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Vegetarian Black Bean Tacos

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Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Vegetarian Black Bean Tacos

Based on your feedback and my desire to create more plant-based recipes for vegetarians and those who are trying to cut down on their meat consumption (try Meatless Monday!), you’ll love these Crunchy Black Bean Tacos. Make it a fiesta with cilantro lime rice and guacamole on the side! And if you prefer beef, these slow cooker beef tacos are a favorite in my house!

vegetarian black bean tacos in crispy shells

Taco Tuesday is always a popular night at my house. And since these tacos are vegetarian, they’re also perfect for Meatless Mondays. But really, who are we kidding? Tacos are an excellent idea any night of the week! These vegetarian tacos with black beans are such an easy weeknight dinner. Using canned beans instead of dried saves a ton of time. Plus, beans are a great, inexpensive pantry staple. Infused with Mexican spices and topped with all my favorite fixins, these tasty vegetarian tacos are so hearty, satisfying, and delicious.

What is a good side to serve with tacos?

These crunchy tacos are full of protein, fiber, and vegetables, making them a filling meal on their own. But if you’re looking for a side dish, try one of these:

Variations:

  • Swap crispy corn taco shells for flour tortillas or corn tortillas.
  • Top tacos with jarred salsa or my No-Cook Salsa instead of fresh tomatoes.
  • If you don’t have black beans, substitute them with canned pinto beans.
  • Use Monterey jack or cotija cheese instead of cheddar.
  • Add jalapenos to the black bean mixture or top your taco with raw jalapenos to make these spicy black bean tacos.
  • Serve the black bean mixture and taco toppings on tostada shells instead of taco shells.

seasoned black beans in a skilletvegetarian tacos

More Taco Recipes You’ll Love:

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Vegetarian Black Bean Tacos

4.95 from 53 votes
8
Cals:367
Protein:13
Carbs:42
Fat:15.4
Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.
Course: Dinner, Lunch
Cuisine: American, Tex Mex
vegetarian black bean tacos in crispy shells
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield: 4 servings
Serving Size: 2 tacos

Ingredients

For the beans:

  • 1 tablespoon olive oil
  • ½ small yellow onion, diced
  • 1 garlic clove, minced
  • 1 15-ounce can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon tomato paste
  • 1 tablespoon water

For the tacos:

  • 8 hard corn taco shells, I like Old El Paso Stand ‘n Stuff
  • 4 ounces Hass avocado, from 1 small
  • Juice from 1/2 small lime
  • Pinch kosher salt
  • Freshly ground black pepper, to taste
  • ½ cup shredded cheddar cheese
  • 1 plum tomato, diced
  • 1 cup shredded romaine lettuce

Instructions

  • Preheat oven according to taco shell package directions. Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.
    taco shells
  • Meanwhile, heat a large skillet over medium heat. Add the olive oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.
    black beans in a skillet
  • Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.
  • Cook about 3 minutes to allow flavors to meld and beans to heat through.
  • In a small bowl, mash avocado with a fork until smooth. Add lime juice, salt and pepper.
    guacamole

To assemble tacos:

  • Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.

Last Step:

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Nutrition

Serving: 2 tacos, Calories: 367 kcal, Carbohydrates: 42 g, Protein: 13 g, Fat: 15.4 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Sodium: 669 mg, Fiber: 12 g, Sugar: 2 g

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70 comments on “Vegetarian Black Bean Tacos”

  1. I made this tonight for dinner, because I had some leftover black beans. I halved the recipe and I didn’t use the avocado spread, becausee I didn’t have any avocadoes. I liked it at lot 🙂 I added some salsa and a little bit of sour cream. Delicious! Will have to do the avocado next time!

  2. The ingredient list says olive oil but the instructions say canola oil. Am I reading something wrong? Thanks!

  3. OMG was this delicious!! Pretty quick and easy to make, and very, very tasty! I put the beans and avocado mix on a crispy tostada shell, and then tomato, cheese, cilantro and a lime squeeze… Sooooo good!

  4. These were so good! I didn’t know what to make for dinner and I didn’t want to drag the kids to the store with me. I love that this uses pantry staples. Definitely keeping more cans of black beans on hand so I can make again 🙂

  5. I’ve been eating way too much meat lately so I have decided to subcribe to you vegetarian Cuban recipes….

    Thank you for creating such beautiful food!

  6. This is the best taco recipe I’ve ever made.
    We have it often and I like to make it for friends coming over for dinner.
    Five stars!

  7. I tried these tonight. I’m no fan of avocado but it, along with the lime, balanced out the strong flavor and spices of the beans. It was just the right pinch of citrus. This is definitely a keeper. Quick and easy (if you’re used to cutting avocado). I will be making these again.

  8. I just made these tacos this evening and are they awesome!! They are packed with so much flavor! This will definitely be in my dinner rotation every week! Thanks you Gina, for such an easy, quick, and delicious recipe!! 

  9. Fantastic! I didn’t have any cayenne so I added some Sriracha. Just the right amount of heat! I don’t think I’ll make tacos with meat again! 

  10. My newly turned five-year-old is requesting this recipe, again! You should know this is a rare occurrence outside of pizza and chicken nuggets. Maybe it’s that the filling is basically surrounded by a large chip? Or the tasty and creamy filling? Whatever the reason, I’m thrilled to have another recipe she happily eats. We all enjoy it. Thank you!

