Black Bean Tacos

These Black Bean Tacos are made with seasoned mashed beans, warm corn tortillas, and plenty of tasty toppings. Give this versatile and delicious vegan taco a try for a flavorful family meal.

These Black Bean Tacos are a deliciously flavorful version of a Mexican classic. This recipe uses black beans and salsa with a few spices to create a filling that has just the right taste and texture. Corn tortillas are filled and then topped with favorites like crisp lettuce, juicy tomatoes, and creamy guacamole. It's incredibly versatile, so perfect for family dinners and get-togethers.

Not only are these Black Bean Tacos tasty, they're also quite healthy. There is lots of fiber and protein, along with vitamins and minerals found in the vegetable toppings. Avocados provide Omega-3s and the corn tortillas are a healthier alternative to flour. They also make this recipe gluten-free. The flavors of these tacos comes from the balance of tasty ingredients, so let's look at what goes into them.

Video Tutorial

What you'll need

• Black Beans. Or other beans, such as kidney or pinto beans. Canned or home-cooked.
• Salsa. Use hot or medium salsa, depending on personal preference.
• Spices. Cumin powder, salt, and pepper.
• Corn Tortillas. Or flour tortillas, if preferred.
• Toppings. Guacamole, diced tomatoes, and shredded iceberg lettuce.

How to Make Black Bean Tacos

1. Cook the beans. Place the black beans, salsa, cumin, salt, and pepper into a small sauce pan and simmer for 10 minutes. (While the beans are simmering, this is a great time to prepare the toppings).

2. Mash the beans. After 10 minutes, turn off the heat and, using a potato masher or a fork, mash the beans gently, leaving some whole beans as well.

3. Prepare the tortillas. Using a non-stick skillet, heat the corn tortillas one-by-one over medium heat for about 30-45 seconds on each side, or until they are pliable and some brown spots start to appear. You can also use a small amount of oil (about ½ tsp.) to fry the tortillas.

4. Assemble the tacos. Place about two-three tablespoons of the bean mixture in the middle of the tortilla. Top with a spoonful of guacamole, diced tomatoes, and some shredded lettuce. Serve.

How to Add Even More Flavor

• Add about ½ tablespoon of the Adobo sauce to the beans.
• Saute ¾ cup of chopped yellow onion in olive oil and add to the beans.
• Add in some extra spices, such as paprika, coriander and a little oregano.
• Add fresh cilantro to the beans once they are cooked.
• A splash of lime juice will help brighten the flavors as well.

Corn tortillas vs. flour tortillas

Corn tortillas are firm, but flexible, with a chewy texture. Flour tortillas, on the other hand, are sturdier and softer, with a slightly sweet taste. They are often better for heavier fillings and toppings because they don't tear as easily. When it comes to health benefits, corn tortillas are lower in fat and calories, and have more fiber and whole grains than flour tortillas. So depending on the application, you'll have to decide which one works better for your purpose.

Different ways to warm up tortillas

• In a stovetop skillet. Using a non-stick skillet, heat the tortillas one-by-one over medium heat for about 30-45 seconds on each side, until they become pliable and develop some brown spots.
• Over an open flame. Turn a burner on the gas stove to medium-low and, using tongs, lay the tortillas directly on the flame for 15-30 seconds for each side. They're done when they start to bubble.
• In the oven. Preheat the oven to 350°F and wrap a small stack of tortillas in aluminum foil. Heat for 15-20 minutes.
• On a cast iron griddle. Place the tortillas on the heated cast iron for about 30 seconds per side. You can add a little oil for flour tortillas to get them toastier.
• In the microwave. Place a damp paper towel over the tortilla and warm it in the microwave for 30-60 seconds. Alternate paper towels with tortillas if you are doing more than one.

Taco topping ideas

There are so many delicious taco toppings that you can use with these Black Bean Tacos. Add classics like shredded vegan cheese, diced tomatoes, chopped onions (red or green), and shredded lettuce. Slices of avocado or guacamole, vegan sour cream, and hot sauce are also tasty. Corn and cilantro are great, too

How to Store Black Bean Tacos

To store these Black Bean Tacos, place the toppings, tortillas, and black bean mixture in separate airtight containers. Tortillas can be left at room temperature and last for about a week. The toppings will last for a few days in the fridge. The black bean mixture can be refrigerated for up to 5 days, or for longer storage, freeze it for up to 3 months.

What to Serve with these Tacos

• With Salad. Napa Cabbage Salad with Corn will add a crisp, brightness to the meal.
• With Rice. Try this with some Rice and Beans, Spinach Rice, or your favorite brown rice or Salsa Rice.
• Chips and Salsa. Crunchy corn tortilla chips and some Salsa Roja would be a tasty side to these Black Bean Tacos.
• Alongside Vegetables. For a healthier option, serve them with Crunchy Cauliflower Bites or Simple Roasted Broccoli.

These Black Bean Tacos are so versatile and delicious. You can try them in lots of different ways, varying everything from their toppings to their tortillas. So give this recipe a go and I hope you enjoy each and every bite.

More tasty Mexican inspired vegan recipes to try:

• Mexican Quinoa Salad
• Mexican Stuffed Sweet Potatoes
• Salsa Roja
• Baked Black Bean Taquitos
• Black Bean and Corn Salsa