Grilled vegetarian tacos

Heart Smart Low Sodium

This grilled vegetarian taco recipe features black beans, mushrooms and colorful bell peppers.


1/4 teaspoon salt
2 1/2 teaspoons chili powder
2 1/4 teaspoons paprika
2 teaspoons ground cumin
1 1/4 teaspoons onion powder
1 1/4 teaspoons garlic powder
1 pinch ground cayenne pepper
1/2 red bell pepper, seeds removed and cut into strips
1/2 yellow bell pepper, seeds removed and cut into strips
1 green bell pepper, seeds removed and cut into strips
1 cup sliced brown mushrooms
1/2 medium onion, cut into thin strips
2 tablespoons extra-virgin olive oil, divided
1 15-ounce can no-salt-added black beans, rinsed and drained
12 6-inch corn tortillas
*optional toppings: diced tomatoes, shredded lettuce, shredded cheese and sour cream


  1. Preheat grill to medium-high heat.
  2. In a small bowl, combine first seven ingredients. Set aside.
  3. In a large bowl, combine the peppers, mushrooms and onions. Add 1 tablespoon oil. Toss. Add 2 tablespoons of the seasoning mix made in step 2. Toss. Set aside.
  4. Place a piece of aluminum foil on a clean work surface. Add beans, 1 tablespoon oil and remaining seasoning in the center of the foil. Bring the short ends of the foil together and roll them down, leaving some space between the food and foil. Then repeat with remaining ends of the foil. Set aside.
  5. Place a grill pan on the grill. Allow to heat for 1 to 2 minutes. Add vegetables to the grill pan. Grill for about 10 minutes, stirring occasionally.
  6. When the vegetables are almost done, place the foil pack on the grill. Cook for 3 to 5 minutes. 
  7. Remove vegetables and foil back from the grill. Place tortillas on the grill for 15 to 30 seconds, until warm.
  8. Remove tortillas from grill and build tacos. Enjoy warm.

Makes 4 servings
Recipe contains: wheat
Carb choices per serving: 4

*Option not included in nutrition facts.

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First Published: 06/01/2015
Last Reviewed: 09/09/2022

3 soft shell grilled vegetarian tacos on dark background 1214551507

You can also roast the vegetables in the oven at 400 F for 5 to 7 minutes, stirring once or twice to prevent burning. Heat the beans and corn tortillas on the stovetop or in the microwave.

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