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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Tacos with Black Beans and Avocado

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These healthy and delicious vegan tacos are great for an easy weeknight meal. Packed with black beans, veggies, and spices, they’re full of flavor, ready in 30 minutes, and perfect for the whole family!

vegan tacos with black beans, avocado, veggies, and cilantro, served on a white plate

We eat Mexican food every week in our house. In addition to the bright and spicy flavors that Mexican food brings, it’s also super vegan and vegetarian friendly.

These tacos are fresh and fun to eat. You can literally make them with any toppings you like, and can get them on the table in less than an hour.

They’re also naturally gluten-free and kid-friendly too! My kids love creating their own tacos, so oftentimes I’ll leave the toppings out for them to assemble.

The black beans provide an excellent vegan-friendly protein source, avocados have healthy fats, and all of the veggies pack a ton of vitamins and nutrients! Nutritious & delicious – perfect for feeding a crowd.

Tools and Equipment You’ll Need

Ingredients for Vegan Tacos

ingredients for vegan tacos

How to make Vegan Tacos – Step by Step

Step 1: Warm corn tortillas in the oven or microwave and chop all your veggies/toppings.

corn tortillas

Step 2: Heat a pan over medium-high heat. Add 2 tsp olive oil and saute the onion, black beans, peppers, tomatoes, corn, garlic, salt and taco seasoning until heated through – about 10 minutes.

veggies and black beans in a large pan

Step 3: While the bean mixture is cooking, mash your avocado and add salt & lime juice to taste.

avocado mashed in a bowl

Step 4: Assemble your tacos! Start with your tortilla, add the bean mixture, top with mashed avocado/guac and cilantro.

vegan tacos with black beans, avocado, veggies, and cilantro, served on a white plate

What Makes These Vegan Tacos Healthy?

  • High in Plant Protein: Black Beans are a great protein source! In each serving, there’s 12 grams of protein. Protein helps keep you fuller longer and your blood sugar stable. Black beans also contain iron, calcium, B vitamins, and magnesium.
  • Phytonutrients: The vegetables and beans add a wonderful source of phytonutrients to this recipe. Phytonutrients are full of antioxidants and reduce inflammation.
  • High in Fiber: Each serving of this recipe provides 14 grams of fiber — over 40% of your daily fiber needs! Fiber aids in digestion and is heart healthy.

Will Kids Enjoy These Vegan Black Bean Tacos?

Yes! If your kids don’t enjoy a smoky flavor, I recommend switching the fire roasted tomatoes to regular crushed/diced tomatoes. The best thing about tacos is that it is simple to switch out certain ingredients and add other veggies your kids love instead. You can also create a “toppings bar” for your kids to make their own tacos!

vegan tacos with black beans, avocado, veggies, and cilantro, served on a white plate

How Do I Store These Tacos as Leftovers?

  • To Store: I recommend storing the ingredients in small separate containers – keeping the tortillas, filling, and avocado all separate. The tortilla will become soggy if you make a taco and store it all together. Warm the tortillas the next time you make these tacos, add the stored ingredients, and add fresh avocado (avocado won’t keep well so only chop up as much as you’re going to use that day).
  • To Freeze: To freeze the tacos and keep their good quality, I’d recommend freezing the filling and the tortillas separately. You can also assemble the tacos first and then freeze them, but I’d rather go with the first option. The avocado and cilantro I don’t recommend freezing – you should add that fresh.

Which tortillas are best for tacos?

I really enjoy using corn tortillas for tacos because they have great flavor and are naturally gluten free. You can also use a flour tortilla for tacos (which tend to be softer than corn) – and if you do I recommend using a whole wheat or sprouted wheat flour tortilla for added fiber and whole grains. You can also try a corn + wheat flour tortilla for the best of both worlds!

Are vegan tacos gluten-free?

Yes! These tacos are naturally gluten free thanks to the corn tortillas (vs. flour tortillas which are not gluten free). You can also try chickpea or cassava flour tortillas for a different gluten free tortilla!

vegan tacos with black beans, avocado, veggies, and cilantro, served on a white plate

Vegan Tacos Variations

Tacos are so versatile – you can literally add anything you like to them! Here are some of my favorite variations and toppings for vegan taco recipes:

  • Change up the veggies! Roasted cauliflower, carrots, squash, zucchini or sweet potatoes would all work well in these tacos.
  • Try making some vegan taco “meat” by crumbling tofu and sautéing it with taco seasoning or chili powder
  • Try using refried black or pinto beans instead of whole beans
  • Add pico de gallo as one of your toppings in addition to salsa
  • Add some more fresh ingredients like shredded romaine lettuce and other fresh herbs
  • Try different salsas like: mango salsa, tomatillo salsa, pineapple salsa, or even a tahini sauce instead of salsa!

Top tips for making Vegan Tacos

  • Use a soft tortilla rather than a crunchy shell for less calories and fat.
  • Top with your favorite Mexican sides!
  • If you don’t like a smoky flavor, switch out the fire roasted tomatoes with regular diced tomatoes. If you enjoy smoke and spice, feel free to add more of the tomatoes and peppers as well.
  • If you are looking for another alternative to the tortillas, I recommend looking for chickpea tortillas or a whole grain tortilla. There are options out there! 
  • Add the bean mixture to the bottom of the taco to hold the other ingredients
  • For more veggies, add in 6oz chopped baby spinach to the black bean mixture
  • Make sure to adjust the salt and spices to taste. If you like your tacos super spicy, feel free to add some cayenne pepper to the black bean mixture!
  • If you don’t have cilantro (or don’t like it), try shredded lettuce or fresh parsley instead
vegan tacos with black beans, avocado, veggies, and cilantro, served on a white plate

Try these other healthy black bean recipes!

