Vegan Black Bean Tacos [2 Ways]

Enjoy these delicious vegan black bean tacos in one of two ways: with orange juice for a sweet and tangy breakfast taco or with vegetable broth for an aromatic, savory lunch & dinner option. They’re easy to prepare, loaded with nutrients, super satisfying, and ready in just 20 minutes!

20-Minute Vegan Black Bean Tacos [2 Ways]

Where to begin with these? If you’re looking for a crowd-pleasing, general vegan black bean tacos recipe to enjoy for lunch and dinner, keep reading. If you’re interested in black bean breakfast tacos with a citrus twist (perfect for serving at breakfast or brunch)… also keep reading!

If you’ve never thought of pairing black beans and orange juice, hear us out. Just like lemon & lime juice, the OJ provides a brightness and tang that pairs wonderfully with black beans, while adding a slight citrussy sweet flavor that’s perfect for enjoying at breakfast with a cup of juice.

However, if you’re not convinced, swap the OJ for vegetable stock for super aromatic, wonderfully savory black bean vegetable tacos. Load them up with all your favorite toppings, like tomatoes, lettuce, avocado, & salsa, and dig in!

No matter your choice, these vegan bean tacos are loaded with plant-based protein, fiber, healthy fats, and plenty of vitamins and minerals! Best of all, they’re really simple to prepare and meal prep friendly.

With just a bit of chopping and stovetop cooking, you can have these tacos with black beans from the kitchen to the table in just 20 minutes for a low-effort, crowd-pleasing breakfast, lunch, or dinner! Plus, they’re gluten-free, dairy-free, soy-free, nut-free, vegetarian, and vegan!

Prefer a lighter option? Check out our black bean lettuce wraps. Want more breakfast taco inspiration? Head over to these delicious tofu breakfast tacos. Want more sweet & savory inspo? This black bean mango salad is a must-try!

The Ingredients and Substitutions

All you need to make this black bean taco recipe are simple and inexpensive pantry ingredients found in most pantries/kitchens and some fresh veggies. Plus, one simple ingredient swap changes these from bright and breakfast to perfectly savory.

The Black Bean Taco Filling

• Black beans: We use canned black beans (regular or low sodium). Other beans, like pinto beans, kidney beans, or chickpeas, would also work.
• Vegetables:
  • Mushrooms (optional—regular white or brown mushrooms)
  • Corn kernels (canned or frozen)
  • Yellow onion (or red onion)
• Nutritional yeast: For umami, ‘cheesy’, nutty depth to the bean taco filling.
• Seasonings: We used a simple combination of
  • Sea salt (or soy sauce for extra umami depth)
  • Chili powder (or cayenne powder—added to taste)
  • Smoked paprika
• Orange juice: Use store-bought or freshly squeezed orange juice for brightness, tang, subtle flavor, and sweetness in the black bean orange tacos. For extra zingy flavor, add some orange zest, too.

Alternatively, for savory vegan black bean tacos, omit the orange juice or substitute it for some vegetable stock.

The Tortillas and Toppings

• Tortillas: We prefer soft corn tortillas. However, hard taco shells work too.
• Lettuce: Use shredded iceberg lettuce or larger leaves of softer lettuce varieties. Alternatively, for more crunch, use red cabbage.
• Tomato: Use a large tomato, diced, or small cherry tomatoes, quartered.
• Avocado: (optional) Thinly sliced for creaminess and healthy fats.
• Salsa: (optional) We love to finish off these black bean orange tacos with salsa—restaurant style or a chunky version, like Pico de Gallo. Alternatively, add a drizzle of hot sauce.

What Else Could I Add To Black Bean Tacos?

Pick from any of the optional add-ins below for this black bean taco recipe based on your desired flavor profile, macros, etc.

• Fresh herbs: Garnish the black bean vegan tacos with cilantro, parsley, or chives.
• Bell pepper: Finely diced and added to the filling for more crunch.
• Sweet potato: Use pan-fried or roasted small chunks for a subtle sweetness and extra nutrients in the vegan black bean tacos.
• Chili: Add some minced jalapeño (or other chili) to the bean filling for extra heat.
• Vegan shredded cheese: This works particularly well with the savory filling version. You can use a strong-flavored vegan shredded cheese (like cheddar) or a crumbly vegan feta-like cheese.
• Pickled ingredients: We particularly like pickled red onions for their bright pink color and deliciously tangy, sweet, sharp flavor. However, you can experiment with pickled jalapeños and more.
• Tofu scramble: This addition makes for an even more delicious black bean breakfast taco loaded with protein.
• Cumin: Added to taste.
• Lime: To serve alongside the tacos for extra brightness and depth.

How to Make Vegan Black Bean Tacos?

With minimal chopping and just a few minutes of cooking on the stovetop, you can get these vegan tacos with black beans on the table in just 20 minutes!

• 1) First, peel and dice the onion and (if using) chop the mushrooms. At the same time, wash and shred the lettuce, dice the tomato, and thinly slice the avocado.
• 2) Then, heat the oil in a large skillet and add the mushrooms, onions, corn, and black beans to sauté for 4-5 minutes until softened.

• 3) Add the seasonings and orange juice (or vegetable stock), mix well, and then mash to your desired consistency using a potato masher.

If you don’t have a manual masher, transfer the black bean mixture to a small blender/food processor and pulse to your desired consistency.

• 4) If you’re using soft tortillas, wipe the skillet clean, then heat each tortilla in the dry pan for 20-30 seconds per side.
• 5) Assemble the black bean tacos by loading them with the mashed black bean filling, tomatoes, lettuce, and diced avocado. Finally, optionally drizzle with the salsa or hot sauce, and enjoy!

Top Recipe Tips and Notes

• For crispy black bean tacos: Assemble the tacos (minus the fresh veggies) and press them together, then pan-fry with a little oil (or vegan butter) until crisp. Top with lettuce, tomato, avocado, and salsa.
• Adjust the bean texture: You choose your desired consistency, between super chunky or very smooth.
• Tweak the heat: Add as much chili powder as you’d like.

FAQs

Make-Ahead and Storage Instructions

You can prepare the black bean filling up to 4 days in advance and store it in an airtight container in the refrigerator or for 3-4 months in the freezer (then thawed in the fridge overnight) until ready to use/reheat.

Likewise, the fresh veggies (except the avocado) can also be prepped a day or two in advance and stored in separate airtight containers in the fridge.

Once assembled, it’s best to enjoy the vegetarian black bean tacos immediately, though, before the tortillas become soft/soggy from the fillings.

Serving Recommendations

If you’re making the black bean orange tacos to enjoy at breakfast, we’ll often pair them with a piece of fruit. However, if you’re enjoying them at lunch/ wanting to make more of a meal, you can enjoy them alongside:

• Mexican rice, regular rice, or other grains, like quinoa
• Regular or sweet potato fries
• Potato wedges
• Coleslaw
• Guacamole
• Other dips
• A side salad

More Vegan Taco Recipes

• Potato and chickpea tacos
• Lentil tacos
• Tofu tacos
• Chipotle lime street-style tacos
• Roasted vegetable tacos
• Cauliflower tacos
• ‘Impossible’ meat tacos

Photos by Alfonso Revilla