Vegetarian Black Bean Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

Based on your feedback and my desire to create more plant-based recipes for vegetarians and those who are trying to cut down on their meat consumption (try Meatless Monday!), you’ll love these Crunchy Black Bean Tacos. Make it a fiesta with cilantro lime rice and guacamole on the side! And if you prefer beef, these slow cooker beef tacos are a favorite in my house!

Taco Tuesday is always a popular night at my house. And since these tacos are vegetarian, they’re also perfect for Meatless Mondays. But really, who are we kidding? Tacos are an excellent idea any night of the week! These vegetarian tacos with black beans are such an easy weeknight dinner. Using canned beans instead of dried saves a ton of time. Plus, beans are a great, inexpensive pantry staple. Infused with Mexican spices and topped with all my favorite fixins, these tasty vegetarian tacos are so hearty, satisfying, and delicious.

What is a good side to serve with tacos?

These crunchy tacos are full of protein, fiber, and vegetables, making them a filling meal on their own. But if you’re looking for a side dish, try one of these:

Variations:

Swap crispy corn taco shells for flour tortillas or corn tortillas.
Top tacos with jarred salsa or my No-Cook Salsa instead of fresh tomatoes.
If you don’t have black beans, substitute them with canned pinto beans.
Use Monterey jack or cotija cheese instead of cheddar.
Add jalapenos to the black bean mixture or top your taco with raw jalapenos to make these spicy black bean tacos.
Serve the black bean mixture and taco toppings on tostada shells instead of taco shells.

More Taco Recipes You’ll Love:

Vegetarian Black Bean Tacos

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

For the beans:

1 tablespoon olive oil
½ small yellow onion, diced
1 garlic clove, minced
1 15-ounce can black beans, drained and rinsed
½ teaspoon cumin
¼ teaspoon smoked paprika
1/8 teaspoon cayenne pepper
½ teaspoon kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 tablespoon water

For the tacos:

8 hard corn taco shells, I like Old El Paso Stand ‘n Stuff
4 ounces Hass avocado, from 1 small
Juice from 1/2 small lime
Pinch kosher salt
Freshly ground black pepper, to taste
½ cup shredded cheddar cheese
1 plum tomato, diced
1 cup shredded romaine lettuce

To assemble tacos:

Place taco shells on a flat surface. Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce. Serve immediately.

Serving: 2tacos, Calories: 367kcal, Carbohydrates: 42g, Protein: 13g, Fat: 15.4g, Saturated Fat: 5g, Cholesterol: 10mg, Sodium: 669mg, Fiber: 12g, Sugar: 2g