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black bean vegan tacos on a plate
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4.77 from 21 votes

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
Cook Time20 minutes
Total Time35 minutes
Course: Mexican-Inspired
Cuisine: Mexican
Keyword: black bean vegan tacos
Calories: 272kcal
Author: Carolyn Gratzer Cope

Ingredients

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

To serve

Instructions

  • 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.

Notes

  1. 5 cups cooked black beans is 3 15-ounce cans, a total of 1320 grams. Drain the excess liquid but don't rinse them.
  2. 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.
  3. To make a simple crunchy slaw, toss 4 cups shredded cabbage with the juice of one lime and ½ teaspoon fine sea salt.
  4. 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.
  5. 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.

Nutrition

Calories: 272kcal | Carbohydrates: 39.7g | Protein: 12.6g | Fat: 8.2g | Fiber: 14.5g