A vegan Black Bean Tacos recipe with a flavorful creamy avocado cilantro-lime sauce. It's only 15 minutes and filled with healthy plant-based protein and fiber. So satisfying and great for lunch or dinner! (Vegan, gluten-free, oil-free option.)
These black bean tacos are quick and easy!
The flavorful black bean mixture is made in just 5 minutes with black beans, salsa, and warm spices. Simple yet so satisfying!
Plus they're a great source of plant-based protein and fiber. (Each small taco has about 9 grams protein.)
So they're great for either lunch or a weeknight dinner.
Ingredients For Black Bean Tacos
For the black bean taco meat you will need:
- Black beans: These are a heart-healthy source of protein, fiber, folate, iron, magnesium, antioxidants, and more. I use two cans of black beans, but feel free to use your own cooked from scratch. You will need about 3 cups cooked beans for this recipe.
- Salsa: I like this easy homemade Restaurant-Style Blender Salsa or Fresh Garden Salsa, but simply use your own favorite.
- Ground cumin: I also like to add a little smoked paprika in addition to this.
- Chili powder: I use mild. Or you can omit the cumin and chili powder and use Taco Seasoning instead.
- Corn tortillas: Or you can use flour tortillas, or other tortilla of choice. Corn tortillas are a great gluten-free tortilla option.
- Toppings of choice: Use your own favorites, or see the ideas below.
Ingredients for Sauce
For the creamy avocado cilantro-lime sauce you will blend in a blender or small food processor:
- Avocado: You will need either one small avocado, or half of a large avocado.
- Fresh cilantro
- Lime juice: You will need about one lime for this recipe.
- Fresh garlic clove
- Olive oil: Or you can simply substitute water for an oil-free version.
- Agave: Or other sweetener of choice like pure maple syrup.
- Salt: I use fine grain salt for this recipe.
Customizing
Make it spicy: Add cayenne pepper, chipotle in adobo sauce, jalapeno, a spicy chili powder, or simply top with your favorite hot sauce to taste before serving. Or instead of the avocado sauce, try this smoky Chipotle Crema instead!
Onion + garlic: You can also sauté diced onion and garlic in the skillet before adding the black beans for more flavor.
Serving
Toppings of choice: Romaine lettuce, tomato, onion or green onion, vegan cheese, vegan sour cream, avocado or guacamole, etc.
Rice bowls: You can also serve this dish as a rice bowl or taco salad. Simply use cooked brown rice instead of the tortillas. Then top it with the black bean mixture and all your favorite toppings. (This works well for meal prep!)
For more inspiration, also browse all vegan taco recipes or black bean recipes.
Black Bean Tacos with Avocado Cilantro-Lime Sauce
Ingredients
- 30 oz. canned black beans (two 15 oz. cans)
- 1 cup salsa (I use homemade blender salsa)
- 1 tsp. ground cumin
- 1 tsp. chili powder* (I use mild)
- 8 small corn tortillas
Toppings of choice:
- Lettuce, tomato, onion, corn, avocado, cilantro, vegan cheese, etc.
For the creamy avocado sauce:
- 1/2 large ripe avocado (or 1 small)
- 3/4 cup fresh cilantro (large stems removed)
- 2 Tbsp. lime juice (about 1 lime)
- 1 clove garlic
- 1 Tbsp. olive oil (or water for oil-free)
- 1 tsp. agave (or other sweetener)
- 1/8 tsp. salt
Instructions
- Make the avocado sauce: In a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and adjust seasonings as desired. Set aside, or refrigerate if making ahead of time.
- In a pan over medium heat, add black beans (rinsed and drained), salsa, cumin, and chili powder. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: slightly mash beans after heating for a creamier filling.)
- While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
- Assemble the tacos: Spoon the black bean mixture in the center of the tortillas, spoon a small amount of avocado sauce over the top, and add your toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Lisa M Peterson
This is so delicious my niece Tammy made this for me the first. So this was the first time I made it on my own. My favorite recipe now.
Kaitlin
Great to hear, Lisa! So glad you're enjoying these. Thank you for your very kind feedback!
Lily
THE BEST TACOS. I make these for dinner nearly once a week. The sauce is excellent!
Kaitlin
Great to hear - thank you!
Krystina
This is one of my FAVORITE meals. I've started making it as a taco salad instead of street tacos to get some extra greens and it's soooo good. I love that I can make a ton of this - it's great to freeze and reheats just as good as the first time.
Kaitlin
So fantastic to hear that, Krystina! Great idea turning it into a taco salad and freezing some as well - that's awesome. Thanks so much for sharing your kind & helpful feedback!
