Vegetarian Summer Tacos

This recipe is light and healthy, filled with tasty ingredients that pop in our mouth with every bite.
By Mariela Alvarez Toro

Here is a recipe worthy of summer. It involves simple cooking techniques, and big flavors. I know anything vegetarian tends to have a bad reputation, but I promise you will not miss the meat. This recipe is light, and healthy, filled with tasty ingredients that pop in our mouth with every bite. Summer ripe zucchini, sweet corn, hearty black beans, and avocado slices marry beautifully. Wrapped in a fresh corn tortilla with a couple dollops of goat cheese and bit of spicy sauce will take this whole concoction to another level. So relax, enjoy the weekend, and eat a taco to the sounds of reggae.

Vegetarian Summer Tacos
Prep Time
Cook Time
Total Time
Summer just got better with these delicious guilt-free vegetarian tacos.
Recipe Type: Main
Serves: 2
  • 4 fresh corn tortillas (white or yellow)
  • 2 tbsp olive oil
  • 2 garlic cloves
  • ½ zucchini chopped into small cubes
  • ½ cup (112g) cooked black beans
  • ½ cup (125g) corn (fresh or frozen)
  • ½ avocado, sliced
  • Pinch of salt
  • ½ tsp. cumin powder
  • ¼ tsp. chili powder
  • Handful of cilantro
  • 2 oz (56g) goat cheese (optional)
  1. In a saucepan, heat olive oil over medium-high heat.
  2. Add garlic and cook for a couple of minutes.
  3. Reduce heat to low and add zucchini, corn, salt, cumin and chili powder.
  4. Cook for 5 minutes, stirring occasionally.
  5. Add black beans. Cook until warmed through, should take more than five minutes.
  6. Remove from heat, add cilantro and goat cheese if using.
  7. Taste for seasoning.
  8. Place a large sauté pan over a high heat burner.
  9. Toast each tortilla for a minute on each side.
  10. To assemble, scoop a couple of tablespoons into the middle of each tortilla, add a couple of thin slices of avocado, and a squirt of sriracha (or hot sauce of choice) fold tortilla over and eat immediately.


Mariela Alvarez Toro

Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.

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