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    Home » Meals » Dinner

    Vegan Black Bean Tacos

    Published Feb 1, 2021 · Updated Feb 1, 2021 · 1 Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Easy vegan black bean tacos are the perfect healthy kid-friendly dinner for taco Tuesday or any night of the week.

    hand holding a vegan black bean taco with lettuce and tomato as toppings
    Jump to:
    • Ingredients
    • Substitutions & Swaps
    • Storage
    • Recipe
    • Comments

    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:

    • Vegan nacho cheese
    • Vegan sour cream
    • Chopped tomatoes
    • Shredded lettuce
    • Pickled jalapeños
    • Grilled corn

    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!

    Ingredients

    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.

    ingredients for tacos: chili powder, cumin, onion powder, tortillas, black beans
    • 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.
    steps to make vegan black bean taco filling in a skillet on the stove

    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.
    close up on vegan black bean tacos with lettuce, tomato and cilantro in soft tortillas

    Storage

    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.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    Black Bean Tacos

    Karissa Besaw
    Black bean tacos make for an easy meatless dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Dinner, Lunch
    Cuisine American, Mexican, Vegan
    Servings 8 tacos
    Calories 193 kcal

    Ingredients
      

    • 1 tablespoon oil
    • 3 cloves garlic minced
    • ¼ teaspoon salt or to taste
    • ¼ teaspoon black pepper
    • 1 teaspoon cumin
    • 1 teaspoon onion powder
    • 2 teaspoons chili powder
    • 2 (15-ounce) cans black beans drained and rinsed
    • 3 tablespoons water or tomato sauce
    • 8 tortillas or hard taco shells
    • your favorite toppings

    Instructions
     

    • 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.

    Notes

    • Nutrition facts include tortilla, but not toppings.
    • For extra heat, add some cayenne pepper.

    Nutrition

    Calories: 193kcalCarbohydrates: 31gProtein: 8gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 288mgPotassium: 290mgFiber: 6gSugar: 1gVitamin A: 156IUVitamin C: 1mgCalcium: 56mgIron: 3mg
    Tried this recipe?Let us know how it was!

    More Vegan Dinner Recipes

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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