Vegan Black Bean Tacos (Ready in 20 Minutes)
These black bean tacos are warm and tender on the inside, with a slightly crispy corn tortilla on the outside. Serve them with a side of velvety avocado cream sauce or tangy Mexican crema!
Equipment
- Chef’s knife
- Cutting board
- Large skillet
- Spatula
Ingredients
Filling
- 3 tablespoons olive oil, divided
- ½ medium white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt & pepper to taste
- 2 cups cooked black beans
- ½ - 1 cup Grated vegan cheese optional
Tortillas
For dipping
Instructions
Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium-low. Add the onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic and cook for another 30-60 seconds.
- Season the mixture with cumin, paprika, salt, and pepper, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
Assembly
- Once the filling is mixed, add another tablespoon of oil to the skillet and turn it to medium. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds (the number of tortillas you can cook at a time will depend on your pan).
- Scoop about 3-4 tablespoons of the bean mixture onto one half of each tortilla. You can also add grated vegan cheese on top if you want.
- Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
- Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as the pan dries out.
- Serve these vegan black bean tacos warm with a side of vegan avocado cream sauce or Mexican crema. Happy eating!
Notes
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.
If you're using canned beans, always drain and rinse them thoroughly to eliminate the excess sodium and that "canned bean" flavor.
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.
It's best to leave some chunks of beans to give the tacos a better texture.
Remember to press down slightly on the folded tortilla to help the taco hold its shape.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1taco | Calories: 160kcal | Carbohydrates: 22.1g | Protein: 5.4g | Fat: 6.1g | Saturated Fat: 0.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 219.6mg | Fiber: 5.3g | Sugar: 0.8g | Vitamin A: 76.3IU | Vitamin C: 0.9mg | Calcium: 37.4mg | Iron: 1.5mg
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