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    Home » Taco night

    Spicy black bean tacos (vegan)

    Updated: Jun 1, 2025 · Published: Mar 5, 2020 by Cadry's Kitchen · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 25 Comments

    Jump to recipe Watch video
    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 finished with chopped romaine, 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.

    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.

    Flavorful black bean tacos are teeming with warming spices like cumin, coriander, and ancho chili powder. Then the beans are piled into crunchy hard shells with all your favorite toppings.

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

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving suggestions
    • Storage, reheating & repurposing
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “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!” – Kat

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for black bean tacos.

    Oil: Avocado oil is my go-to, but any neutral-flavored cooking oil works well here.

    Produce: Garlic, onion, tomato, and lettuce. Then finish with your choice of avocados or guacamole.

    Black beans: Either homemade or canned beans will work for this recipe. You’ll need one 15-ounce can of beans (drained and rinsed), or 1 ½ cups of cooked black beans.

    Seasonings: Cumin, ancho chili powder, oregano, coriander, paprika, and salt.

    Ancho chili powder is made with one ingredient – dried ancho chilies. It is flavorful but not hot. It can be replaced with standard chili powder, which is a blend of seasonings.

    Lime juice: Choose freshly squeezed over bottled for the best flavor.

    Taco shells: Hard taco shells add delicious crunch, but they can be replaced with whatever tortillas you prefer.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Onions and garlic sauteing in pan.

    Sauté 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.

    Spices on black beans in skillet.

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

    Black beans in skillet with onions, garlic, and spices.

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

    Then add your choice of toppings.

    Make it your own

    You can make this dish your own by varying the filling and toppings.

    • Replace black beans with pinto beans or chickpeas
    • Finish the tacos with shredded vegan cheese
    • Replace lettuce with shredded cabbage mix
    • Replace onion topping with pickled red onions
    • Add quick pickled jalapenos to the finished tacos for heat

    Serving suggestions

    Serve your tacos with any of these tasty side dishes:

    • Sweet fried plantains
    • Pineapple salsa or oven-roasted tomato salsa & tortilla chips
    • Guacamole & tortilla chips
    • Vegan 7-layer dip

    Storage, reheating & repurposing

    Store leftover black bean taco mixture in an airtight container in the refrigerator. It will keep for 3 or 4 days.

    Reheat in the microwave or in a skillet on the stove. If the beans have dried out, add a splash of water.

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

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Black bean tacos in crunchy shells with avocado and shredded vegan cheese.

    Spicy black bean tacos

    Author: Cadry Nelson
    5 from 4 votes
    These spicy black bean tacos are the perfect easy vegan dinner. The warmed corn shells are finished with chopped romaine, tomatoes, 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

    Ingredients

    For spicy black beans

    • 1 teaspoon avocado oil or your preferred neutral-flavored oil
    • 1 cup onion chopped small
    • 2 garlic cloves minced
    • 1 can (15-ounce) black beans drained and rinsed (1 ½ cups)
    • 1 teaspoon cumin
    • 1 teaspoon ancho chili powder
    • ½ teaspoon oregano
    • ½ teaspoon coriander
    • ½ teaspoon paprika
    • 1 Tablespoon lime juice
    • ¼ 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. (If you prefer to warm your taco shells in the air fryer, you can skip this step.)
    • Put oil in a skillet and bring to a medium heat. Set aside 2 Tablespoons of the onions to use as a topping. Then add the remaining onions and garlic to the pan. Saute until fragrant and translucent, about 3 minutes.
    • Add drained 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 the taco shells 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, onion, and guacamole or avocado.

    Watch how to make it

    Notes

    Store leftover black bean taco mixture in an airtight container in the refrigerator. It will keep for 3 or 4 days.
    Reheat in the microwave or in a skillet on the stove. If the beans have dried out, add a splash of water.
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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 updated April 3, 2024. Originally posted March 2012.

    More Taco night

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      Crunchy soy chorizo tacos with black beans (Easy Trader Joe’s dinner!)
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      Oven roasted tomatillo salsa verde recipe
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      Roasted tomato salsa with onion, garlic & jalapeño
    • Crispy corn tortilla strips made in the air fryer garnishing burrito bowl.
      Air fryer tortilla strips: Crispy snack & salad topper
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    Comments

      5 from 4 votes (1 rating without comment)

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    1. Sarah

      October 30, 2016 at 11:17 pm

      5 stars
      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! 😀

        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! 😀

        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! 😀

        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! 😉

        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! 😀

        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. 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 — it adds the perfect touch of creamy richness. A couple of kalamata olives would also be nice. 🙂

      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
    10. 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 🙂 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… 🙂 ha

          Reply
    11. 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
    12. 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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    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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