Looking for a bold and satisfying vegan taco recipe that’s quick to make and packed with protein? These Spicy Black Bean Tacos are the answer! With smoky spices, hearty black beans, and a colorful mix of fresh toppings, they’re the perfect weeknight dinner, Taco Tuesday favorite, or party hit.They’re also incredibly customizable and budget-friendly—made with pantry staples and ready in under 30 minutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Brunch / Snack
Cuisine: Indian
Keyword: vegan
Servings: 4
Cost: 200
Ingredients
For the Spicy Black Bean Filling:
1tbspolive oil
1small onionfinely chopped
2garlic clovesminced
1can15 oz black beans, rinsed and drained
1tspground cumin
1tspsmoked paprika
1/2tspchili powderor more to taste
1/4tspcayenne pepperoptional, for extra heat
Salt & pepper to taste
Juice of half a lime
Toppings (customize as you like):
Shredded lettuce or cabbage
Diced tomatoes or salsa
Sliced avocado or guacamole
Vegan sour cream or cashew crema
Fresh cilantro
Pickled red onions or jalapeños
Lime wedges
For Serving:
8small corn or flour tortillasgluten-free if needed
Instructions
Make the Filling:
Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute.
Spice Things Up:
Stir in black beans, cumin, paprika, chili powder, cayenne, salt, and pepper. Cook for 5–6 minutes, lightly mashing some of the beans to thicken the mixture. Finish with lime juice.
Warm the Tortillas:
Heat tortillas in a dry skillet, oven, or microwave until soft and pliable.
Assemble the Tacos:
Spoon the spicy black bean mixture into each tortilla. Load up with your favorite toppings and a squeeze of lime.
Pro Tips:
Make it creamy: Add a drizzle of vegan chipotle mayo or tahini-lime dressing.
Add crunch: Top with shredded cabbage, corn, or crushed tortilla chips.
Spice it up: Use fresh jalapeños or your favorite hot sauce.