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    Home Β» Taco night

    Spicy black bean tacos (vegan)

    Published: Mar 5, 2020 Β· Modified: Mar 13, 2023 by Cadry's Kitchen
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe
    Text overlay: Black bean tacos. Vegan and gluten free. Tacos on plate with avocado, tomatoes, and non-dairy cheese.

    This black bean tacos recipe is an easy weeknight dinner. Warmed corn shells are stuffed with chopped romaine or spinach, tomatoes, onions, and avocado.

    Ready in just 20 minutes. Vegan & gluten free.

    Tacos with avocado and tomatoes in holder.

    This easy black bean tacos recipe has 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 raw tacos for a lighter touch!)

    Tacos are an inexpensive meal.

    They’re made with cost effective pantry & refrigerator staples like beans and vegetables.

    Plus, they are ready in about 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.

    (Here are 10 vegan meals you already know how to make!)

    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, avocado.

    (If you’re not an avocado fan, there are also loads of plant-based cheeses out there that you could try instead.)

    In this post:

    Jump to:
    • Easy, weeknight-friendly dinner
    • Canned or homemade beans
    • Step by step instructions
    • How to re-purpose leftovers
    • πŸ“– Recipe

    Easy, weeknight-friendly dinner

    Flavorful 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 your choice of toppings like:

    • Romaine lettuce or baby spinach
    • Tomatoes
    • Pineapple salsa
    • Pickled red onions
    • Guacamole or avocado

    The mixture of spicy, crunchy, and cool ticks all of the pleasure sensors.

    It’s a dinner the whole family will love.

    Canned or homemade beans

    Either homemade or canned beans will work for this recipe.

    I tend to use canned beans, because they are convenient.

    That makes this a simple, pantry-friendly meal that’s perfect for a weeknight.

    But if you’d prefer to use homemade beans made from scratch, that works too.

    You’ll either need one 15 ounce can of beans that’s been drained and rinsed.

    Or 1 Β½ cups of cooked black beans.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Black beans, onions, and garlic in skillet.

    SautΓ© onions and garlic in a skillet.

    Once they are fragrant, add black beans, spices, a squeeze of lime, and a little water to incorporate everything.

    Once any excess liquid has cooked off, add salt to taste.

    Put the black bean mixture into corn shells that have been warmed in the oven or air fryer.

    Then add your choice of toppings.

    How to re-purpose leftovers

    I usually double this recipe, so that I’m sure to have leftovers.

    The beans keep well in the refrigerator in a covered container.

    And they’re great in any of the following recipes:

    • Double decker tacos
    • Vegan taco pizza
    • Vegan black bean burritos with plantains
    • Vegan taco salad in baked tortilla bowl
    Black bean tacos stuffed with avocado, tomatoes, and non-dairy cheese.

    πŸ“– Recipe

    Black bean tacos on plate by napkin.

    Spicy black bean tacos

    Author: Cadry Nelson
    5 from 3 votes
    These spicy black bean tacos are the perfect easy vegan dinner. The warmed corn shells are stuffed with chopped romaine, tomatoes, salsa, red onions, and guacamole. Makes 6 tacos.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 3 people
    Course: Main Course
    Cuisine: Mexican, Vegan
    Keyword: bean tacos, gluten free, weeknight meal
    Prevent your screen from going dark

    Ingredients

    For spicy black beans

    • 1 teaspoon organic canola oil or your preferred neutral-flavored oil
    • 2 garlic cloves minced
    • 1 cup onion chopped small
    • 1 can (15 ounce) black beans drained and rinsed (1 Β½ cups)
    • 1 teaspoon cumin
    • 1 teaspoon ancho chili powder
    • Β½ teaspoon oregano
    • Β½ teaspoon coriander
    • Β½ teaspoon paprika
    • 1 Tablespoon lime juice
    • ΒΌ cup water
    • Salt to taste

    For tacos

    • 6 corn taco shells
    • 1 large tomato chopped small
    • 1 cup romaine lettuce or baby spinach, chopped
    • 1 batch guacamole or 2 sliced avocados

    Instructions

    • Preheat oven to 350 degrees.
    • Start by making the spicy black beans. Heat skillet to a medium heat and add 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. SautΓ© remaining onions with garlic in pan until fragrant and translucent, about 3 minutes.
    • Add black beans, cumin, ancho 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.
      Or warm them in the air fryer. Tuck the corn shells inside of each other, then put them into the air fryer basket. Heat at 370 degrees for 3 to 4 minutes. Be careful removing them from the air fryer basket. They will be hot.
    • Stuff the corn shells with a spoonful of spicy black bean mixture, chopped tomato, romaine lettuce, red onion, and guacamole.

    Video

    Notes

    These tacos are also delicious topped with shredded non-dairy cheddar cheese.Β 
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    Nutrition

    Calories: 281kcal | Carbohydrates: 45g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 599mg | Fiber: 11g | Sugar: 4g | Vitamin A: 2070IU | Vitamin C: 12.3mg | Calcium: 83mg | Iron: 3.4mg

    Content, recipe, and photos updated March 2020. Originally posted March 2012.

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    1. Sarah

      October 30, 2016 at 11:17 pm

      Black Bean Tacos are the best! These look awesome!!!

      Reply
      • Cadry

        October 31, 2016 at 10:02 am

        Thanks, Sarah!

        Reply
    2. Amy Katz from Veggies Save The Day

      October 28, 2016 at 8:00 pm

      I could eat tacos every day! I’m always happy to have another taco recipe. Thanks for sharing!

