Vegan Black Bean Tacos
These tacos are the kind of weeknight dinner that feels like a treat — smoky, satisfying, and loaded with fresh flavor from start to finish. The black beans get cooked down with cumin, smoked paprika, and chili powder until thick and saucy, with a squeeze of lime stirred in at the end to brighten everything up. While the beans simmer, a quick pico de gallo comes together with Roma tomatoes, jalapeño, cilantro, and more fresh lime juice — no cooking required, just a good dice and a stir. Creamy avocado rounds out each taco, and the corn tortillas get charred directly over the flame for that slightly smoky, restaurant-style finish. Every single ingredient here is naturally free of animal products, so there's no swapping, substituting, or second-guessing — just a clean, craveable meal that happens to be entirely plant-based. This recipe makes four generous servings, which means it's just as good for feeding a table as it is for meal-prepping a few days of lunches.
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Learn more →Ingredients
4 servings
For the black beans
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ cup water
- 1 tbsp fresh lime juice
For the pico de gallo
- 3 medium roma tomatoes, finely diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 2 ripe avocados, sliced or mashed
- 1 lime, cut into wedges
Instructions
- 1
In a small bowl, combine the diced Roma tomatoes, white onion, jalapeño, cilantro, 2 tbsp lime juice, and 1/4 tsp salt. Stir to combine and set aside while you cook the beans.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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