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