      Reply
      • Cadry

        October 31, 2016 at 10:02 am

        My pleasure! I could eat tacos every day too… or I would enjoy trying, at least! πŸ˜€

        Reply
    3. Ginny

      October 28, 2016 at 12:06 pm

      I want these tacos Monday through Sunday!

      Reply
      • Cadry

        October 31, 2016 at 10:01 am

        Good call! Why should Tuesday get all of the taco love?

        Reply
    4. Becky Striepe

      October 27, 2016 at 6:42 pm

      These look like a perfect weeknight supper. I think my guys would love them!

      Reply
      • Cadry

        October 31, 2016 at 10:01 am

        Yes, they are great for weeknights. The whole meal is ready in no time at all, and no one is ever unhappy about tacos! πŸ˜€

        Reply
    5. Jenn

      October 27, 2016 at 12:41 pm

      You had me at spicy! Bring on the tacos!!

      Reply
      • Cadry

        October 31, 2016 at 10:00 am

        Gladly! πŸ˜€

        Reply
    6. Mary Ellen @ VNutrition

      October 27, 2016 at 11:57 am

      Yum yum yum! I am obsessed with tacos since starting to eat them in May. These look so good and so does that guacamole!

      Reply
      • Cadry

        October 31, 2016 at 10:00 am

        I still can’t believe you only just started eating tacos in May. You have to eat A LOT of tacos to make up for lost time! πŸ˜‰

        Reply
    7. Kat

      December 04, 2015 at 10:19 pm

      5 stars
      Today I wanted to throw in the towel. I wanted to stuff my face with pizza with real cheese and just PIG OUT. So I did a quick search and found these tacos. I thought this is the perfect comfort food!!! I already had everything in the house except for taco shells which my husband picked up on his way home. I added some green peppers (something I love and always have on hand in frozen diced form) and guacamole (avocado, tomato, garlic, cilantro, onion powder, garlic powder and the other half of the lime used in the beans) and tofutti sour cream. It hit the spot and kept me on track. SO GOOD. As a new and struggling vegan I am so glad I came across your blog with quick, easy, tasty, filling options. You rock!

      Reply
      • Cadry

        December 09, 2015 at 12:16 pm

        Kat, your comment made my day! Thank you so much! I’m really glad that I was able to help. I know how hard it can be when you’re transitioning to going vegan, but still have old cravings. If there’s anything I can do to help out, don’t hesitate to ask! πŸ˜€

        Reply
    8. Diane S

      March 27, 2012 at 3:42 pm

      5 stars
      I made this tonight with a mango salsa (just mixed one mango, one tomato, some dried chili and cilantro). It was delicious. Great contrast between the mango salsa and the spicy beans. Will definitely make again.

      Reply
      • Cadry's Kitchen

        March 27, 2012 at 9:02 pm

        Excellent! I’m glad to hear it, Diane! Mango and black beans complement each other so beautifully.

        Reply
    9. ohladycakes

      March 24, 2012 at 8:30 pm

      This post made me hate body a little for not knowing how to properly digest beans. Any idea how black beans are sprouted? I digest sprouted beans muuuuuch easier.

      PS – tacos are my favorite. Ever.

      Reply
      • Cadry's Kitchen

        March 27, 2012 at 8:42 am

        Have you tried putting a strip of kombu into your bean cooking liquid when you make them? I’ve heard that helps with easier digestion. (Eden canned beans also makes their beans with kombu.) I’ve never sprouted anything; although, I’ve been more interested in trying that lately. I looked it up, and the process of sprouting black beans doesn’t sound too difficult. Let me know if you try it! I’m curious.

        Reply
    10. Andrea

      March 22, 2012 at 5:09 pm

      I second the idea that this recipe would be a great intro to plant-based eating. It sounds delicious. I love avocado on black bean tacos β€” it adds the perfect touch of creamy richness. A couple of kalamata olives would also be nice. πŸ™‚

      Reply
      • Cadry's Kitchen

        March 27, 2012 at 8:36 am

        Oh, yes, kalamata olives would be a great addition! They’re welcome at any dinner as far as I’m concerned.

        Reply
    11. Cara

      March 21, 2012 at 8:41 am

      Can we first talk about that avocado dome? Uh…it is the most beautiful thing ever, Cadry! Can one be in love with an avocado dome? I am πŸ™‚ And spicy beans? Girl, this is my post!

      Reply
      • Cadry's Kitchen

        March 21, 2012 at 12:17 pm

        I’d love to talk about avocado. It’s one of my favorite subjects! Seriously, what isn’t improved upon by avocado?

        Reply
        • Cara

          March 21, 2012 at 2:10 pm

          I have a feeling that we could have a long chat over tea about avocados… πŸ™‚ ha

          Reply
    12. Caitlin

      March 21, 2012 at 7:22 am

      yummy!!!!!!!!! i love black bean tacos! your spice combo looks delish!

      Reply
      • Cadry's Kitchen

        March 21, 2012 at 12:16 pm

        Thanks, Caitlin! Black bean tacos are like pizza – they almost always sound good!

        Reply
    13. GiGi

      March 20, 2012 at 9:10 pm

      Perfect food for a veggie neophyte. What am I saying, perfect food for anybody. The pics are quite grand!!!

      Reply
      • Cadry's Kitchen

        March 21, 2012 at 12:14 pm

        Thanks, Gigi! Beans are a great gateway food because they’re pretty familiar to people and can be used in such a variety of recipes. They don’t seem to scare people off the way that tofu or seitan can.

        Reply

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