These savory, satisfying black bean vegan tacos have been a favorite for nearly two decades. They’re quick to make, work well as make-ahead meals, and are highly customizable. Below you’ll find what you need, how to prepare them, and tips for serving.
Why we love this recipe
This dish is proof that plant-based food can be just as savory and satisfying as any other meal. I developed the recipe when we were eating more plant-based and had young kids and neighborhood friends for dinner often. Served family-style, these tacos worked for everyone.
Highlights:
- Super-flavorful — black beans hold their own and take well to bold seasonings.
- Flexible — the seasoned beans pair beautifully with the toppings suggested here or with many other choices.
- Make-ahead friendly — this recipe yields plenty and keeps well for extra meals.
- Kid-friendly — letting everyone build their own tacos makes them popular with kids.
What you’ll need
Here’s a quick look at the ingredients used to make these tacos.
- I typically use canned black beans for speed, though beans cooked from dried will also work and add depth. If using canned beans, drain but don’t rinse — the clingy liquid helps the sauce. Make sure beans are well salted.
- Flavor comes from a blend of chili powder (the American-style mix), ground cumin, and smoked paprika. Use sweet or hot paprika to taste.
- If you like heat, mince a fresh jalapeño and add it with the garlic. It’s optional and easy to omit for kids.
- Cilantro sauce brightens the tacos; if you prefer not to make it, use chopped fresh cilantro.
- Pickled red onions add acidity and crunch; they’re quick to make and keep for weeks.
- Sliced avocado or guacamole provides creaminess.
- Use either corn or flour tortillas, depending on your preference.
- Other great toppings include pico de gallo or a simple crunchy cabbage slaw tossed with lime juice and salt.
How to make them
Overview of the preparation steps. Full details appear in the recipe card below.
- Sauté the onion and bell pepper until softened and lightly browned.
- Add garlic, then stir in the broth and spices.
- Add the beans and simmer until heated through and the sauce thickens slightly.
- Smash a portion of the beans with the back of a spoon and stir to combine; let rest a few minutes before serving.
Expert tips and FAQs
They work well in taco bowls or grain bowls and keep the dish vegan. They’re also excellent alongside fried or scrambled eggs or served with grilled steak for non-vegan meals.
Yes. Store beans and cilantro sauce separately in airtight containers in the fridge for up to a week or freeze for longer. Reheat beans in the microwave or on the stovetop. Pickled onions keep for about a month. Assemble tacos just before serving or let guests build their own.
More favorite Mexican-inspired vegan recipes
- Sweet potato and black bean tacos
- Perfect guacamole
- Spicy pepitas
- Classic margarita on the rocks
Black Bean Vegan Tacos
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Ingredients
For the beans
- 2 tablespoons (30 ml) olive or safflower oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 8 medium cloves garlic, chopped
- 5 cups cooked black beans (about 3 15-oz cans, drained but not rinsed)
- 1 cup vegetable broth (250 ml)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sweet smoked paprika
To serve
- 24 taco-sized flour or corn tortillas
- Sliced avocado or guacamole
- Cilantro sauce or chopped cilantro
- Pickled red onions
- Pico de gallo
- Cabbage slaw (optional)
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat.
- Add the onion, green pepper, salt, and pepper. Cook, stirring occasionally, until lightly browned and softened, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute more.
- Pour in the broth, then stir in the chili powder, cumin, and smoked paprika.
- Stir in the beans.
- Bring the liquid to a boil, then reduce heat to a simmer and cook until the beans are heated through and the liquid has thickened slightly, about 5 minutes.
- Use the back of a spoon to smash some of the beans, then stir to combine.
- Let the mixture rest a few minutes before serving. Serve with warm tortillas and desired toppings.
Notes
- Five cups cooked black beans equals about three 15-ounce canned beans (drained but not rinsed), roughly 1320 grams total.
- Chili powder refers to the American-style spice blend that combines ground chilies with other spices.
- For a simple crunchy slaw, toss 4 cups shredded cabbage with the juice of 1 lime and ½ teaspoon fine sea salt.
- Arrange toppings in small bowls and let everyone assemble their own tacos — kids especially enjoy this.
- Store beans and cilantro sauce in separate airtight containers in the fridge for up to a week, or freeze for longer storage. Reheat beans on the stovetop or in the microwave. Pickled onions keep about a month in the fridge.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.