I’m craving some adventure and daydreaming about future destinations. Mexico City might be my first stop. It’s a vibrant, energetic city with incredible food around every corner. I hopped down there a few summers ago and came back with a list of restaurants to try next someday.

For now, we can make tacos at home. This recipe is easy, quick, tasty, and quite versatile. (If you’re looking for truly epic vegetarian tacos, here they are—but they are a bit more time-consuming and reliant upon fresh produce.)

I hope these black bean tacos are exactly what you need right now. I’ve provided suggestions on ingredient substitutions and alternate sauce ideas below.

Serve them as-is for an easy dinner, or keep on reading for side dish suggestions!

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Any tostada fans out there? If you love tacos, you’ll love tostadas. Tostadas are basically flat tacos with a crispy tortilla base. They’re a little messy to eat—don’t order them on a first date—but so fun and satisfying.

This recipe comes from my friend Maria’s new book, the Two Peas & Their Pod Cookbook (affiliate link). Her beautiful book offers approachable and fresh, everyday recipes that are perfect for busy families.

I knew this recipe would be great because these tostadas share all of the same qualities of a great taco: something hearty (refried beans), something creamy (avocado), something crisp (shredded cabbage and jicama), something tangy (pickled onions), and lots of fresh flavors.

The best part? Maria designed this recipe to be quick and easy enough for a regular weeknight. You could make them today!

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These “breakfast” tacos are a quick and satisfying meal any time of day. They’re full of fluffy scrambled eggs and seasoned sautéed vegetables, and topped with whatever you have handy—hot sauce or salsa, maybe some avocado or guacamole if you’ve got it.

My husband makes great breakfast tacos, and he makes them often. I’m a lucky lady. I’ve been studying his technique as I sip my coffee, so I’m sharing his recipe (give or take) with you today.

These egg tacos are a great way to use up your random leftover veggies. Or, if you’re in a hurry to get home and make them, follow his lead and stop at the grocery store’s salad bar for a variety of prepared vegetables and cheese. Why didn’t I think of that?

Make this flexible recipe a couple of times and you’ll have it memorized. Breakfast tacos will save the day.

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Oh boy. We’ve been working up to this recipe all week and I’m so excited to share these tacos with you today!

These vegetarian tacos feature fried halloumi cheese (more on that in a minute), fresh pineapple salsa and aji verde (Peruvian green hot sauce).

It’s a cultural mishmash of components, but the end result was meant to be. Maybe we can call them Mexican(ish).

These sweet-and-spicy tacos are giving my favorite vegetarian tacos a run for their money. Which is fine with me, because tacos can do no wrong.

I propose that you invite some friends over this weekend and make tacos! You can prepare the salsa and sauce before your guests arrive. Ready?

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Meet my new favorite tacos! These meatless tacos will please even the most adamant carnivores in your life.

This vegetarian taco recipe features refried pinto beans, creamy avocado sauce, quick-pickled onions and fresh garnishes.

If you ask me, every great taco possesses the following qualities: something hearty (beans), something creamy (avocado), something crisp (shredded cabbage), something tangy (pickled onions and feta), and lots of fresh flavors. These tacos have those qualities in spades.

These vegetarian tacos were inspired by an authentic Mexican taqueria in town, Bonito Michoacan. They offer one-dollar tacos on Fridays. I order beans and cheese on mine, then I load them up with my favorite condiments from their epic salsa and pickle bar. You can’t miss me—look for the girl with big hair and drippy-saucy tacos, dancing in her seat.

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Eep! I’m so excited about this recipe that I want to hit publish and share it with you right this minute. I know how much you enjoy spicy sweet potatoes, black beans and avocado together—you all have such good taste—and I’ve already been keeping this one under wraps for a few weeks now.

I should probably tell you the story behind these tostadas. A few months ago, I went on a fun girls’ weekend trip to Nashville with a couple of friends. We all share equal enthusiasm for good queso, margaritas and tacos.