Trisha
Hi. Just wanted you to know that I've made these twice over the last 2 weeks, and they are delicious! I could (and did!) eat the avocado cilantro lime cream with a spoon! No one in my house is technically labeled a vegetarian, vegan, or clean eater, but we are always looking for new, healthy meals to try. Everyone in the house loved these! Thanks so much for the recipe!
Kaitlin McGinn
Hi Trisha! That's fantastic to hear - thanks so much for your very sweet feedback. So glad your family is enjoying these!
Sara
I made these tonight - they are pretty good but kind of sweet, just because they use a lot of naturally sweet ingredients and I swapped the agave with honey. The sauce is very good - super limey. It's a great easy vegetarian recipe that I'll probably come back to.
Kaitlin McGinn
So great to hear you gave these a try and enjoyed, Sara! Thanks for the kind feedback & recipe rating - very appreciated.
Pg
Just made this tonight to take to work for lunch tomorrow. What is considered a serving? 2 tacos! So super good. The lime sauce is through the roof!
Kaitlin McGinn
Fantastic to hear! Thanks so much for the kind feedback. Enjoy your taco lunch today and have an awesome week!
Jesus light Of the world
These are AMAZING. & super easy to make. I love all the flavor!
Kaitlin | The Garden Grazer
Thanks for your kind feedback!
Tabitha Ruter
I made this and it was REALLY awesome! Thanks for such a great recipe!
Kaitlin | The Garden Grazer
Great to hear!
MichelM
The dressing is excellent. I did not have tortillas so I made it with corn chips like nachos in the oven with cheese. Very good.
Marijke Fulton
I made this for my Dad and I, and it was amazing! The sauce was so creamy and slightly tangy, with that cool undertone only cilantro can bring out. The bean mixture, too -- I would never have thought of adding salsa, or even that cumin. Thanks for the recipe!
Kaitlin | The Garden Grazer
So glad you both enjoyed. Thanks for sharing!
dcm
These were fabulous! The sauce was great... and mashing the beans made them even tastier. Thanks for the recipe!
Kaitlin | The Garden Grazer
Great to hear!
farmerswife17
I have had this pinned for who knows how long under my Pinterest 'Mexican food' catagory, I have been looking to eat more healthy and yesterday I found this recipe, it was just what I was looking for, I started with making your restaurant salsa, this was heaven to me, after trying these tacos, I cannot even express how yummy this was, my husband really liked it too. I love your simple whole food recipes! Thank you for doing what you do. I wish we lived closer, I just know we would become fast friends.
Kaitlin | The Garden Grazer
So glad you enjoyed these and the salsa! Thanks for your kind feedback.
Jen
I was cooking dinner tonight for two vegans and four meat eaters- and this was well enjoyed by all! We had it with chips, guac and fresh salsa on the side. Yum!
Kaitlin | The Garden Grazer
So great to hear, Jen! Thanks!
Nicki Escudero
I am obsessed with this recipe and have made it several times -- it's absolutely delicious! Thanks for sharing such innovative vegan recipes!
Kaitlin | The Garden Grazer
That's amazing! Thanks for sharing!
Bethany D
I made this tonight and it was absolutely delicious! My meat-loving-husband couldn't get enough and I had to stop myself at 3. The sauce compliments the bean mixture perfectly. Thanks for the great recipe!
Kaitlin | The Garden Grazer
Fantastic! Thanks for your kind feedback!
KariJBean
Made these tonight-SO delicious! Can't wait to try more of your recipes. Thanks for sharing!
Fritter
These are SO good. And that sauce? Omg. I'm an expat in the Netherlands and we don't really have good Mexican here. THIS totally fits that craving and I even used some precious Pace. I also shared on my blog's FB page they were so darn amazing. Great recipe.
Kaitlin | The Garden Grazer
So great - thank you for sharing!
Susan Finn
Made this for dinner tonight; it was delicious!
Kaitlin | The Garden Grazer
Yay, thanks for sharing!
Jamillah Wilcox
Kaitlin, the recipe is absolutely delicious. It's a great alternative from ground beef. And prepping is quick, easy and fun. I found the recipe on Pinterst. Thanks for sharing!
Kaitlin | The Garden Grazer
Wonderful! Thanks for sharing!
Casey Radhs
My boyfriend and I just started the Nutritarian 6 Week Plan (the vegan version!) and I made this (with a few differences) for dinner tonight. They were sooo good, thanks for the recipe inspiration!
Kaitlin | The Garden Grazer
That's great to hear!
Becca
This was great! Next time I think I'll serve over rice with lettuce and add a bit to the cilantro lime mix. There wasn't quite enough, but doubling is probably too much.
Kaitlin | The Garden Grazer
Great thoughts! Thanks for sharing!