  11. Delicious! Whipped these up last night and they we’re so quick and easy to make. Also very filling which I find doesn’t always happen with vegetarian recipes.

  12. This was so good! Everyone loved it – my husband, my kids (they are 4 and 6) and me! Thank you a quick, healthy and delicious recipe!

  13. Avatar photo
    Megan J Chambers

    Great recipe! I substituted the tomato paste and water for about 2 Tbsp salsa and a lil’ splash of water, and cooked the beans longer, about 10minutes, stirring and smooshing them as they cooked. Fantastic.

  14. Great Great tasting black bean filling. The only thing ini added was a squeeze of fresh lime at the end. This recipe is a keeper!

  15. This is literally the BEST black bean taco or burrito filling I have ever had. And I have tried many recipes, some of which are much more complicated and have more ingredients. But THIS one is a keeper and is the only 1 I will use from now on! I omitted oil, doubled the onion and cayenne, and quadrupled the rest of the black beans and spices.

  16. Excellent!! This recipe is going in the keep pile. We are meat eaters but looking to sub some meals vegetarian. We didn’t miss the meat. I doubled the recipe and added a pint of mushrooms when I sauteed the onions. I also used organic soft corn tortillas that I had on hand. I think the avocado mash makes it. Highly recommend!

  17. Though I am definitely no vegetarian, this dish looked interesting, and best of all, quick and simple to me. I had all the ingredients so I made it on a whim. Wow! This was absolutely delicious. I highly recommend it!

  18. Avatar photo
    Kathleen L. King

    This is a great recipe! After making it three times, this recipe has become a favorite. We add guacamole and . . . yum!

  19. Delicious! And so easy too. My teenage son (diehard carnivore) even gave them two thumbs up. Definitely keeping this recipe in the rotation.

  20. These look delish! Whay would you suggest as substitute for tomato paste? My daughter has an intolerance.

  21. This was such a good recipe! Very simple and enjoyable. I will definitely be making this again! Thanks so much for sharing with me.

  22. So good, I made them for a vegetarian option for my tacos and ended up liking them better then the ground beef I also served.

  23. Loved this recipe. Works great on top of a burrito bowl as well. I didn’t have tomato paste so I just substituted with jarred salsa. Turned out great. Thanks, Gina!

  24. These were delicious! So quick and easy. I used vidalia onion and soft corn tortillas since that was what I had on hand, and added a small can of corn. Topped it with some salsa and shredded Mexican cheese. Surprisingly filling and I will definitely be making this a lot!

  25. These are amazing. I will definitely be putting these on our rotation. In the future, I will double the recipe as I have a teenage son and we just need more to fill him up!

  26. Delicious! I made these for Meatless Monday and we loved them. Quick and easy too! I just added 1/2 c or so of some corn for sweetness for the kids. These go into rotation for sure! 

  27. Wow! I tried these on a whim and did not expect them to compare with meat tacos. Our family loved them and kept asking for more! They did not miss the meat a bit!

  28. These tacos are so good!  The flavors are like the tacos with the meat that I used to eat only without it:) I’m a new vegan, 5 months now, and it was so fun to have a taco night!  Like Candice mentioned in a previous comment, I too would like to have a meatless cookbook from you to add to my collection.

  29. My 6 year old declared this amazingly awesome. I did not think he would eat it because of the onions (he’s very picky), and I almost left them out. When I served it and he pointed to the onions and asked what they were, I responded “flavoring.” Well he bought it and ate the whole thing. Love how simple and easy and healthy this recipe is!

  30. Fantastic! Absolutely delicious! We will make these again and again, guaranteed. First time we’ve eaten black bean tacos and we’re so glad we tried them. Thanks!

  31. OH MY GOODNESS!!  These tacos are incredible!! And, they are so easy and quick to put together. Though I have followed and used Skinnytaste for years now and love everything, I have never written a review. But I had to with these tacos!! Absolutely fabulous! Thank you Gina!

  32. Avatar photo
    Jennifer Wilson

    I made these tonight. I have never had black bean tacos. They were delicious. I made the recipe as you instructed. But I used my air fryer to warm the taco shells and used fat free cheese. My vegan daughter liked them, too. So yummy!

  33. I just saw this recipe today and read all the wonderful reviews and decided to make them for dinner. They were absolutely fantastic and they are everything everyone said they were. I will definitely be making these on a regular basis. They were easy, I just got everything prepared ahead of time and later I just warmed everything up and they did not disappoint. Thank You!!

  34. Absolutely delicious! My son requested tacos, but I didn’t have any meat in the fridge. I made this instead and the whole family LOVED it. Next time I’m going to double the bean mixture because it was that good.

  35. Avatar photo
    Karen A Knezevic Gold

    Loved this! Quick and easy, but really delicious! I ramped up the spices a bit because we like spicy. Will definitely make this again!

  36. I made this recipe last night. It was a hit with my daughter and I. My husband needed meat.  I double the recipe because it wasn’t enough for four people. 

  37. Avatar photo
    Janice Johnson

    This is awesome! I am so glad that you’re incorporating more plant based recipes! I can’t wait to try these! 

  38. Just made them!  Really good, easy weeknight dinner.  Didn’t make the guacamole, but cut up tomato, lettuce and onion with salsa as topping.  6 year old just inhaled his too :). Love the veggie meals to pepper into our week!  Thanks as always!