If you have tried this vegan taco recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

vegan tacos with black beans, avocado, veggies, and cilantro, served on a white plate
Print Recipe
5 from 6 votes

Vegan Tacos with Black Beans and Avocado

These healthy and delicious vegan tacos are great for an easy weeknight meal. Packed with black beans, veggies, and spices, they're full of flavor, ready in 30 minutes, and perfect for the whole family!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 357kcal
Author: Anjali Shah

Ingredients

  • 2 tsp olive oil
  • 8 Soft corn tortillas
  • 1 red onion diced
  • 15 oz black beans, rinsed and drained 1 can
  • 1 red, yellow or orange bell pepper, diced
  • 15 oz diced & fire roasted tomatoes 1 can
  • 3-4 cloves garlic
  • 1/2 tsp salt more to taste
  • 1/2 tsp taco seasoning more to taste
  • 3/4 cup frozen corn
  • 1 avocado mashed with some lime juice basically guacamole
  • chopped cilantro to taste

Instructions

  • Warm corn tortillas in the oven or microwave and chop all your veggies/toppings
  • Heat a pan over medium-high heat. Add 2 tsp olive oil and saute the onion, black beans, peppers, tomatoes, corn, garlic, salt and taco seasoning until heated through – about 10 minutes.
  • While the bean mixture is cooking, mash your avocado and add salt & lime juice to taste.
  • Assemble your tacos! Start with your tortilla, add the bean mixture, top with mashed avocado/guac and cilantro.

Notes

Top Tips for Making Vegan Tacos
  • Use a soft tortilla rather than a crunchy shell for less calories and fat.
  • Top with your favorite Mexican sides!
  • If you don’t like a smoky flavor, switch out the fire roasted tomatoes with regular diced tomatoes. If you enjoy smoke and spice, feel free to add more of the tomatoes and peppers as well.
  • If you are looking for another alternative to the tortillas, I recommend looking for chickpea tortillas or a whole grain tortilla. There are options out there! 
  • Add the bean mixture to the bottom of the taco to hold the other ingredients
  • For more veggies, add in 6oz chopped baby spinach to the black bean mixture
  • Make sure to adjust the salt and spices to taste. If you like your tacos super spicy, feel free to add some cayenne pepper to the black bean mixture!
  • If you don’t have cilantro (or don’t like it), try shredded lettuce or fresh parsley instead
Vegan Tacos Variations
  • Change up the veggies! Roasted cauliflower, carrots, squash, zucchini or sweet potatoes would all work well in these tacos.
  • Try making some vegan taco “meat” by crumbling tofu and sautéing it with taco seasoning or chili powder
  • Try using refried black or pinto beans instead of whole beans
  • Add pico de gallo as one of your toppings in addition to salsa
  • Add some more fresh ingredients like shredded romaine lettuce and other fresh herbs
  • Try different salsas like: mango salsa, tomatillo salsa, pineapple salsa, or even a tahini sauce instead of salsa!

Nutrition

Serving: 2tacos | Calories: 357kcal | Carbohydrates: 56.1g | Protein: 12g | Fat: 11.3g | Saturated Fat: 1.7g | Sodium: 489mg | Potassium: 922mg | Fiber: 14.3g | Sugar: 6g

Posted In…

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34 responses to “Vegan Tacos with Black Beans and Avocado”

  1. We are trying to eat less meat in our meals and we love tacos so these sound like a dinner we are certainly going to have to try! They sound delicious5 stars

  2. Oh, I can’t even begin to express the weight that has been lifted off my shoulders. I’m so happy I found your blog, and EXCELLENT recipes! I’m a carnivore attempting to go vegetarian, and it’s so difficult to not get overwhelmed at the lifestyle change. I think I will simply pick a new recipe from your blog every day and go from there. They are all so simple, and look absolutely delicious! Thank you for putting the time and effort into creating such a great resource for people like me =).
    I look forward to trying all of these.

    • Hi Dani! Thanks so much for your comment – it’s wonderful to “meet” you! I’m so glad you’re enjoying my recipes – and that’s so awesome that you’re going vegetarian! Feel free to reach out to me if you have any questions or feel overwhelmed at all as you start to make more of my recipes, and keep me posted on how they turn out! Thanks again!

  3. Anjali, can I just tell you that I have recently made your original recipe for Healthy Breakfast Muffins and your Vegetable Lasagna, both for my daughter to freeze for when her baby is born (probably next week) and after signing up for your 7-day healthy eating plan (moments ago) I have been checking out all the recipes listed on that plan and many others you have. There isn’t a recipe that I wouldn’t make and love eating. Oh and they all look gorgeous!! I am a VERY picky eater (vegetarian that has replaced meats with SUGAR). Now I can replace that sugar with whole grains, yummy vegetables, delicious recipes. I LOVE your blog, healthy recipes, pictures, etc!!! Thank you SO much! My daughter now thanks you too! She IS a VERY healthy eater already but now has tons more of good recipes!

    • Oh thank you so much Didi!! I am so, so happy that you and your daughter are both enjoying my recipes! And it’s always fun to meet a fellow picky eater 🙂 Good luck with everything once the baby comes – such an exciting time for you and your family!

    • Oh great additions!! I’m sure they turned out to be nice and spicy 🙂 So glad you liked them!

    • Thanks so much! I’m so glad you like my blog 🙂 And I love how you’re “The Picky Girl”! That’s awesome – here’s to being picky! Looking forward to connecting with you more through our blogs 🙂

  4. Wow, great job! Just did a Spicy Shrimp Taco post on my blog so great to see this one, I will be trying it soon.

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