Black Bean Vegan Tacos
These super-savory and satisfying black bean vegan tacos have been one of our favorite meals for the better part of two decades. They're easy, make-ahead friendly, and highly customizable. This recipe makes a lot, because the beans keep very well and can easily provide two dinners over the course of a week. It's also a favorite for casual dinner parties.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Mexican-Inspired
Cuisine: Mexican
Keyword: black bean vegan tacos
Calories: 272kcal
Author: Carolyn Gratzer Cope
For the beans
- 2 tablespoons (30 ml) olive or safflower oil
- 1 medium yellow onion finely diced
- 1 medium green bell pepper finely diced
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 8 medium cloves garlic chopped
- 5 cups 1(320 grams) cooked black beans (see note 1)
- 1 cup (250 ml) vegetable broth
- 1 tablespoon chili powder see note 2
- 2 teaspoons ground cumin
- 1 teaspoon sweet smoked paprika
Heat the oil in a 12-inch skillet over medium-high heat.
Add the onion, green pepper, salt, and pepper and cook, stirring occasionally, until lightly browned and softened, about five minutes.
Add garlic and cook, stirring, one minute more.
Pour in the broth, chili powder, cumin, and smoked paprika and give it all a good stir.
Stir in the beans.
Bring liquid to a boil, then reduce heat to maintain a simmer and cook until beans are heated through and liquid has thickened up a bit, about five minutes.
Use the back of your spoon to smash some small percentage of the beans, then stir together.
Let the mixture rest for a few minutes before serving.
- 5 cups cooked black beans is 3 15-ounce cans, a total of 1320 grams. Drain the excess liquid but don't rinse them.
- By chili powder, I mean the American-style spice blend that contains some fractional percentage of ground hot chili peppers along with other herbs and spices.
- To make a simple crunchy slaw, toss 4 cups shredded cabbage with the juice of one lime and ½ teaspoon fine sea salt.
- I like to put the toppings in small bowls on the table and let everyone help themselves. Kids like these tacos anyway, but it helps their enthusiasm level to have been a part of the process.
- Beans and cilantro sauce keep well in separate airtight containers in the fridge for a week or in the freezer for a year. Beans can be reheated in the microwave or on the stovetop. Pickled onions last in the fridge for a month. Assemble tacos just before serving.
Calories: 272kcal | Carbohydrates: 39.7g | Protein: 12.6g | Fat: 8.2g | Fiber: 14.5g