices, mixing well. Set aside.

If using soft taco shells, they should be heated either in a cast iron skillet over a medium heat or in a microwave. If using a skillet, place a tablespoon of oil in the pan first and slide the taco shell around over it to get a good coating. Midway through heating the shells, place a slice of cheese on one half of the shell and fold it over to melt the cheese. Skip this step if using grated cheese.

If heating the shells in a microwave, place them on layer of damp papertowels to steam them.  Serve the warm taco shells or corn shells with the cooked vegetables as a filling. Place the Lettuce, Salsa, and grated cheese on the side as toppings.

Some other good vegetable choices for adding to these tacos include; yellow squash, banana peppers, black beans, bean sprouts, cilantro, and olives.

Sliced Red Peppers
Red Onions