These Vegan Black Bean Tacos are crispy, delicious, and made with just a handful of simple ingredients. Pair with your favorite dipping sauce for a quick and easy meal that's perfect for kids and flexitarians, too!
If there are two things I love it's easy meals and tacos. This Vegan Black Bean Tacos recipe is both! It only takes a few minutes to make the flavorful black bean filling. Then just add the filling to your tacos, crisp them up in a skillet or air fryer, and you're ready to serve with your favorite dipping sauce.
Not only is this meal simple and delicious, but it's also high in protein and naturally gluten-free. You can serve this as a main course, party appetizer, or even a quick lunch. If you're looking for a new favorite vegan black bean recipe, this is the one! Enjoy!
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You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- High Protein
- Kid-friendly
- WFPB & Oil-Free
- Gluten-Free
- Perfect for Tacos Tuesdays or Quick Meals any day of the week!
Is this gluten-free?
Yes! All of these ingredients are naturally gluten-free. Just be sure to check the packaging for cross-contamination--especially on the corn tortillas. Although not traditional, some brands could contain a mix of flour.
Can I make it in the air fryer?
Sure! Just follow the instructions for making and filling the tacos. Instead of cooking them in a skillet, cook them 2 to 3 at a time in the air fryer at 400F (200C) for about 5 minutes, or until crispy and lightly browned on each side.
Ingredient notes
Black Bean Filling
- red onion: I've tried this recipe with both red and white onions, and I prefer red, but any color will work.
- canned black beans: Using canned beans makes this recipe easier but you can definitely use homemade beans if you have them on hand.
- soy milk: Or any unsweetened plant milk.
- fresh cilantro: If you don't like it, leave it out!
- lime juice: For a touch of acidity.
- granulated garlic: Seasoning the beans really helps bring this dish to life!
- cumin
- chili powder
- salt
Additional
- corn tortillas: these should be standard size (about 6 inches). If you only have flour tortillas you can use those instead but it could change the number of tacos this recipe makes.
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Add the diced onion and a tablespoon of water or oil to a medium-sized pot and saute over medium heat until translucent (3 to 5 minutes).
Next, add the beans, soy milk, cilantro, and seasoning to the pot. Continue to cook over medium heat until the beans have softened and the liquid has reduced.
Add a tablespoon of water to the pot and mash the beans with a potato masher.
- Warm the corn tortillas in a microwave, oven, or skillet (this will make them more pliant and easier to fold. See instructions for each method below).
- For each taco, spread about 2 tablespoons of the bean mixture to cover half of the taco.
Fold the tacos over and gently press down. (PS - It's not a big deal if the tortilla cracks a little along the edge since the taco will stick together as if cooks.)
- Cook 3 to 4 tacos in a skillet over medium heat, flipping halfway, until crispy and lightly browned on both sides. Repeat until all of the tacos are done.
- For slightly crispier tacos you can add a drizzle of oil to the skillet, but this is optional.
Hint: Make sure to warm your corn tortillas to make them more pliant before you fold them. (they just need to be soft enough to fold, not fully cooked). Here are three easy methods for this:
- Microwave: Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds.
- Skillet: Heat the tortillas individually in a skillet over medium heat for 20 to 30 seconds per side, or until they are soft.
- Oven: Heat an oven to about 300F or 150C. Place the tortillas on a baking dish and heat for about 3 minutes, or until they are soft.
Variations
Want to switch things up? Here are a few variations you might like.
- Spicy - Add a diced jalapeño when you cook the onions.
- Cheesy - Add a sprinkle of shredded vegan cheese or a dab of cashew queso on top of the beans before you close the taco and cook them.
- Pinto - Follow the recipe, but use pinto beans instead of black!
- Fajita - Add a spoonful of fajita veggies to each taco before pressing it closed.
- Mini - want to turn these into bite-sized appetizers? Just use mini corn tortillas. Depending on the size, you will get between 16 and 24 mini tacos!
- Roll it! - This filling can also be used to make vegan taquitos or flautas!
Equipment
For this recipe, you'll need a pot and skillet. You'll also need a cutting board and knife for the prep work.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve these easy black bean tacos as a main course, lunch meal, or appetizer. I think they're best when paired with a dip like this vegan avocado crema (seen in the photo above). Other dip options include vegan sour cream, cashew queso, vegan chipotle mayo, or restaurant-style salsa.
Storage
Store any leftovers in an airtight container in the refrigerator for up to a week or freeze for up to three months. If you freeze the tacos, be sure to place parchment or baking paper between them so that they don't stick together. Defrost in the refrigerator or freezer and reheat in a skillet, oven, or air fryer.
Top tip
These black bean tacos are best-served crispy, right out of the skillet! If you want to make them ahead, take them off the heat slightly undercooked, then pop them back onto the skillet for 1 minute right before serving.
Related recipes
📖 Recipe
Vegan Black Bean Tacos
Equipment
Ingredients
Black Bean Filling
- ½ red onion diced small
- 15 oz can of black beans
- ¼ cup soy milk (or any unsweetened plant milk)
- 2 tablespoons fresh cilantro chopped, plus more for garnishing
- 1 tablespoon lime juice
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
Additional
- 8 corn tortillas
Instructions
Make the Bean Filling
- Add the diced onion and a tablespoon of water or oil to a medium-sized pot and saute over medium heat until translucent (3 to 5 minutes).
- Next, add the beans, soy milk, cilantro, and seasoning to the pot. Continue to cook over medium heat until the beans have softened and the liquid has reduced.
- Add a tablespoon of water to the pot and mash the beans with a potato masher.
Prep and Cook the Tacos
- Warm the corn tortillas in a microwave, oven, or skillet (this will make them more pliant and easier to fold. See instructions for each method below).
- For each taco, spread about 2 tablespoons of the bean mixture to cover half of the taco. Fold the taco over and gently press down. (Don't worry if the tortilla cracks along the edge since the taco will stick together as it cooks.)
- Cook 3 to 4 tacos in a skillet over medium heat, flipping halfway, until crispy and lightly browned on both sides. Repeat until all of the tacos are done. (For slightly crispier tacos you can add a drizzle of oil to the skillet, but this is optional.)
- Serve and enjoy right away with your favorite dipping sauce!
Notes
- This recipe makes about 8 tacos.
- Microwave: Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds.
- Skillet: Heat the tortillas individually in a skillet over medium heat for 20 to 30 seconds per side, or until they are soft.
- Oven: Heat an oven to about 300F or 150C. Place the tortillas on a baking dish and heat for about 3 minutes, or until they are soft.
Nutrition
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