Vegan Black Bean Tacos
These vegan black bean tacos are perfectly crispy, hearty, and satisfying! A savory bean filling is encased in soft yet crispy tortillas, which pair unbelievably well with velvety avocado cream sauce or Mexican crema. Enjoy them for a quick lunch or dinner!
These crispy black bean tacos are light on your wallet (that’s my kind of meal). With simple ingredients, most of which you probably already have in your pantry, you’ll have them ready in less than 20 minutes. If you’re looking for another easy taco recipe, try my vegan fajitas!
Why I love this recipe
I love how straightforward and quick these vegan black bean tacos are to prepare. They’re perfect for busy weeknights or last-minute lunches. Seriously, you only need 7 ingredients!
They’re filled with a mixture of earthy black beans and aromatic spices, like cumin and paprika, providing a perfect contrast to the crispness of the corn tortillas. The addition of onions adds another dimension, creating layers upon layers of flavors.
I love that black beans are a powerhouse of fiber and protein, providing a healthy yet delicious filling. Plus, their well-balanced flavors and mild spice make these black bean tacos a hit with kids too!
“I just had the tacos and avocado sauce for lunch, and it exceeded my expectations. Simple ingredients but lots of flavor. Will definitely make this again.” — TORI
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Ingredient notes
All of the ingredients in these vegan black bean tacos are easily accessible. Find a breakdown and suitable substitutes below!
Black beans
You can use canned black beans for convenience, but I prefer to cook my own black beans from dry. They’re so much more tender and flavorful this way.
Substitute: Pinto beans, bayo beans, and kidney beans are other great options.
Aromatics
Onion and garlic both add savory, robust notes that balance the earthiness of the black beans. Use fresh onion and garlic for the best flavors, but a reduced amount of garlic powder and onion powder will work in a pinch.
Spices
Cumin and smoked paprika give the filling an earthy, smoky, and rich flavor. And don’t forget some salt and peppa!
Substitute: Feel free to use cayenne, coriander, or taco seasoning.
Corn tortillas
Provide a nutty, crispy shell for the black bean filling. I like to use homemade corn tortillas but store-bought tortillas work too.
Substitute: If you don’t need a gluten-free option, you can use vegan flour tortillas instead.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make crispy black bean tacos with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!
Preparation
Start by dicing the onion and mincing the garlic. Cook your black beans if you’re using dried beans, or drain and rinse canned black beans.
If you’re using canned beans, always drain and rinse them thoroughly to eliminate the excess sodium and that “canned bean” flavor.
Cooking
Step 1
Start by sautéing onions in olive oil for 3-4 minutes until they’re soft and translucent. Add the minced garlic and spices, cooking for 1-2 more minutes until fragrant.
Be patient with sautéing the aromatics. Sautéing the onion and garlic until they’re soft and golden helps to develop a deep, sweet flavor base.
Step 2
Next, add the aromatics and black beans to a mixing bowl. Mash the black beans and stir the mixture until well combined.
It’s best to leave some chunks of beans to give the tacos a better texture.
Step 3
Add a bit more oil to the skillet and heat it over medium. Place a tortilla in the pan and scoop some of the black bean mixture onto one half. Add a sprinkle of vegan cheese if you’d like, then fold the tortilla over to create a half-moon shape.
Once the taco is folded, cook it until the tortilla is golden and crispy on both sides. Continue this same process until the rest of the tacos are made. Happy eating!
Remember to press down slightly on the folded tortilla to help the taco hold its shape.
Expert tip
For the best-tasting vegan black bean tacos, I recommend using freshly cooked beans. Canned beans offer more convenience, but you really can’t compete with the creamy, tender texture and flavor of fresh black beans! For a quick-cooking option, use a pressure cooker. They’ll be ready in under an hour!
Also, freshly ground cumin and high-quality paprika significantly improve the depth of flavor. Always double-check the expiration date of your spice jars and store them in a cool, dry place, like a cupboard.
Serving suggestions
These crispy black bean tacos are delicious on their own, but I love to dip mine in avocado crema sauce or vegan Mexican crema for a creamy, cooling element to balance out the hearty black beans.
If you prefer more classic salsas, try my roasted chili corn salsa, salsa verde, salsa fresca, or salsa ranchera. For a burst of color and freshness, add a sprinkle of fresh cilantro or a squeeze of lime juice.
Cooking tips
Season to taste: Always taste your black bean mixture before filling the tacos, and adjust the seasonings as necessary. I love to use a lot of seasonings, especially when it comes to black beans.
Use enough oil: When you’re cooking the tacos, make sure there’s enough oil in the skillet to prevent the tortillas from sticking and to achieve a nice, golden color.
Don’t overfill the tacos: If you add too much filling, it may spill out during cooking. Aim for 3-4 tablespoons of filling in each corn tortilla.
Serve them immediately: Since these tacos are meant to be slightly crispy, they’re best served fresh from the skillet while they’re still hot.
Frequently asked questions
If your tacos aren’t crispy enough, add some more oil to your skillet and cook the tacos at medium until they’re crisped to your liking. Don’t flip them too often, as this can prevent them from crisping up.
The spice level can easily be adjusted by adding fresh diced chiles, such as jalapeno peppers and serrano peppers. You can also add a dash of cayenne pepper to the bean mixture.
Corn tortillas can sometimes break if they are not warm enough before folding. Try heating them on the skillet for a few seconds more before adding the black bean filling and folding them.
Storing & reheating
If you have any leftover vegan black bean tacos, you can store them for future meals. Just let the tacos cool to room temperature before transferring them to a container.
Fridge
Leftover black bean tacos can be stored in the fridge for up to 3 days. Try to store the filling and tortillas separately to prevent them from becoming soggy. If they’re already made, it’s best to eat them within a day or two.
Freezer
If you won’t be eating the tacos within a week, you can freeze the bean mixture for up to 3 months. If you’re making corn tortillas, refer to my post on how to store homemade tortillas.
Reheating
Reheat the black bean filling in a skillet over medium heat, adding a splash of water or oil if needed. Warm the tortillas separately, then add the filling as written on the recipe card.
Serving size
Depending on the size of your tortillas, this filling mixture should yield about 8 vegan black bean tacos in total. You can make the filling in advance and keep it in the fridge for up to 3 days.
You can also make or buy corn tortillas in advance and store them in the freezer, meaning this recipe is an excellent meal prep option. Just assemble and cook the tacos right before serving!
Watch how to make it
More taco recipes
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Recipe
Vegan Black Bean Tacos (Ready in 20 Minutes)
Equipment
- Chef’s knife
- Cutting board
- Large skillet
- Spatula
Ingredients
Filling
- 3 tablespoons olive oil, divided
- ½ medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt & pepper to taste
- 2 cups cooked black beans
- ½ – 1 cup Grated vegan cheese optional
Tortillas
For dipping
Instructions
Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium-low. Add the onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic and cook for another 30-60 seconds.
- Season the mixture with cumin, paprika, salt, and pepper, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
Assembly
- Once the filling is mixed, add another tablespoon of oil to the skillet and turn it to medium. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds (the number of tortillas you can cook at a time will depend on your pan).
- Scoop about 3-4 tablespoons of the bean mixture onto one half of each tortilla. You can also add grated vegan cheese on top if you want.
- Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
- Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as the pan dries out.
- Serve these vegan black bean tacos warm with a side of vegan avocado cream sauce or Mexican crema. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Mitch Chapman is a food writer, photographer, and one of the founders of Broke Bank Vegan. With a background in healthcare and the restaurant industry, he has a passion for sharing healthy yet flavorful plant-based food.