VEGAN BLACK BEAN TACOS (QUICK + EASY)
Vegan Tacos with black beans are simple, delicious and perfect for a quick and easy vegan weeknight dinner that’s ready in 30 minutes! Keep them simple or load them up with all the toppings!
I love making tacos! You’ll find an assortment of vegan tacos here on TSV like these Grilled Baja Tofu Tacos, Quick & Easy Chickpea Tacos, Kimchi Tofu Scramble Breakfast Tacos , Vegan Street Tacos and Roasted Poblano Taco Sliders. It’s good to have variety!
This quick and easy vegan taco recipe with black beans, salsa, lettuce and avocado has been on my meal rotation for the last couple of weeks. They’re gluten free, low fat with an option to be oil free, easy to make and absolutely delicious!
There is nothing boring about these healthy black bean tacos, the black beans are full of flavor and completely filling. Load your tacos with all the goodies like avocado, vegan cheese, vegan sour cream, or keep them simple with shredded leafy greens and salsa.
When you’re are feeling in the mood for tacos or get a craving for vegan Mexican cuisine, give these easy black bean tacos a try. I’m 100% certain you will love them as much as I do!
Black Bean Taco Ingredients
- Black beans: The black bean mixture is so full of flavor, you’re going to love it. It’s simply 2 drained cans of black beans, an onion, an optional jalapeno for a kick of heat, cumin and oregano. It’s quick and easy to make, and ready in about 15 minutes. If you prefer making black beans from scratch using dried beans, try these tasty Instant Pot Black Beans.
- Leafy greens: Adding shredded leafy greens adds a nice layer of freshness.
- Salsa: For convenience, use store bought salsa and pico de gallo. Or make your own homemade Fresh Corn Salsa, Mango Salsa and/or Pico de Gallo with these quick and easy recipes!
- Lime: Add a squeeze of lime over top of your finished taco for a nice punch of zestiness!
- Tortillas: Use your favorite tortillas, corn or flour.
- Optional Garnish: For creaminess, add sliced avocado or a dollop of vegan cashew sour cream or drizzle of Sriracha Cashew Cream. For cheese, my favorite vegan cheese is Miyokos’s Mozz. I like to crumble it between my fingers, adding it on top – so good!
How To Make Black Bean Tacos
- Make the black beans. Start with making the black beans on the stovetop with the onion and spices (see recipe card below for full instructions). Once done, mash half of the beans and add a little extra water or broth as needed if the mixture is too thick. Mashing the beans allows them to clump together and stay put in your taco instead of falling all over.
- Prep the taco toppers: Prep the romaine or lettuce, gather the salsas and other taco toppers.
- Warm the tortillas. I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often, until they are lightly charred around the edges.
- Assemble your vegan tacos. Lay the tortilla flat and start layering with the black beans, leafy greens, salsa, avocado or vegan cheese, and finish with a squeeze of lime overtop and sprinkle of salt.
Enjoy the simples, and enjoy them often!
How To Store Leftovers
Store in the refrigerator or freezer: Keep leftover black beans and the components in the refrigerator for 4 – 5 days, stored separately in covered containers. For longer storage of the black beans, they will keep in the freezer for 2 – 3 months in freezer safe containers. Let thaw before reheating.
To reheat the beans: Warm the beans on the stove over low, stirring occasionally, until warmed through. Alternately, place them in the microwave for 30 second intervals, stirring each time, until warmed.
More Mexican Recipes You’ll Love
- Black Bean Fajitas + Guacamole
- Quinoa Stuffed Peppers
- Raw Taco Salad
- Deconstructed Nacho Bowl
- Quick & Easy Chickpea Tacos
- See all vegan Tex-Mex Inspired recipes on TSV!
If you try this vegan tacos recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
BLACK BEAN TACOS
Vegan Tacos with black beans are simple, delicious and perfect for a quick and easy vegan weeknight dinner! Keep them simple or load them up with all the toppings!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes about 10 tacos 1x
- Category: Entree
- Method: Simmer
- Cuisine: Vegan, Tex-Mex, Mexican
- 1 tablespoon water or 1/4 cup water for water saute
- 1 small onion, diced
- 1 small jalapeno, seeds removed and diced, optioanal
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- salt, to taste
- 2 cans (15oz) black beans, drained and rinsed
- 1/4 – 1/2 cup water or vegetable broth
- corn or flour tortillas, warmed
- romain or lettuce, shredded
- Pico de Gallo, Corn Salsa, and/or Mango Salsa
- avocado, sliced
- chopped cilantro
- lime wedges
- vegan cheese (my favorite is Miyoko’s Mozz, crumbled)
Black Beans: In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 – 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.
Warm the tortillas: I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.
Assemble: Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.
Makes about 10 tacos, 2 tacos per serving.
Store in the refrigerator or freezer: Keep leftover black beans in the refrigerator 4 – 5 days, stored in covered containers. For longer storage, keep in the freezer for 2 – 3 months in freezer safe containers. Let thaw before reheating.
To Reheat: Warm the beans on the stove over low, stirring occasionally, until warmed through. Alternately, place them in the microwave for 30 second intervals, stirring each time, until warmed.
These Instant Pot Black Beans made from scratch using dried beans would be great too!
For creaminess, try adding a dollop of Vegan Sour Cream or Sriracha Cashew Cream.
Keywords: vegan tacos, black bean tacos
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Perfect black bean taco, or in our case, burrito filling…with rice, pico de gallo and guacamole. Easy prep with pantry staples. Delish!