Easy and Warm Farmstand Chili Tacos

Farmstand Chili Tacos
Stephanie Lang, MS, RDN, CDN
Total Time: 60 min
Prep Time: 30 min
Cook Time: 30 min
Servings: 6 (2 tacos each)

Nutrition Highlights (per serving)

262 calories
8g fat
41g carbs
9g protein
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Nutrition Facts
Servings: 6 (2 tacos each)
Amount per serving  
Calories 262
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 427mg 19%
Total Carbohydrate 41g 15%
Dietary Fiber 9g 32%
Total Sugars 6g  
Includes 0g Added Sugars 0%
Protein 9g  
Vitamin D 0mcg 0%
Calcium 134mg 10%
Iron 3mg 17%
Potassium 691mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.

All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.

Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite. 


  • 1 medium zucchini, cubed
  • 1 medium yellow squash, cubed
  • 1 small sweet potato, peeled and cubed
  • 1 medium jalapeno, de-seeded and finely chopped
  • 1/2 medium red onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder, divided
  • 1/2 cup green olives, rinsed and finely chopped
  • 1, 14.5 ounce can diced tomatoes
  • 1, 15-ounce can pinto beans, drained and rinsed
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
  • 12 6-inch corn tortillas
  • 6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)


  1. Heat oven to 400 F.

  2. Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula. 

  3. Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.

  4. Stir in the cilantro. Add salt and pepper to taste.

  5. Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.

  6. Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.

Ingredient Variations and Substitutions

If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.

Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.

Cooking and Serving Tips

Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.

Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.

This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.

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