Black Bean Tacos

Name: Vegan Black Bean Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 small corn or wheat tortillas; 2 (15 oz) cans black beans (drained and rinsed or about 3 cups); 2 tablespoons olive oil ((divided) 1 for the filling and 1 for cooking); 2 teaspoons taco seasoning; 1 teaspoon cumin; 1 teaspoon smoked paprika; 2-3 cloves of garlic (or 1/2 tsp garlic powder); 1/2 teaspoon onion powder; 1/4 cup cilantro (optional)

by Monica Davis on June 16, 2026 0 comments

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These vegan black bean tacos make a quick, easy, high-protein meal using a few simple, everyday ingredients you probably already have on hand.

Three vegan black bean tacos on a blue plate with Mexican pickled onions and sliced avocado on the side.

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Why make this recipe

With a simple can of black beans, some basic spices, and tortillas, you can have delicious and affordable tacos in no time. These crispy plant-based tacos are naturally vegan and gluten-free, making them the perfect easy weeknight dinner.

Ingredients and substitutions

Black Beans – I use two cans of black beans, with the liquid drained. You can swap these for any other type of bean that you choose. You can also use fresh cooked black beans.
Garlic – I recomend using fresh garlic, blended with the beans in the food processor. If you don’t have a food processor and need to mash the beans by hand, then use garlic powder instead.
Spices – Season the beans with your favorite Mexican-style spices. I like to use taco seasoning, cumin, smoked paprika, garlic, and onion powder. For spicier tacos, add some red pepper flakes, cayenne, chili powder, or chipotle pepper.
Fresh Cilantro – or other fresh herbs like parsley. (optional)
Tortillas – Corn tortillas, flour tortillas, or hard shell tacos.

Helpful tools

Skillet – to fry the tacos in, making them crispy. (optional) You can also bake tacos on a baking sheet to crisp them up.

How to make crispy black bean tacos

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Drain and rinse two cans of black beans, then add them to a food processor along with 1 tablespoon olive oil, 2 teaspoons taco seasoning, 1 teaspoon cumin, 1 teaspoon smoked paprika, 2-3 cloves garlic, 1/2 teaspoon onion powder, and a handful of cilantro (optional).

Step 2 – Blend until you have a thick and creamy mixture.

Black bean taco filling in a food processor before it is blended. — Add all of the taco filling ingredients to a food processor and blend.

Black bean taco mixture spread on corn tortillas. — Add all of the taco filling ingredients to a food processor and blend.

Step 3 – Wrap your corn or wheat tortillas individually in a damp paper towel and microwave them for about 20 seconds to soften and make them pliable. This will prevent them from ripping when folding.

Step 4 – Lay out your softened tortillas and spread an even layer over them, then fold in half. (You can add some vegan cheese to the middle at this time as well if you choose.)

Step 5 – Add a small amount of oil to a heavy-weight frying pan and fry your bean tacos over medium heat for about 3-4 minutes on each side until golden brown.

Vegan black bean taco folded over before frying. — Fold the black bean-filled tortillas in half.

Black bean taco being fried in a hot oiled skillet to heat and crisp them up. — Fold the black bean-filled tortillas in half.

Step 6 – Serve hot with vegan queso dip, salsa, or your favorite taco toppings.

You can also use the black bean filling as a dip with corn chips, as a filling for bean-and-cheese quesadillas, or to top vegan tostadas.

Pro Tips

For high-protein tacos, I like to fry up some Beyond Meat crumbles or their equivalent and add them to the center of the black bean tacos. It adds protein, flavor, and a nice texture.
You can also add a tablespoon of water to the bean mixture and blend until creamy for a delicious black bean dip.
If your taco seasoning does not contain salt, add 1/2 teaspoon of salt to the black bean mixture.
You can omit the oil in this recipe if you don’t want to use it. You can cook your tacos on a dry hot pan instead. They just don’t get quite as crispy and golden brown as when using oil.

A black bean taco being dipped in vegan queso dip. — Black bean tacos dipped in vegan queso.

How to bake the tacos

If you want to bake your tacos instead of frying them, place them on a baking sheet, brush them with a little oil, and bake at 425°F for about 30 minutes, flipping them after 15 minutes.

Vegan taco toppings

I like to set up a little taco bar and let my family assemble their own tacos. Here are a few of our favorite taco toppings. You don’t need them all; pick a few that your family likes.

Storage and reheating

Refrigerate: The leftover black bean taco filling will keep well in an airtight container in the refrigerator for about 3-4 days. I don’t recommend storing stuffed tacos since the taco shell will become soggy. Store the ingredients separately until you are ready to serve.

Freeze: The taco filling also freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the black bean mixture in the microwave for about 2 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.