These Vegan Black Bean Tacos are so easy to make and perfect for a quick and healthy weeknight vegan dinner.
I’m not lying when I say I could eat these Vegan Black Bean Tacos every single night! They’re super easy to make, and you can load your tacos with all the fun toppings you like.
Why Your Body Will Love These Bean Tacos
- Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly, making them a healthy choice for people who need to control their blood sugar levels.
- Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
- Superbulbs – Garlic and onions are superfoods with benefits ranging from heart health to cancer prevention to immune support. They’re loaded with potassium and have anti-inflammatory benefits.
Vegan Black Bean Taco Ingredients
- Black Beans – I used canned black beans because that’s what I always have on hand. You will want to save some of the bean juice for your black bean mixture, so make sure to reserve the juice from at least two cans. If you’re using homemade black beans, you can use the bean juice you have from cooking them or vegetable broth.
- Garlic & Onion – I like to sauté garlic and onion before adding the beans to the pan. They add nice flavor but you can omit if you don’t have them on hand.
- Spices – The spices make this recipe flavorful! I use a mixture of cumin, paprika, garlic, and onion powder. You can also add smoked paprika or chili powder if you like.
- Corn Tortillas – I love using corn tortillas for my tacos. I heat and char them a bit over a gas burner. You could also heat them in the microwave or a pan with some oil if you like.
How To Make The Best Vegan Tacos
- Heat a large pan over medium heat. Add olive oil and onions. Cook for a few minutes, then add garlic and cook for another 30 seconds.
- Add the black beans and all the spices. Mix well and roughly mash the beans with a potato masher or fork. Slowly add the reserved bean liquid until the desired consistency is reached. I used about 3/4 cup. Mix well and cook until beans are heated through.
- Warm corn tortillas on the stove. Fill each with a big spoonful of black bean mixture and top with desired toppings.
Vegan Taco Topping Ideas
You can add so many delicious topping choices to your vegan black bean tacos! Here are just a few that I like to use:
- Guacamole/Avocado
- Salsa/Hot Sauce/Jalapenos (I like to use pickled jalapeños)
- Tomato
- Onion/Pickled Onions
- Cabbage
- Cilantro/Other fresh herbs
- Fresh lime juice
- Lettuce
What are your favorite taco toppings?
Recipe Frequently Asked Questions
- Can I use pinto instead of black beans? Absolutely!
- Can I adjust the spices in the recipe? Yes, you can use less or more, depending on what flavor you like.
- Can the black bean mixture be frozen? Yes, I suggest cooling it completely and freezing it in an airtight container for up to six months.
- How much bean liquid should I add? This really depends on the texture you want. I found I needed more than I originally thought because the beans soaked it up.
- Can I use the bean mixture for something besides tacos? Yes! I have a black bean enchilada recipe coming up using them. You can also use them as a bean dip, in burritos, or on nachos.
Have a question I didn’t answer? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Vegan Taco Recipes?
- BBQ Cauliflower Tacos with Lime Slaw
- Crispy Potato Tacos
- BBQ Black Bean Tacos
- Buffalo Cauliflower Tacos with Ranch Slaw
- Blackened Zucchini Tacos
Easy Black Bean Tacos
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Vegan
Description
These Vegan Black Bean Tacos are so easy to make and perfect for a vegan weeknight dinner!
Ingredients
Scale
- 2 teaspoons olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 3 cans black beans, drained with liquid reserved
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 8 Corn tortillas
- Optional toppings: cabbage, onion, avocado, tomato, salsa
Instructions
- Heat a large pan over medium heat and add olive oil and onions. Cook for a few minutes, add garlic and cook another 30 seconds.
- Add the black beans and all the spices. Mix well and roughly mash the beans with a potato masher or fork. Slowly add in the reserved bean liquid until desired consistency is reached. I used about 3/4 cup. Mix well and cook until beans are heated through.
- Warm up corn tortillas on the stove and fill each with a big spoonful of black bean mixture and top with desired toppings.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Mexican
You have the BEST taco recipes! I love your potato tacos and can’t wait to try this one! I love how you amp up a can of black beans. We could eat tacos several times a week also.