Black Bean Tacos

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Black Bean Tacos are made with a flavorful combination of black beans, veggies, and fresh cilantro for out-of-this-world flavor. Serve these vegan-friendly tacos on their own or alongside rice for the ultimate healthy lunch or dinner. Jump to Recipe

290 CALORIES 58g CARBS 4g FAT 15g PROTEIN
8 Green
4 Blue
4 Purple
MyWW® SmartPoints™ New!

In a perfect world, it would be Taco Tuesday every day. Just imagine it… mouthwatering tacos packed with colorful toppings and served with margaritas, all the time. Ah, what a life that would be. Unfortunately, in the real world, I can’t possibly eat tacos every day. Well, unless of course, it’s these delectable Black Bean Tacos. Then, I might be able to make it work.

If you have been on the hunt for the best vegan tacos, get ready to be blown away. These amazing tacos are easy to make, bursting with flavor, and come together in under 15 minutes. They are loaded with black beans for tons of protein and fiber, along with flavorful vegetables and fresh herbs.

Trust me when I say that you won’t even miss the meat in these tacos because they are phenomenal without it. One of my favorite things about taco recipes is that they are always, always customizable. This means you can spice these babies up with all your favorite toppings. My go-to’s typically include cabbage, queso fresco, avocado, and lime wedges, but the options are endless.  Or if you want some help customizing these bean taocs, try these Butternut Squash and Black Bean Tacos or Black Bean and Zucchini Tacos.

Whether you’re looking for healthy lunch recipes or vegan dinner recipes, these Black Bean Tacos do not disappoint. Serve them on their own or pair them with a side dish like my cilantro lime rice, Mexican chopped salad, or cucumber avocado salad for a super satisfying meal.

Vegetarian black bean tacos served in corn tortillas with avocado, cilantro, radishes, and tomatoes.

Key Ingredients

To make these delicious black bean tacos, you are going to need the following ingredients:

  • Black beans: Ulta rich in fiber and protein, black beans are the ultimate plant-based protein source to use in place of meat. They help to keep you feeling satisfied and energized throughout the day, not to mention they’re delicious!
  • Corn Tortillas: Corn tortillas are high in nutrients and naturally gluten-free. In my opinion, they also taste better than flour tortillas. However, feel free to use flour tortillas instead if you prefer those.
  • Aromatics: Onions and garlic are essential components of this recipe. Together, they add tons of incredible flavor. You can use the powder forms of both if needed, but I highly recommend using the fresh versions if possible.
  • Chipotle pepper: Chipotle peppers are similar in heat to jalapenos since that's what they are! Chipotle peppers are smoked jalapenos and they are normally packed in adobo sauce. They aren’t terribly spicy but you can remove the seeds for less spice. They add a ton of smoky and savory flavors to the dish. If you can't find chipotle peppers, add a fresh jalapeno instead paired with a smoky spice like cumin, chili powder, or smoked paprika.

Black Bean Taco Topping Ideas

These healthy vegan tacos are delicious as is, but who doesn’t love some extra toppings? Whether you’re hosting a dinner party or a casual Taco Tuesday, you always want to have a fair amount of toppings for people to choose from.

Here are some of my favorite taco topping ideas:

  • Avocado: Whether it’s freshly sliced or made into guacamole or Creamy Avocado Salsa Verde, avocado tastes great on anything.
  • Chopped tomatoes: I love using grape or cherry tomatoes, but any variation works well. Tomatoes boast a deliciously fresh flavor, as well as tons of nutrients.
  • Queso: Name a better taco pairing than queso… I’ll wait. If you want to really ‘wow’ your guests, make your own using my Healthy Queso recipe. Queso fresco, cotija cheese, or cheddar cheese would also be delicious. For a vegan option, use a vegan shredded cheese or sprinkle on some nutritional yeast.
  • Jalapenos: If you’re a lover of all things spicy and the chipotle pepper just isn’t giving you enough of a kick, try adding some fresh jalapeno slices.
  • Radishes: These are high in antioxidants and nutrients, and feature a crisp spicy flavor that pairs beautifully with savory black beans.
  • Fresh lime juice: To enhance the rest of your delicious taco flavors, try squeezing a little bit of fresh lime juice on top of them.
  • Sour cream or greek yogurt: For some creaminess and tang, consider adding a dollop of sour cream, plain Greek yogurt, or Mexican crema. Vegan sour cream is a good alternative for dairy-free. 
  • Cabbage or lettuce: For some freshness and crunch, reach for some shredded green or red cabbage. Chopped lettuce is also delicious. This Mexican cabbage slaw would also be delicious.

