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Rachel White

black bean vegetarian tacos recipe

A quick and flavorful black bean vegetarian tacos recipe that delivers hearty texture and bold taste with minimal effort. Perfect for busy nights, these tacos are customizable, satisfying, and easy to assemble.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bean Filling
  • cups black beans cooked or canned
  • cup onion chopped
  • cloves garlic minced
  • tsp cumin
  • tsp paprika
  • tbsp olive oil
  • salt
Taco Assembly
  • taco shells soft or hard
  • cup lettuce shredded
  • cup tomatoes diced
  • cup cheese shredded
Optional Toppings
  • cup sour cream
  • tbsp lime juice
  • cup cilantro chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a skillet over medium heat until warm.
  2. Add onion and cook until soft and slightly golden, stirring for even texture.
  3. Stir in garlic and spices, cooking briefly until fragrant.
  4. Add black beans and mash slightly for a creamy yet chunky consistency.
  5. Warm taco shells and fill with bean mixture and fresh toppings.
  6. Finish with optional toppings and serve immediately for best texture and flavor.

Notes

Mash beans more for a smoother filling or leave chunky for texture. Warm shells for better structure. Freeze filling separately for convenience. Adjust spices or toppings for variety. Store leftovers refrigerated up to three days and reheat gently.