Black Bean Tacos

There are two types of people in this world: those who lead with their best material, and those who save the best for last. Let’s not mince words — I kind of hate them both. But that’s totally not the point here. The point is that nobody, anywhere, ever, would bury their best material right smack in the middle. Nobody notices the middle. Let’s not mince words — I kind of hate the middle.

Which totally does not explain how I came to be here, in the middle of World Vegan Month, posting my absolute best material for your non-noticing pleasure. I kind of hate when people don’t notice me. But here I am. Here we are. Hi!

Folks, these are my dearly beloved black bean tacos. Vegan doesn’t get any better than this. Unlike me, these tacos love everybody and everything (including a little shredded cheese and sour cream, by the way, if you’re so inclined). They can be all open and vulnerable like that, because they know you’ll love them back. They’re a strong female role model in that way, and as a matter of personal growth, I intend to emulate them. Just wanted to let you know that, so if you see me out and about wearing pickled onions on my head, you’ll know that I’m not crazy. Which should be pretty obvious anyway.



  • These sound absolutely delicious! I was going to make some tortillas anyway, so I’ll definitely try your black bean filling – perfect!ReplyCancel

  • Oh how I miss these yummy tacos (& their amazing creator for that matter!!)… guess maybe I should make some…but you know me…start down that Mexican road and I end up with enchiladas! :)ReplyCancel

    • I thought of you the whole time I was putting this post together. One of my favorite parts! And don’t you ever stop heading down Mexican road until you get to those enchiladas. It’s one of the things I rely on in this world. :) xxReplyCancel

  • With this post, my affection for you is now bordering on the stratospheric.

    I hate the middle, too.


  • Mmmm these look so delicious! If you like black beans, I think you’ll really like my black bean soup. Check it out here:


  • Roxane

    This dish is worthy of sneaking out in the middle of the night to eat the leftovers (if you are lucky enough to have any!)by the light of the fridge with a bag of tortilla chips (nod to NL)! The two girls and I just about finished it all it was soooooo delicious!! Absolutely sublime!!ReplyCancel

  • […] because the original home of cilantro sauce is atop black bean tacos, and I wrote about black bean tacos six months ago. Without cilantro sauce, for whatever […]ReplyCancel

  • […] black bean tacos from a new recipe I discovered at Umami Girl: Plants on a Mission. Delicious! Also made guacamole from the same site…awesome! Ate it all with Red Wrangler Pale […]ReplyCancel

  • I made these quite a bit differently than the recipe because I was limited to what I had on hand, which was white onion, Spanish pepper, jalapeno, homemade tomato paste and re hydrated cooked beans. I know, not at all like the recipe, but it was fantastic! I’m adding it to my recipe box and will make it as directed next time. Thanks for sharing the recipe!ReplyCancel

  • […] with the tacos I did manage to make for the in-laws, this chickpea salad is the kind of vegan food that easily […]ReplyCancel

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