Thanks to Yelp’s infinite wisdom, our hungry and thirsty selves landed at a restaurant called Bakersfield for a very late lunch. Apparently it is a small chain. There, we promptly ordered a pitcher of apple margaritas and some truly spectacular queso. I settled on the “papas,” their black bean tostadas, and some portobello tacos.

I loved how they served their tostadas on a bed of romaine lettuce. Tostadas are inherently tricky to eat. Do you pick them up? Try to break through the crispy tortilla with a knife? The romaine offered the perfect solution. Take a fork and knife to the tostadas, which is a lot easier to do with lettuce padding the underside. Plus, the romaine is crisp and fresh, which are two essential components to a great tostada (or taco, for that matter).

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Confession: Last week, when I shared some of my favorite savory sweet potato recipes, I intentionally omitted this one because the photos made me cringe. These tacos totally deserved to be included!

I photographed them again yesterday afternoon under gorgeous fall sunlight, and I’m sharing the recipe with you today in case you’ve skimmed past their original photos. I’m not sure these photos do them justice, but they’re definitely an improvement. Orange and green are a garish color combination, which might make these a fun Halloween dinner, now that I think about it.

When I originally shared this recipe well over two years ago, Cookie was healing after her accident (we don’t like to talk about it) and we were just getting settled into my current little house. I was thrilled to finally have my own dishwasher, washer and dryer, which I still appreciate to the moon and back.

Now, Cookie’s back in tip-top shape, and I’m gearing up to move us to a more functional living space. I’m surrounded by fabric samples and can’t stop waffling back and forth between bed frame options. Help!

Watch How to Make Sweet Potato & Black Bean Tacos

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Just when I thought I couldn’t come up with another recipe, my wonderful hair stylist said, “Tacos.” So here we are, two grocery stores later, with tacos that are as tasty as they are colorful. You need some color to brighten up drab winter days, you know?

For these tacos, I drew inspiration from my sweet potato tacos and roasted up some cubed butternut squash instead (sweet potatoes would be awesome here, too!). I actually cheated, for once, and used two bags of pre-cut squash from Trader Joe’s. I think I’ll do it again soon.

While the squash roasts in the oven, just mix up some simple cabbage and black bean slaw (a riff on the slaw used in my spaghetti squash burrito bowls) and mash up some guacamole. I have finally learned that mashing guacamole with a pastry cutter or potato masher works way better than a dinky fork. Hallelujah! Hope you love these. Find more tacos over here!

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These sweet corn tacos are perfect for hot summer days. I opted not to cook or grill the corn—it’s so creamy and sweet when it’s fresh—and instead marinate it in lime juice, with some lime zest to really set it off. (You could grill it, though, if you prefer!)

Finely sliced radishes and jalapeño lend a bit of crunch and heat, while sliced avocado and feta finish it off.

Sometimes I find corn to be a little too sweet, so if you’re like me, you might want to add some pickled jalapeños on top. This recipe yields quite a lot of tacos (about 10 well-filled tacos), so you could probably halve it if need be. The individual components should keep well in the fridge if you want to assemble more tacos later.

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These quinoa tacos are inspired by some I ordered last week at my friend’s bachelorette party. I was sitting next to my college roommates, sipping my cocktail very slowly and feeling sappy about how grown-up we are now.

The waiter came by, and I ordered some quinoa tacos, hoping they would be hearty enough to fill me up. They were, fortunately, and they were so tasty that I had to recreate them at home right away.

The quinoa and black bean filling takes cues from traditional ground beef fillings but offers lots of plant-based protein and fiber. I couldn’t resist topping it with a generous spread of creamy, tangy avocado sauce and some romaine lettuce for some requisite crunch. To make the flavors pop, add a few pickled jalapeños and/or crumbled feta cheese.

Perhaps the best part is that these tacos are ready in 30 minutes. I hope they are a new weeknight favorite for you, too!

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