This Black Bean Taco Recipe is made with pantry staples and topped with creamy cilantro sauce, avocado, and cabbage. A delicious vegetarian option that is easy to make vegan.
author’s note
This Black Bean Taco Recipe Had the Meat Lovers Questioning Everything!
I have two sisters who eat strictly vegetarian, so whenever I know they are coming to town, it pushes me to get creative with meatless meals. This black bean taco recipe came together during one of those visits when I had extra black beans in the pantry and wanted something that still felt fun and filling.
I will admit, I usually think tacos need meat to feel complete. These completely changed my mind. The seasoned black beans, paired with the creamy cilantro sauce and crunchy cabbage, make these tacos just as satisfying as any meat-filled version. Even the meat eaters at the table went back for seconds.
The cilantro avocado sauce is my favorite part. It is creamy, citrusy, and ties the whole taco together in the best way.
Featured Comment
“This recipe is great for meatless Mondays or Taco Tuesday. It’s so flavorful and good!”
– Erin
Black Bean Taco Recipe Ingredients
- Cilantro Sauce: Adjust honey and jalapeño to your taste for sweetness and heat.
- Black Beans: Mash the beans slightly for a thick, flavorful base. Use extra black beans in Mango Black Bean Salsa, Black Bean Bowls, or Quinoa Black Bean Salad.
- Cabbage: Toss with the sauce ahead of time to let the flavors meld.
- Tortillas: Char them over a stovetop flame for added flavor.
- Queso Cotija: Crumble the cheese just before serving for a fresher flavor.
- Lime Wedges: Squeeze lime right before eating to brighten up the flavors.
Quick Tip
If you have leftover cooked black beans, you can use them in this recipe. One 15-ounce can equals about 2 cups (16 ounces) of cooked-from-scratch beans.
How To Make This Black Bean Taco Recipe
- Make Sauce: Taste and adjust seasoning and honey as needed.
- Cook Beans: Mash more for a creamy texture or less for a chunkier bean mix.
- Prepare Cabbage: Let it chill for at least 10 mins for the flavors to meld.
- Warm the Tortillas: Char tortillas over a stovetop flame or heat in a skillet.
- Assemble Tacos: Top with cilantro, jalapeños, and a squeeze of lime for extra freshness.
Storage
Leftovers?
Keep this black bean taco recipe leftovers apart in sealed containers in the fridge for up to 3 days.
Warm up beans and cabbage on the stove or in the microwave before serving.
More Meatless Recipes:
Black Bean Tacos
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced yellow onion 1/2 of 1 onion
- 1 teaspoon minced garlic 2 cloves
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 teaspoon paprika
- 2 (14.5-ounce) cans black beans
- 1/3 cup vegetable broth or stock, or chicken broth/stock if not vegetarian; water can also be used
- 1/2 head green cabbage 3 cups finely shredded
- 10 to 12 corn tortillas or flour tortillas, street-taco-sized
- Cotija cheese for serving
- Lime lime wedges for serving
Instructions
- Sauce: Add 1/2 cup ripe avocado and cilantro (it’s fine to include stems; this will take most of a bunch) to a small blender. Zest and juice lime and orange to get 1 teaspoon lime zest, and 2 tablespoons lime juice, 1 teaspoon orange zest, and 4 tablespoons orange juice. Add to blender along with minced garlic, honey, jalapeño, and water. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth. Taste and adjust any flavors to personal preference. Place in fridge to chill while preparing everything else.
- Beans: Drain and rinse beans. Heat the oil in a large pot over medium-low heat. Add diced onion and minced garlic. Stir until softened, about 4–5 minutes. Add in ground cumin, chili powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until fragrant, about 30 seconds to 1 minute. Add in 1 and 1/2 cups beans along with broth, stock, or water. Stir, then gently mash beans with the back of a wooden spoon (or potato masher).
- Continue to cook over medium-low heat, stirring often, until mixture reaches a simmer and thickens. Mash beans again, then add in remaining beans. Stir to combine. Reduce heat to low and cover. Stir occasionally while finishing everything else. Taste and adjust salt to personal preference; I usually add another 1/4 teaspoon here, but remember the cheese (if used) is salty as well.
- Cabbage: Add cabbage to a large bowl and drizzle about half the sauce over it. Toss with tongs to combine and place in fridge.
- Tortillas: See note 1 for preparing tortillas. I typically char them over a gas flame on my stovetop, but any method works.
- Assemble: Place a large scoop of cabbage down the center of the tortillas and a few spoonfuls of beans on top. Thinly slice the other half of the avocado and add it to the tacos. Add a generous drizzle of sauce and any other desired toppings, such as cheese, additional cilantro, and/or jalapeños. If you aren’t adding cheese, you may want an extra sprinkle of salt. Squeeze some fresh lime wedges over the tacos and enjoy immediately.
Recipe Notes
- Preheat grill to medium-high (about 400–450°F). Generously oil grill by drenching a rolled-up paper towel in vegetable oil and, holding it with tongs, rubbing it over grill grates.
- Spray both sides of tortillas with cooking spray, lightly sprinkle with salt, and place on grates for 30–45 seconds. Flip and leave on for another 30–45 seconds. Remove and immediately fold into a taco shape and set aside to slightly cool.
- Spray tortillas (both sides) with cooking spray, then place directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred.
- Remove and immediately fold into a taco shape and set aside to slightly cool.
- Pan: Spray tortillas (both sides) with cooking spray, then place in a dry pan over medium-high heat. Use tongs to flip until tortillas are lightly browned, about 20–30 seconds per side. Remove and immediately fold into a taco shape and set aside to slightly cool.
- Microwave: Put up to 5 tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through, then remove and immediately fold into a taco shape and fill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Vegan black bean taco recipe: Skip the cheese and use maple syrup instead of honey. Check out these tips.
- No canned black beans? Use 3 cups of cooked black beans instead.
- Low carb? Use low-carb tortillas or serve over cauliflower rice.
- Make it a bowl meal: Serve black beans over cilantro-lime rice. Add avocado, cabbage, and sauce.
- Try a different sauce: Use the sauce from these Shrimp Tacos or Cilantro Lime Dressing.
- Add spice: Drizzle hot sauce or add jalapeños to the tacos.
Please learn how to write a recipe. The salt and pepper not being mentions in the ingredients list then randomly mentioned threw me off. and do actual steps. Do sections then steps, instead of just a clump of text.
Add salt and pepper to taste; I’m just sharing what I recommend 🙂 Sorry the recipes aren’t how you’d write them, I’m working my best to continually improve. Thanks for the feedback; I appreciate it! Happy New Year!
Delicious and meat-free! The sauce and flavor was amazing.
I love everything about this! SO much flavor!! YUM!
This recipe is great for meatless Mondays or Taco Tuesday. It’s so flavorful and good!