This vegan Black Bean Tacos recipe is topped with a creamy avocado cilantro-lime sauce and is ready in just 15 minutes! They're so satisfying, filled with plant-based protein and fiber, and great for lunch or dinner. (Vegan, gluten-free, refined oil-free.)
These tasty black bean tacos are amazingly quick and easy!
The hearty black bean filling is made in 5 minutes by simmering black beans, salsa, and a couple warm spices. That's it! Truly simple, yet so satisfying.
Then it's paired with a bright & fresh avocado cilantro-lime sauce. Plus everyone can load theirs up with their own favorite toppings, which makes it a great choice for family-friendly weeknight dinners.
Best of all, they're a good source of plant-based protein and fiber. (Each small taco has about 9 grams protein!)
Ingredients For Black Bean Tacos
For this recipe, you'll 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'll need about 3 cups cooked beans for this recipe.)
- Salsa: Most often I use this homemade Restaurant-Style Blender Salsa, but simply use your own favorite. Store-bought jarred salsa works great too!
- Ground cumin
- Chili powder: Or you can omit the cumin and chili powder and use a couple teaspoons Taco Seasoning instead. (Or add smoked paprika.)
- Avocado: I use half of a large avocado, but you can use one small avocado instead.
- Fresh cilantro
- Fresh lime juice: I use two tablespoons (which is about one lime) for a strong lime flavor in the sauce. Feel free to adjust as desired.
- Fresh garlic clove
- Pure maple syrup: Or use your own favorite sweetener. Just a little helps balance the flavors of the sauce.
- Salt: I use fine grain salt for this recipe.
- Corn tortillas: I purchase organic whenever possible. (Ensure yours are gluten-free if needed.) Or you can swap in flour tortillas, hard shells, or other tortilla - whatever you like!
Customizing
Make it spicy: Stir in a pinch of cayenne pepper, chipotle in adobo sauce, fresh diced jalapeno, more chili powder, or 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 aromatics like diced onion and garlic in the skillet before adding the black beans. Diced green chiles or poblano pepper can add more flavor as well.
Variations: You can also use the black bean mixture for burritos, tostadas, nachos, quesadillas, etc. Or you can make a tacos bake in the oven with dairy-free melty cheese. It's super versatile!
Serving
Taco bar: I like setting out all the toppings on the counter like a family-style taco bar. This allows everyone to customize theirs however they like!
Topping suggestions: Romaine lettuce, tomato, red onions or green onion, dairy-free cheese, vegan sour cream, avocado, guacamole, sweet corn, squeeze of lime juice, etc.
Rice bowls: You can also serve this dish as a rice bowl or taco salad! Simply use cooked rice or quinoa instead of the tortillas. Then top it with the black bean mixture and all your favorite toppings. (This works well for meal prep!)
Storing
Store the black bean taco filling and avocado cilantro sauce in separate airtight containers in the fridge. I find the leftovers keep for about 4 days in the refrigerator. Reheat in the microwave when ready to enjoy.
For more inspiration, also browse all vegan black bean recipes.
Black Bean Tacos with Avocado Cilantro Sauce
Ingredients
For the black bean mixture:
- 30 oz. canned black beans*
- 1 cup salsa (I use homemade blender salsa)
- 1 tsp. ground cumin
- 1 tsp. chili powder
For the creamy avocado sauce:
- 1/2 large ripe avocado
- 3/4 cup fresh cilantro
- 2 Tbsp. fresh lime juice
- 1 clove garlic
- 1-2 Tbsp. water (or neutral oil)
- 1 tsp. pure maple syrup
- 1/8 tsp. salt
For serving:
- 8 small corn tortillas
- Lettuce, tomato, onion, corn, avocado, cilantro, vegan cheese, etc.
Instructions
- Make the avocado sauce: In a small, high-speed food processor or blender, add all sauce ingredients. Blend until smooth, stopping to scrape down the sides with a spatula. Add a splash more water to thin if necessary. Set aside.
- Prepare black bean mixture: In a large skillet over medium heat, add the black beans (rinsed and drained), salsa, cumin, and chili powder. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: slightly mash the beans after heating for a creamier filling. I usually mash about half the mixture.)
- Prepare toppings: While the beans are heating, chop and prepare your toppings of choice. Then warm the tortillas if desired.
- Assemble: Spoon the black bean mixture down the center of the tortillas, dollop a little avocado sauce over the top, and add your toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium content: 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 says
This is so delicious. My niece Tammy made this for me the first time. So this was the first time I made it on my own. My favorite recipe now.
Kaitlin says
Aww, that's great to hear, Lisa! So glad you're enjoying these in your own kitchen now too. Thanks for the very kind feedback!
Lily says
THE BEST TACOS. I make these for dinner nearly once a week. The sauce is excellent!
Kaitlin says
Yay! Great to hear you're enjoying them, Lily - thank you for sharing!
Krystina says
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 says
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 says
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 says
Hello, Trisha! Haha that's fantastic to hear - thanks so much for your very sweet feedback. So glad your family is enjoying these!
Sara says
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 says
So great to hear you gave these a try and enjoyed, Sara! Thanks for the kind feedback & recipe rating - it's very appreciated.
Pg says
Just made this tonight to take to work for lunch tomorrow. So super good. The lime sauce is through the roof!
Kaitlin says
Fantastic to hear! Thanks so much for the kind feedback. Enjoy your taco lunch today and have an awesome week!
Light says
These are AMAZING and super easy to make. I love all the flavor!
Kaitlin says
Fantastic! Thanks for your kind feedback.
Tabitha Ruter says
I made this and it was REALLY awesome! Thanks for such a great recipe!
Kaitlin says
Yay! Great to hear, Tabitha. Thanks for sharing!
Michel says
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.
Kaitlin says
Excellent idea turning these into nachos, Michel! Thanks for sharing!
Marijke Fulton says
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 says
Hello, Marijke! Thank you for these kind words. I had so much fun creating this recipe and thrilled to hear it was enjoyed by you and your dad!
dcm says
These were fabulous! The sauce was great... and mashing the beans made them even tastier. Thanks for the recipe!
Kaitlin says
Great to hear - thank you!
farmerswife17 says
I have had this pinned for who knows how long under my Pinterest Mexican food category. 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.
Kaitlin says
Hello! So glad you enjoyed these and the blender salsa as well! Thanks a lot for coming back to share your thoughtful feedback.
Jen says
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 says
So great to hear your dinner group enjoyed these, Jen! And great pairings on the side!
Nicki Escudero says
I am obsessed with this recipe and have made it several times -- it's absolutely delicious! Thanks for sharing such innovative vegan recipes!
Kaitlin says
Yay! Thrilled to hear you've made them a few times, Nicki. Thanks for sharing your kind and thoughtful feedback - it's truly appreciated!
Bethany D says
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 says
Aww, that's so great you both enjoyed them, Bethany! Thanks for coming back to share your kind review - it's appreciated!
Kari Bean says
Made these tonight. SO delicious! Can't wait to try more of your recipes. Thanks for sharing!
Fritter says
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 says
Amazing to hear you enjoyed them so much, and thanks a lot for sharing on Facebook!
Susan Finn says
Made this for dinner tonight; it was delicious!
Kaitlin says
Yay, thanks for sharing Susan!
Jamillah Wilcox says
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 says
Wonderful! Thanks for sharing your kind feedback, Jamillah.
Casey Radhs says
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 says
Awesome to hear you enjoyed them, Casey! Have fun with your Nutritarian plan!
Becca says
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 says
Great thoughts, Becca! Thanks for sharing!