ObiDelicious Vegan Black Bean Tacos Recipe
If you’ve ever wanted a flavorful, simple yet satisfying vegan dinner, you have to try these vegan black bean tacos. It’s the kind of meal that makes you feel good about what you’re eating while still tasting absolutely amazing. I’ve made these more times than I can count, and every time they hit the table, they disappear fast.
What I love most about these tacos is how easy they are to throw together. You don’t need a ton of fancy ingredients or extra prep work. Just a can of black beans, a few spices, and some fresh toppings, and you’re good to go. It’s the perfect weeknight recipe for when you want something tasty without spending hours in the kitchen.
The base of these tacos is the black bean filling, and honestly, it’s so good you could eat it straight from the pan. You start by sautéing onion, garlic, and a bit of bell pepper in a drizzle of olive oil. Once that sweet smell fills your kitchen, add the black beans, chili powder, cumin, and a little smoked paprika. The spices bring everything to life, and a squeeze of lime at the end adds that bright, fresh flavor that ties it all together.
Let’s get into the recipe proper because I’m sure it’s what brought you here.
Delicious Vegan Black Bean Tacos Recipe
Equipment
- Large skilletWooden spoon or spatula
- Cutting board and knife
- Can opener
- Small mixing bowl (for toppings)
Ingredients
For the black bean filling:
- 2 tbsp olive oil or avocado oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- ½ Lime juiced
For serving:
- 8 small corn or flour tortillas
- 1 avocado sliced or mashed
- 1 cup shredded lettuce or cabbage
- ½ cup diced tomatoes
- ¼ cup chopped cilantro
- Vegan sour cream or cashew crema optional
- Lime wedges for garnish
Instructions
Prepare the veggies:
- Chop onion, garlic, and bell pepper. Set aside.
Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.
Add the pepper and spices:
- Stir in the diced bell pepper, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 5 minutes until the pepper softens.
Add the black beans:
- Pour in the black beans and a splash of water (2–3 tbsp). Mash about half the beans with a fork to create a creamy texture while keeping some whole for bite.
Finish with lime juice:
- Squeeze in the lime juice, stir, and cook for another 2 minutes. Taste and adjust seasoning if needed.
Warm the tortillas:
- Heat tortillas in a dry skillet or microwave until soft and pliable.
Assemble the tacos:
- Spoon the black bean mixture into tortillas, then top with avocado, lettuce, tomato, cilantro, and a dollop of vegan sour cream or crema. Serve with lime wedges.
Nutrition
Obi
Jessica