Close up photos of grilled zucchini and black bean tacos in corn tortilla with cheese and tomatoes

Grilled Zucchini & Black Bean Tacos

For one of my recent birthdays, I was super excited to get a grill!! Occasionally, I have veggie burgers on the menu and they just taste so much better grilled over an open flame. 

The bonus is grilling vegetables! 

I was also on the hunt for a better way to make tacos. Vegetarians could go the way of using pre-packaged veggie crumbles, but I tried them all – soy protein, pea protein, other vegetable proteins. But because they’re processed, they all started to taste like they are processed to me.

So here you are – a great summer taco option. One with easy ingredients that come together to make a healthy and delicious meal.

The zucchini are sliced like planks (longways), about ¼ inch thick and seasoned with taco seasoning. While those grill, I drain, rinse and then saute black beans with some onion and garlic. 

Zucchini and summer squash, sliced into quarter inch planks, cooking on the grill.
Zucchini and summer squash are sliced into quarter inch planks, then brushed with oil, seasoned with taco seasoning and cooked on the grill.

After grilling, the zucchini is sliced into bite-sized pieces and assembled into a warm tortilla with the black beans and the toppings of your choice. The zucchini is juicy and grilling gives it that great chargrilled taste. 

Black beans pack seven grams of protein into just a half cup, plus are high in fiber and contribute to a filling meal. If using canned beans, look for the low-sodium version. 

To round it all out, I like to add a little raw onion, diced tomatoes, medium cheddar cheese, some avocado and my favorite salsa – which all somehow fit into a corn tortilla.


  • Both the beans and the grilled zucchini could also be used in a taco salad, enchiladas, on tostadas, as options for a taco bar, or as toppings for a baked potato.
  • If you don’t have a grill, you could saute the zucchini and black beans together and season with the taco seasoning.
  • You could also grill summer squash along with zucchini for more color and variety.


  • I keep my taco seasoning in a spice jar with a cover that allows me to carefully shake the amount I want. Alternatively, you could use a spoon to sprinkle it on. 
  • Want to make your own taco seasoning? I have my own recipe.

Make it a meal!

Add corn on the cob and Green Chile Lime Rice.

Sound good? Pin it for later!

Grilled zucchini and black bean tacos in corn tortillas with side of green chile lime rice and corn on the cob on a white plate with fork..
The whole meal.

Tools needed for this recipe:

  • Grill
  • 12-14”  saute pan with cover
  • 1 large spoon for stirring
  • Tongs or spatula for grill
  • Chef’s knife and cutting board
  • Garlic press
  • Cheese grater 
  • 8”-10” pan to warm tortillas (optional)

Grilled Zucchini & Black Bean Tacos

Grilled Zucchini & Black Bean Tacos make for an easy and tasty vegetarian taco option. Recipe is flexible in the event you don’t have a grill.

  • Author: Laurie Kerr
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40
  • Yield: 4 servings, 3 tacos each 1x
  • Method: Grilling
  • Diet: Vegetarian



23 medium-sized zucchini

23 tbsp avocado or other oil

2 tbsp taco seasoning

2 15.5 oc cans black beans, drained and rinsed

1/2 cup onion, diced

2 garlic cloves, minced or finely chopped

1 dozen corn tortillas


  1. Prepare all of your toppings: cheese, tomatoes, onions, avocado, etc. (as much as you can fit in a taco!) and drain and rinse the black beans.
  2. Prepare zucchini by rinsing off, drying, cutting off each end and then slicing longways into 1/4 inch thick planks. 
  3. Lay out your zucchini planks, brush with oil on one side and sprinkle with taco seasoning. (See notes above.) A light dusting is all you need. Set aside.
  4. Heat up grill over medium medium heat. (Depending on your grill, you need to adjust the heat. To be cautious, you might start with heat somewhere between low and medium.) Once warm, place zucchini, seasoned side down. Grill for 4 minutes.
  5. Meanwhile, heat a pan over medium heat with a tablespoon of oil. Once warm, add rinsed black beans and 1/2 cup of diced onions, stir to mix beans and onion. Turn heat to low.
  6. Go back to the zucchini on the grill. Brush tops with oil and sprinkle with taco seasoning. Flip and cook for another 3-4 minutes.
  7. Come back to the black beans and stir. Add in garlic and stir again. Cook over low heat 3 more minutes, then turn off heat, cover and set aside.
  8. Take zucchini off the grill and turn grill off.
  9. Slice zucchini into bite-sized pieces.
  10. Warm tortillas in a pan over medium heat for a couple of minutes per side or place tortilla directly on a burner grate over a gas stove and warm for about a minute per side.
  11. Assemble tacos and enjoy!


  • Serving Size: 3 tacos
  • Calories: 885
  • Sugar: 7.8g
  • Sodium: 34mg
  • Fat: 13.9g
  • Saturated Fat: 2.9g
  • Carbohydrates: 146.8g
  • Fiber: 35.6g
  • Protein: 49.8g

Keywords: Grilled zucchini, vegetarian tacos


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