Who knew you could get a tasty vegan taco fix in just 30 minutes?
Despite what some of us might think, Taco Tuesday doesn’t have to be a big to-do. In fact, if you’ve got some of the basics on hand, you can easily whip up this black bean tacos recipe in half an hour. That’s the ideal cook time for a busy weeknight, don’t you think?
Brimming with classic spices like cumin and chili powder, black bean tacos taste like a zesty fiesta in every bite. But don’t let all the color and class fool you—these are so easy to make, even kids could do it. That makes this dish ideal for family bonding time. And the beauty of black bean tacos is that they are incredibly customizable! So even if your family members disagree on what toppings they prefer, they can each make their own exactly how they like it.
I like to make these for dinner with my roommate after a long day at work. Sometimes we’ll have them for brunch after a big night out. Although the recipe calls for only veggies, like cabbage and avocado, these black bean tacos are still hearty and filling. For almost any occasion, they fit right in. No matter how busy we get, it’s always taco time with this epic recipe!
Tasty tortilla alternatives
While it’s easy to get corn tortillas from the grocery store, it’s also incredibly worth the extra time and effort to make your own. And there are more options than simple corn tortillas for all kinds of diets and preferences! Take these Gluten-Free Tortillas for example—they’re made with gluten-free flour and four other simple ingredients, and they take less than an hour to make. Then there are Cauliflower Tortillas, which are also gluten-free but with more of a bite to them. Also in the running are these low-carb Keto Tortillas and good old-fashioned Flour Tortillas.
No matter which tortilla you craft at home, it’s ideal to make double batches so you can store them in the fridge or freezer for later.
How do I store leftovers?
Ideally, black bean tacos should be enjoyed fresh while the tortillas and toppings are crisp. But if you happen to have leftovers, store the components—black bean filling, tortillas, and any toppings—in separate airtight containers in the fridge for up to 4 days. If the tacos are already assembled, remove any avocado (it browns very quickly) and store them in an airtight container in the fridge for up to 2 days. I don’t recommend freezing, as thawing will ruin the texture. Warm your leftover tacos in the oven at 300°F for 8-10 minutes.
Serving suggestions
Top your black bean tacos with Pico De Gallo and freshly squeezed lime juice for the full Tex-Mex experience. But there’s a wide array of topping options that you might just go loco for! Guacamole Salsa is a creamy combo of classic salsa and rich avocado, while Cranberry Salsa harmonizes sweet and spicy notes. Tomatillo Salsa brings green color and tangy taste to the table.
Black bean tacos also go brilliantly with a side of Mexican Potatoes, this Spanish Rice Recipe, or a Mexican Chopped Salad. Pair the meal with The Best Classic Margarita Recipe and this Limeade Recipe for the little ones—and you’ve got taco Tuesday in the bag!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small red onion chopped
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon chili powder optional
- 2 15-ounce cans black beans drained and rinsed
- 8 small corn tortillas
- 2 1/2 cups shredded cabbage
- 2/3 cup pico de gallo
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and minced garlic and cook until soft, about 3-5 minutes.
- Mix in the oregano, ground cumin, salt, and optional chili powder. Add the black beans, mashing a few lightly with a fork. Allow the mixture to simmer for approximately 5 minutes to meld the flavors.
- Warm the tortillas in a dry skillet over medium heat for 15-30 second per side or microwave them in portions until they become soft and flexible.
- Place a generous spoonful of the bean mixture onto each tortilla, then add shredded cabbage, pico de gallo, and avocado slices on top.
- Serve right away with lime wedges for added zest.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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