Recipe Tips and Tricks

Here are some tips on how to perfect this black bean taco recipe:

  • If you’re out of black beans and really don’t want to have to run to the store, you can swap them out for pinto beans or refried beans.
  • Not a fan of cilantro? Try using fresh parsley or chives instead.
  • Try toasting your tortillas or warming them in a cast iron pan for beautifully charred tacos and added flavor.

How to Serve Black Bean Tacos

Here are some of my favorite dishes to serve these black bean tacos with:

  • With a bowl of rice and/or beans. Make a burrito bowl by adding cooked white or brown rice and then all your favorite taco toppings. This is great for meal prep.
  • With chips and salsa. I would recommend either Corn Salsa, Mango Salsa, or Pico de Gallo.
  • Over a bed of spinach or fresh greens. This is great for those who prefer eating their black bean tacos in burrito-bowl style.
  • These tacos are the perfect grab-and-go finger food during house parties! Or, as a light, yet filling, snack during the day. Serve them in baked taco cups for an easy appetizer.

Black Bean Tacos Storage Tips

For best results, I would recommend storing the individual taco components separately in airtight storage containers. Otherwise, your ingredients are likely to get soggy pretty quickly.

  • To refrigerate: Seal in an airtight storage container and refrigerate for up to 4 to 5 days.
  • To freeze: Seal in an airtight container and freeze for up to 3 months.
  • To reheat: Allow the dish to thaw in the refrigerator overnight, then reheat on a stovetop or microwave until warm.

Vegan black bean tacos in corn tortillas with avocados, radishes, and tomatoes on the side.

Frequently Asked Questions

Below are the answers to some of the most frequently asked questions about this dish:

Do you have to heat up the beans?

Canned black beans are already cooked, so all you have to do is warm them up! I find that they taste best after they’ve been warmed on the stove for a few minutes.

Should I rinse the beans before heating?

The black bean liquid that the beans sit in is used to prolong the shelf-life of the beans, however, it’s usually loaded with sodium and starch. Giving your beans a quick rinse helps to remove all of that salty slime.

Are these black bean tacos healthy?

Yes! With tons of fiber, antioxidants, and protein, black beans are nutritional powerhouses. There’s a reason so many people use them as plant-based protein sources.

Can I make these tacos into a burrito bowl?

Of course. I love turning this taco recipe into a burrito bowl or taco salad. Simply follow the recipe as is, but throw all of your ingredients onto a bed of greens or rice instead of tortillas.

Bean tacos made with black beans, onions, tomatoes, and cilantro served in tortillas with sliced avocado.

More Healthy Taco Recipes

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The Recipe
Black bean tacos with chipotle peppers served in corn tortillas topped with avocado, radish, tomatoes, and fresh cilantro.

Black Bean Tacos

PREP TIME: 10 Min
COOK TIME: 10 Min
TOTAL TIME: 20 Min
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Ingredients

US METRICS
  • 2 tsp olive oil
  • 1/2 U onion, diced
  • 1 U canned chipotle pepper in adobo, minced (with adobo, more to taste)
  • 2 U cloves garlic, minced
  • 1/2 tsp oregano
  • 28 oz. canned black beans, drained and rinsed
  • 1 tbsp tomato paste
  • 2 tbsp water (more if needed)
  • Salt and pepper
  • 8 U corn tortillas
  • 1/4 cup cilantro, chopped

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Instructions

(Hide Photos)
1

Heat the olive oil in a skillet over medium-high heat. Add the onion and diced chipotle pepper with adobo sauce. Cook for 4-5 minutes until the onion begins to soften. Add the garlic and oregano. Cook for about one minute until fragrant.

Onions and chipotle peppers sautéing in a skillet.
2

Add the drained black beans, tomato paste, and water. Stir to combine and cook for about 5 minutes until tomato paste has fully dissolved and the beans are warmed through.

Tomato paste being added to a skillet with black beans and onions.
3

Taste and season as needed. Serve in warm corn tortillas with fresh cilantro. Topping ideas: avocado, chopped tomatoes, finely sliced cabbage, queso fresco, jalapenos, radishes, fresh limes, sour cream, salsa, etc.

Corn tortillas being filled with black bean taco filling.
8 Green
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4 Purple
MyWW® SmartPoints™ New!
Nutritional Facts
Serving Size: 2 tacos
Amount Per Serving
Calories 290
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 873mg
38%
Total Carbohydrate 58g
20%
Dietary Fiber 18g
71%
Sugars 3g
Protein 15g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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About the author Meet Kristen Mccaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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