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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!

completed Vegan Black Bean Tacos [2 Ways] on a white surface with ingredients scattered in the background

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.

ingredients for Vegan Black Bean Tacos [2 Ways] measured out against a white surface

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.
ingredients for Vegan Black Bean Tacos [2 Ways] added to a bowl
  • 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

How to reheat the black bean mixture?

Reheat the filling over low heat on the stovetop or in 30-second intervals in the microwave, stirring between.

How else can I heat tortillas?

If you’re heating a large amount, stack them up in foil and pop them in the oven for 15-20 minutes at 350F/175C. Alternatively, to add some charred flavor, use tongs to heat them individually over an open flame (like a gas burner) until lightly charred (only 10-20 seconds per side).

Can I omit the mushrooms?

If you aren’t a fan of mushrooms, omit them entirely from these black bean vegan tacos.

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:

More Vegan Taco Recipes

Photos by Alfonso Revilla

Vegan Black Bean Tacos [2 Ways]

5 from 32 votes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 3 servings
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!

Ingredients 

  • 1 teaspoon of oil
  • ½ cup of diced yellow onion
  • ½ cup of chopped mushrooms (optional)
  • ½ cup of fresh or frozen corn kernels
  • ¾ cup of black beans cooked (about ½ of a 15-ounce can)
  • cup of nutritional yeast (optional)
  • Freshly ground black pepper to taste
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of chili pepper
  • ¼ teaspoon of paprika
  • 2 Tablespoons of orange juice
  • 1 package of corn tortillas or taco shells
  • ½ cup of fresh lettuce
  • 1 ripe tomato diced
  • 1 avocado thinly sliced (optional)
  • Salsa or hot sauce (optional)

Instructions 

  • Heat the oil and saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.
  • If using soft tortillas, wipe off the skillet and heat corn tortillas on each side.
  • Fill each tortilla with a bit of lettuce and bean filling. Top with tomatoes and avocado if using. Optionally, top with your favorite salsa or hot sauce.

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.

Nutrition

Calories: 419kcalCarbohydrates: 66gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 467mgPotassium: 938mgFiber: 16gSugar: 6gVitamin A: 625IUVitamin C: 23mgCalcium: 115mgIron: 3mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Breakfast
Cuisine: American, Mexican
Method: Stovetop
Diet: Vegan
Keywords: beans, breakfast, brunch, budget, cheap, easy, fire and earth kitchen, gluten free, glutenfree, healthy, ideas, mexican, plant based on a budget, plant-based, quick, recipes, tacos, tasty, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press

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