Vegan Black Bean Tacos

Crunchy black bean tacos that are full of flavor.

Course Main Course

Cuisine Mexican

Keyword black bean tacos, crispy black bean tacos, vegan black bean tacos

Prep Time 5

Cook Time 15

Total Time 20

Servings tacos

Calories 190kcal

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 cloves garlic, 1/2 teaspoon onion powder, and a handful of cilantro (optional).
Blend until you have a thick and creamy mixture.

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.
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.)

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.
Serve hot with nacho cheese sauce, salsa, or your favorite taco toppings.

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
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.
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.