Easy Black Bean Tacos
Cristian
Home Cook & Father | 5+ Years Experience
Published: January 8, 2026 | Updated: January 8, 2026
✓ Family-Tested Recipe: These black bean tacos are our fastest weeknight dinner. Even my meat-loving friends request this recipe after trying it!
Quick and flavorful black bean tacos with homemade taco seasoning. Loaded with toppings and ready in just 20 minutes. Perfect weeknight vegan dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings (8-10 tacos)
Ingredients
- •2 cans (15oz each) black beans, drained and rinsed
- •1 tablespoon olive oil
- •1 small onion, diced
- •2 cloves garlic, minced
- •1 tablespoon chili powder
- •1 teaspoon cumin
- •1/2 teaspoon paprika
- •1/2 teaspoon oregano
- •1/4 teaspoon cayenne pepper (optional, for heat)
- •1/2 cup vegetable broth or water
- •Salt and pepper to taste
- •8-10 small corn or flour tortillas
- •Toppings: diced tomatoes, shredded lettuce, avocado, cilantro, lime wedges, salsa, vegan sour cream
Instructions
- 1
Sauté aromatics
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant.
- 2
Season the beans
Add drained black beans to the skillet. Stir in chili powder, cumin, paprika, oregano, cayenne (if using), salt, and pepper. Pour in vegetable broth. Stir well to combine all ingredients.
- 3
Simmer and mash
Bring mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until liquid reduces slightly. Use a potato masher or fork to lightly mash about half the beans, leaving the rest whole for texture. The mixture should be thick but scoopable.
- 4
Warm tortillas
While beans simmer, warm tortillas. For corn tortillas, char directly over a gas flame or in a dry skillet for 30 seconds per side. For flour tortillas, wrap in damp paper towels and microwave for 30 seconds, or warm individually in a dry skillet.
- 5
Assemble tacos
Place 2-3 tablespoons of seasoned black beans in each warmed tortilla. Top with diced tomatoes, shredded lettuce, sliced avocado, fresh cilantro, salsa, and vegan sour cream. Serve with lime wedges for squeezing over tacos.
Nutrition Information
Calories
320 calories
Protein
14g
Fat
8g
Carbs
50g
Fiber
14g
Frequently Asked Questions
Can I use canned or dried black beans?
Both work! Canned beans are convenient for quick weeknight meals - just drain and rinse. If using dried beans, cook 1 cup dried beans (yields about 3 cups cooked) until tender before following the recipe. Dried beans have better texture and flavor but require advance planning. Canned beans are the practical choice for 20-minute tacos.
Are corn or flour tortillas better for these tacos?
Both are delicious! Corn tortillas are traditional for Mexican tacos, gluten-free, and have authentic flavor. They're more delicate and best warmed to prevent breaking. Flour tortillas are softer, more pliable, and hold more filling without tearing. For authentic taste, choose corn. For ease and heartiness, choose flour. Ultimately, use whichever you prefer!
How do I prevent my tacos from getting soggy?
The key is draining excess liquid. Cook beans until most liquid evaporates - they should be thick, not soupy. Pat watery toppings like tomatoes dry with paper towels. Add wet ingredients like salsa and sour cream right before eating, not in advance. If meal prepping, store components separately and assemble tacos just before serving.
What are the best toppings for black bean tacos?
Classic toppings include diced tomatoes, shredded lettuce, avocado or guacamole, fresh cilantro, lime juice, salsa (mild or spicy), and vegan sour cream. For more flavor, add pickled red onions, jalapeños, corn salsa, cabbage slaw, hot sauce, or vegan queso. Don't skip the lime - it brightens all the flavors! A sprinkle of nutritional yeast adds cheesy flavor.
Can I make black bean taco filling ahead?
Absolutely! The bean filling actually tastes better after the flavors meld. Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if too thick. The filling also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
How can I add more protein to these tacos?
Black beans already provide 14g protein per serving, but you can boost it further. Add crumbled firm tofu or tempeh when sautéing the beans. Top with roasted chickpeas for crunch. Mix in cooked quinoa to the bean mixture. Add hemp seeds or pepitas as toppings. For non-vegans, a fried egg on top adds protein and richness.