Spicy black bean tacos are the perfect easy dinner. The warmed corn shells are stuffed with chopped romaine, tomatoes, salsa, onions, and guacamole. Ready in just 20 minutes. Vegan & gluten free.
These spicy black bean tacos have been a family favorite for many years now. Winter, summer, spring, or fall, tacos just always sound good.
(And when it’s too hot to turn on the stove, I turn to these raw tacos for a lighter touch!)
Tacos are an inexpensive meal – made with cost effective pantry & refrigerator staples like beans and vegetables.
Plus, they are ready in about 15 or 20 minutes. That’s good news on hectic weeknights or when I’ve waited a little too long to start dinner.
It’s for these reasons that when people are confused about how to start making vegan meals, I often recommend dishes like tacos.
It’s all well and good to decide to make a positive change. But it’s certainly easier when hunger hits to be able to grab a few essentials and make something that feels like your normal, everyday meal, just without the animal products.
It’s simply a matter of swapping one or two ingredients.
Goodbye, meat. Hello, beans.
Goodbye, dairy-based cheese. Hello, guacamole.
(If you’re not an avocado fan, there are also loads of plant-based cheeses out there that you could try instead.)
Want more easy lunch and dinner ideas? Here are 10 vegan meals you already know how to make.
Spicy black bean tacos
These black bean tacos are teeming with warming spices like cumin, coriander, and ancho chili powder.
They come together in just minutes. And the beans inside give them staying power that will keep you full.
Stuff them with chopped romaine lettuce, tomatoes, salsa, red onions, and guacamole. The mixture of spicy, crunchy, and cool ticks all of the pleasure sensors.
It’s a dinner the whole family will love.
Spicy Black Bean Tacos
For spicy black beans
- Preheat oven to 350 degrees.
- Start by making the spicy black beans. Heat skillet to a medium heat and add extra virgin olive oil to the heated pan. Rotate pan to spread the oil and add minced garlic.
- Set aside 2 Tablespoons of the raw red onions to use as a topping. Sauté remaining onions with garlic in pan until fragrant and translucent, about 3 minutes.
- Add black beans, cumin, chili powder, oregano, coriander, paprika, lime juice, and water to the pan. Use a spatula to fully combine the beans and spices.
- Once the black bean mixture has warmed and any excess liquid has cooked off, add salt to taste.
- Put the corn taco shells in the oven and warm them for 5 minutes.
- Remove shells from oven and stuff them with a spoonful of spicy black bean mixture, chopped tomato, romaine lettuce, red onion, and guacamole.