Vegan Black Bean Tacos
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.These healthy and delicious Vegan Black Bean Tacos make the perfect easy weeknight meal. I packed them with black beans, fresh veggies, warm spices, and flavorful toppings, creating a satisfying dish that’s ready in just 30 minutes and perfect for the whole family.
Mexican food is a staple in my house because we love the fresh flavors, and how easy it is to put together vegan and vegetarian Mexican meals that everyone enjoys. I made this vegan black bean tacos recipe because black beans are one of my favorite ingredients to cook with. Just like when I prepared my black bean burritos, I wanted a dish that was simple satisfying, and quick to make, without sacrificing flavor or nutrition.
I was inspired by how versatile Mexican food can be. From these gourmet bean tacos to my black bean quesadillas, I love finding new ways to use black beans in delicious, family-friendly meals.
👩🏽🍳 Why I Love This Recipe
I love these vegan black bean tacos because they check all the boxes. They are simple enough for a weeknight but still feel special when I make them for friends or family. As a nutritionist and health coach, I appreciate how much plant-based protein, fiber, and essential nutrients these tacos provide. Each serving has 12 grams of protein and 14 grams of fiber, keeping me and my family full and energized.
My kids love taco night, and I’ve found that setting up a “toppings bar” with avocado, salsa, and extra veggies makes it fun for them to build their own. If they aren’t in the mood for something smoky, I swap the fire-roasted tomatoes for regular diced ones, and just like that, everyone is happy.
What makes these tacos the best is how easily they fit into any lifestyle. They are naturally gluten-free, fully plant-based, and loaded with real, whole ingredients. Whether I’m making these for Meatless Monday, a casual taco night, or prepping a quick meal to keep me fueled through a busy day, they always work. These tacos are for anyone who wants a flavorful, healthy meal that feels as good as it tastes. I can’t wait for you to try them!
🥘 Ingredients
Everything in this healthy black bean tacos recipe is easy to find, and you might already have most of it in your kitchen.
Cooking Oil: I like using olive oil to sauté everything because it adds a light flavor and healthy fats.
Tortillas: Soft corn tortillas are my go-to because they have the best flavor and are naturally gluten-free.
Vegetables: Red onion and bell pepper add color, crunch, and a balance of sweet and sharp flavors. Garlic makes everything taste better, and fire-roasted tomatoes bring in a smoky, slightly tangy touch.
Beans: Black beans are the star of these tacos, packed with plant-based protein and a hearty texture. I usually grab canned beans for convenience, or my vegan black beans leftovers works too.
Seasonings: A little salt makes all the flavors pop, and taco seasoning gives the filling that classic warm, savory taste. I always adjust to taste.
Extras for Flavor and Texture: Frozen corn adds a little sweetness and crunch, and chopped cilantro gives a fresh, zesty finish. Mashed avocado makes everything creamy and brings all the flavors together.
🍲 Substitutions
Tortillas: Almond flour tortillas are one of my favorite alternatives. My family loves them, and they work really well with these tacos.
Cilantro: If I don’t have fresh cilantro or just want to switch things up, I use shredded lettuce or fresh parsley instead. Both add a nice fresh touch.
Beans: When I want a change from black beans, pinto beans are my go-to because they have a similar texture. Red lentils also work as a great substitute and make the tacos just as hearty.
🔪 How To Make
I always start by prepping everything so I can move quickly through the cooking process. Here’s how to make this easy vegan black bean tacos recipe.
Prepare Tortillas: I warm them in the oven on a baking sheet or heat them in a dry skillet for a couple of minutes until they’re soft and pliable. If I’m using the microwave, I place a damp paper towel underneath and over the tortillas to keep them from drying out, then microwave for about 15 to 30 seconds. While they’re warming, I chop all my veggies and toppings so everything is ready to assemble.
Make The Black Bean Taco Filling: I heat a large skillet over medium heat and add a little olive oil. I sauté the onion, black beans, peppers, fire-roasted tomatoes, corn, and garlic, then season everything with salt and taco seasoning. I let it cook for about 10 minutes, stirring occasionally, until everything is heated through.
Prep Avocado: While the black bean filling is cooking, I take a moment to prepare the rest of the ingredients. I mash the avocado until it’s nice and creamy, then mix in a little salt and fresh lime juice to bring out the flavor.
Assemble Tacos: When I’m ready to assemble my tacos, I start with my warm tortillas to keep them soft and flexible. I add a generous scoop of the black bean mixture, then top it with creamy mashed avocado or guacamole and a sprinkle of fresh cilantro.
💭 Expert Tips
My #1 Secret Tip for making the best Vegan Black Bean Tacos is warming the corn tortillas before assembling. It may seem like a small step, but it makes all the difference. A warm tortilla is soft, flexible, and less likely to tear, which helps hold everything together.
Other Tips To Keep In Mind:
- More Texture: I love adding shredded cabbage or pickled onions when I want extra crunch. They bring a nice contrast to the soft taco filling.
- Homemade Seasoning: Making my own taco seasoning is so easy and adds so much more flavor. I just mix together a few simple pantry spices, and it tastes better than store-bought.
- Fire-Roasted Tomatoes: Fire-roasted tomatoes bring a nice smoky depth to the filling. If I don’t have them, regular diced tomatoes work just fine.
- Layering the Filling: I always start with the black bean mixture at the bottom of the tortilla. It helps hold everything together so the tacos don’t fall apart.
- Extra Veggies: If I have extra veggies in the fridge, I toss them into the filling. Baby spinach wilts perfectly and blends right in.
📖 Variations
One of the things I love about these tacos is how easy they are to switch up based on what I’m craving.
