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Easy vegan black bean tacos are the perfect healthy kid-friendly dinner for taco Tuesday or any night of the week.
Tacos are a pretty ideal go-to dinner recipe. Even on the busiest of nights, I can throw together some savory fillings, warm some tortillas and let everyone pile on their own toppings. This vegan black bean taco recipe is a personal favorite for its versatility and how incredibly easy it is without sacrificing flavor or nutrition.
My family's favorite vegan taco toppings include:
What do you like on your tacos? Let me know in the comments, I'll be sure to give it a try next taco night!
Pack a ton of flavor into your tacos without much extra work with dried seasonings. Reminder: You can find the printable, detailed recipe in the recipe card below.
- Black beans. Inexpensive, full of fiber and protein, black beans are a vegan's best friend.
- Garlic. Fresh garlic adds a wonderful savory, herbal flavor to the black bean filling. You'll bring out the flavor by quickly sautéing the garlic in oil.
- Chili powder. This adds just the right amount of heat to make sure these tacos are still kid-approved.
- Cumin. Dried cumin is a powerfully flavorful spice that gives your tacos a more Mexican flavor profile.
- Onion powder. This is the secret ingredient to amp up the allium flavor in your tacos without actually having to cut up onions.
- Oil. Use neutral canola or avocado oil to le the spices shine in the taco filling.
- Tortillas. I use soft flour tortillas, but you can just as easily use hard taco shells if you prefer crispier black bean tacos.
Substitutions & Swaps
- Spicy vegan black bean tacos: For extra heat, add ¼ to ½ teaspoon of ground cayenne pepper.
- Other beans: Swap out the black beans with pinto beans or chickpeas if that's what you have on hand. You could also make lentil tacos.
- Oil-free: Simply omit the oil. Instead, add all of the ingredients to the hot pan at the same time and heat until warmed.
- Gluten-free: Use corn tortillas.
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You can make the filling ahead of time and reheat it for serving. Store cooled black bean taco filling in an airtight container in the fridge for up to 4 days. Or in the freezer for up to 3 months.
Thaw the filling in the fridge overnight and reheat on the stove or in the microwave to serve.
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Black Bean Tacos
- Heat oil in a skillet on medium heat. Add oil and garlic. Saute for 2 minutes. Add spices (cumin, chili powder, onion powder, pepper, and salt) and saute for another 2 minutes.
- Add the black beans and water to the skillet. Cook until warm, about 6-8 minutes. Leave the beans whole if you prefer, or mash them up a bit.
- Serve beans in warmed tortillas or taco shells with your favorite toppings.
- Nutrition facts include tortilla, but not toppings.
- For extra heat, add some cayenne pepper.