Vegan Black Bean Tacos

These vegan black bean tacos are perfectly crispy, hearty, and satisfying! A savory bean filling is encased in soft yet crispy tortillas, which pair unbelievably well with velvety avocado cream sauce or Mexican crema. Enjoy them for a quick lunch or dinner!

These crispy black bean tacos are light on your wallet (that’s my kind of meal). With simple ingredients, most of which you probably already have in your pantry, you’ll have them ready in less than 20 minutes. If you’re looking for another easy taco recipe, try my vegan fajitas!

Why I love this recipe

I love how straightforward and quick these vegan black bean tacos are to prepare. They’re perfect for busy weeknights or last-minute lunches. Seriously, you only need 7 ingredients!

They’re filled with a mixture of earthy black beans and aromatic spices, like cumin and paprika, providing a perfect contrast to the crispness of the corn tortillas. The addition of onions adds another dimension, creating layers upon layers of flavors.

I love that black beans are a powerhouse of fiber and protein, providing a healthy yet delicious filling. Plus, their well-balanced flavors and mild spice make these black bean tacos a hit with kids too!

Ingredient notes

All of the ingredients in these vegan black bean tacos are easily accessible. Find a breakdown and suitable substitutes below!

Black beans
You can use canned black beans for convenience, but I prefer to cook my own black beans from dry. They’re so much more tender and flavorful this way.

Substitute: Pinto beans, bayo beans, and kidney beans are other great options.

Aromatics
Onion and garlic both add savory, robust notes that balance the earthiness of the black beans. Use fresh onion and garlic for the best flavors, but a reduced amount of garlic powder and onion powder will work in a pinch.

Spices
Cumin and smoked paprika give the filling an earthy, smoky, and rich flavor. And don’t forget some salt and peppa!

Substitute: Feel free to use cayenne, coriander, or taco seasoning.

Corn tortillas
Provide a nutty, crispy shell for the black bean filling. I like to use homemade corn tortillas but store-bought tortillas work too.

Substitute: If you don’t need a gluten-free option, you can use vegan flour tortillas instead.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make crispy black bean tacos with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Start by dicing the onion and mincing the garlic. Cook your black beans if you’re using dried beans, or drain and rinse canned black beans.

If you’re using canned beans, always drain and rinse them thoroughly to eliminate the excess sodium and that “canned bean” flavor.

Cooking

Step 1
Start by sautéing onions in olive oil for 3-4 minutes until they’re soft and translucent. Add the minced garlic and spices, cooking for 1-2 more minutes until fragrant.

Be patient with sautéing the aromatics. Sautéing the onion and garlic until they’re soft and golden helps to develop a deep, sweet flavor base.

Step 2
Next, add the aromatics and black beans to a mixing bowl. Mash the black beans and stir the mixture until well combined.

It’s best to leave some chunks of beans to give the tacos a better texture.

Step 3
Add a bit more oil to the skillet and heat it over medium. Place a tortilla in the pan and scoop some of the black bean mixture onto one half. Add a sprinkle of vegan cheese if you’d like, then fold the tortilla over to create a half-moon shape.

Once the taco is folded, cook it until the tortilla is golden and crispy on both sides. Continue this same process until the rest of the tacos are made. Happy eating!

Remember to press down slightly on the folded tortilla to help the taco hold its shape.

Serving suggestions

These crispy black bean tacos are delicious on their own, but I love to dip mine in avocado crema sauce or vegan Mexican crema for a creamy, cooling element to balance out the hearty black beans.

If you prefer more classic salsas, try my roasted chili corn salsa, salsa verde, salsa fresca, or salsa ranchera. For a burst of color and freshness, add a sprinkle of fresh cilantro or a squeeze of lime juice.

Cooking tips

Season to taste: Always taste your black bean mixture before filling the tacos, and adjust the seasonings as necessary. I love to use a lot of seasonings, especially when it comes to black beans.

Use enough oil: When you’re cooking the tacos, make sure there’s enough oil in the skillet to prevent the tortillas from sticking and to achieve a nice, golden color.

Don’t overfill the tacos: If you add too much filling, it may spill out during cooking. Aim for 3-4 tablespoons of filling in each corn tortilla.

Serve them immediately: Since these tacos are meant to be slightly crispy, they’re best served fresh from the skillet while they’re still hot.

Frequently asked questions

Storing & reheating

If you have any leftover vegan black bean tacos, you can store them for future meals. Just let the tacos cool to room temperature before transferring them to a container.

Fridge
Leftover black bean tacos can be stored in the fridge for up to 3 days. Try to store the filling and tortillas separately to prevent them from becoming soggy. If they’re already made, it’s best to eat them within a day or two.

Freezer
If you won’t be eating the tacos within a week, you can freeze the bean mixture for up to 3 months. If you’re making corn tortillas, refer to my post on how to store homemade tortillas.

Reheating
Reheat the black bean filling in a skillet over medium heat, adding a splash of water or oil if needed. Warm the tortillas separately, then add the filling as written on the recipe card.

Serving size

Depending on the size of your tortillas, this filling mixture should yield about 8 vegan black bean tacos in total. You can make the filling in advance and keep it in the fridge for up to 3 days.

You can also make or buy corn tortillas in advance and store them in the freezer, meaning this recipe is an excellent meal prep option. Just assemble and cook the tacos right before serving!

Watch how to make it

More taco recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.