Meaty Alternatives: When I want a heartier option, I crumble tofu and sauté it with taco seasoning for a delicious taco meat filling. If I’m making these for non-vegans, ground beef works too.
Try Different Salsas: I like to mix things up with different salsas like mango, tomatillo, pineapple pico de gallo, or even a simple vegan taco sauce. A drizzle of white cheese sauce is surprisingly good too.
Refried Beans: For a creamier texture, I sometimes swap whole black beans for vegan refried beans. It makes the filling extra rich and satisfying.
🍽 Serving Suggestions
There are so many great sides to pair with these vegan black bean tacos, and honestly, I can’t pick just one favorite. I love them all, so here are a few of my go-to options:
Guacamole and Chips: I can never say no to my fresh guacamole with crispy tortilla chips. It’s the perfect side to scoop up all the extra taco goodness.
Rice: When I want a heartier meal, I add a bowl of my vegan Mexican rice on the side.
Salads: A fresh salad always balances out the tacos. I love a simple green salad or a refreshing Mexican fruit salad for a sweet and tangy contrast.
Soups: A warm bowl of soup makes these tacos feel extra cozy. Mexican bean soup or spicy Mexican corn soup are my favorites to pair with them.
🫙 Storage Directions
Refrigerating: I always store the ingredients separately to keep everything fresh. If I store assembled tacos, the tortillas get soggy, so I add fresh avocado and warm tortillas when I’m ready to eat.
Freezing: I freeze the filling and tortillas separately in an airtight container to keep their texture. I skip freezing avocado and cilantro since they’re best added fresh.
Reheating: I warm the tortillas and the filling separately, then assemble the tacos fresh. If the filling seems dry, I add a splash of water while reheating.
❓Recipe FAQs
SHOULD YOU RINSE BLACK BEANS FOR TACOS?
I always rinse black beans before using them. If I skip this step, the extra liquid can make the taco shell soggy and create a mess while eating. I also like to use a slotted spoon when assembling my tacos to make sure I’m not adding too much moisture to the tortilla. It keeps everything fresh and easy to eat.
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). 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! My black bean vegetarian tacos taste great no matter what!
How do I keep the tortillas from breaking?
I always warm my tortillas before assembling the tacos. It makes them more flexible and less likely to tear.
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📋 Recipe Card
Vegan Black Bean Tacos
These healthy and delicious Vegan Black Bean Tacos make the perfect easy weeknight meal. I packed them with black beans, fresh veggies, warm spices, and flavorful toppings, creating a satisfying dish that’s ready in just 30 minutes and perfect for the whole family.
Servings: 4 servings
Calories: 357kcal
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
- ½ tsp salt more to taste
- ½ tsp taco seasoning more to taste
- ¾ cup frozen corn
- 1 avocado mashed with some lime juice or 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
- My #1 Secret Tip for making the best Vegan Black Bean Tacos is warming the corn tortillas before assembling. It may seem like a small step, but it makes all the difference. A warm tortilla is soft, flexible, and less likely to tear, which helps hold everything together.
- More Texture: I love adding shredded cabbage or pickled onions when I want extra crunch. They bring a nice contrast to the soft taco filling.
- Homemade Seasoning: Making my own taco seasoning is so easy and adds so much more flavor. I just mix together a few simple pantry spices, and it tastes better than store-bought.
- Fire-Roasted Tomatoes: Fire-roasted tomatoes bring a nice smoky depth to the filling. If I don’t have them, regular diced tomatoes work just fine.
- Layering the Filling: I always start with the black bean mixture at the bottom of the tortilla. It helps hold everything together so the tacos don’t fall apart.
- Extra Veggies: If I have extra veggies in the fridge, I toss them into the filling. Baby spinach wilts perfectly and blends right in.
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
It’s been a while since I last had tacos, so really excited to give your recipe a try – it looks amazing!
I’m sure you will love it! You’ll have to let me know how it turns out!
These tacos were so tasty and everyone loved them and asked for seconds! Thanks for a great recipe.
Awesome!! So glad you all enjoyed these!
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 delicious
Yay! I’m sure you will love these tacos Bintu!
Your recipe is so flavorful. Easy and quick to make too. Surely trying it out this weekend for family.
Thanks so much Veena! You will love it!
I usually eat chicken tacos but I think it’s time to broaden my horizon with these vegan tacos because they look stellar!!
Hi Charla!! Yes you definitely should! I promise, these vegan tacos will be just as satisfying as meat tacos! 🙂
Tried these and love them! They will be a constant go to quick meal. Light and fresh! YUMMY
Awesome!! So happy to hear that Denise! These are one of my favorite weeknight meals!
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!
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!
Love all the colors in the meal!!
Thanks Elizabeth! Enjoy! 🙂
Great Recipe, I added some Cumin and Red pepper flakes for Spiciness! The tacos were a success! Thanks
Oh great additions!! I’m sure they turned out to be nice and spicy 🙂 So glad you liked them!
I just found your website and had to stop by because my blog is http://www.thepickygirl.com!
So glad to find such a great resource for veggie food. I’m not actually vegetarian, but I rarely eat meat and never cook it, so it’s great to find some options.
This looks so yummy! Thanks.
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 🙂
Those open faced tacos look deelish!!
Check out my twist on Mexican fusion
https://chillilovesmalli.blogspot.com/2011/08/140-mexican-fusion-tricolored-huevos.html
Cheers!
Looks great! Thanks for sharing!
Great! I love the way you post your photos! It made me want to try the recipe now… 🙂
Hehe thank you! Glad to hear it!
What a smart way to make sopes! These look super yummy!
Thanks Lindsey!! They were very delicious 🙂
Great vegetarian tacos!
Thanks so much! I’m sure you will love this recipe!
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.
Thanks Rita! Let me know how you like this recipe!