These are the types of dinners I love during the week: easy to make, minimal prep work, packs a punch of flavor and most importantly, a dish that everyone loves!
We eat a lot of variations of tacos around here.
We topped these Weeknight Black Bean Tacos with Guac, Pico, cilantro leaves, chopped sweet onion and a bit of hot sauce. I usually make homemade Guacamole and Pico de Gallo the night before to save even more time but you can just buy them both and keep it moving.
Best of all, this makes 6 servings (12 tacos!) so if you have a small family like me, you will have leftovers!
NOTES:
- Make your own Taco Seasoning! It’s easy and so much more cost effective, especially if you buy the spices you need in the bulk section. Alternately, you can go for a natural Taco Seasoning that is free of additives like Simply Organic (Frontier). Just a word of caution though – I based my recipe on my homemade Taco Seasoning mix so if you are using a pre-made mix, please add it slowly and adjust as needed. Store bought spice blends tend to be much heavier in salt.
Did you make this recipe? Please give it a star rating below!
Vegan Black Bean Tacos. Easy Weeknight Vegan Black Bean Tacos.
- 1 tablespoon olive oil
- 3 cups cooked black beans or 2 15-ounce cans rinsed and drained
- 1/2 cup finely chopped sweet onion
- 2 cloves garlic finely chopped
- 5 to 6 cilantro stems and leaves
- 14.5 ounce can of diced tomatoes drained
- 2.5 tablespoons taco seasoning see Note
- 1/2 teaspoon kosher salt to taste
- 1/2 lime squeezed
- 1 teaspoon hot sauce optional
- 12 corn tortillas plus toppings
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Strain tomatoes. If using canned beans, drain and rinse.
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Finely chop garlic and onion (use food processor to save time!).
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Heat a saute pan over medium heat. Once hot, add oil. Add onion and garlic and cook 2 to 3 minutes until softened.
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Add taco seasoning, cook 20 to 30 seconds, stirring.
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Toss in beans, tomatoes and cilantro. Cook covered over a medium light 5 to 7 minutes, stirring occasionally.
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Use a fork or potato masher to smash about half of the beans, taste and add salt if needed. Cook uncovered, stirring occasionally, over medium low light 12 to 15 minutes.
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Add hot sauce and lime juice, stir, let cool for 5 to 10 minutes, serve with corn tortillas and toppings of choice - Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I’ve made this recipe a handful of times now, and it’s delicious. The texture and flavor are perfect. For toppings, I use the guacamole recipe from this site, along with store bought pico de gallo. Homemade corn tortillas add a nice flavor, although if I’m feeling a bit lazy, I’ll use store-bought.
So happy to hear that you love this recipe Nate!
I have always been a ground-beef-taco fan, so I never thought about an all-bean one with taco flavoring! Glad I found this – I’ll be making them next week, as I’m trying to add in more meatless meals. Thanks!
Enjoy them Julie!
Oh 😉 Thanks. Sorry about that. It was super early this morning when I read it and apparently didn’t do a good job. I’m excited to try making these tonight.
No worries Ashley! I hope you loved it 🙂
I didn’t see the *note about the taco seasoning…? Do you make your own?
Hi Ashley, Right above the recipe is a little section called NOTES. I linked to my homemade taco seasoning recipe there as well as some premade brands that I have used in the past. Have a great day 🙂
I am so making these.
They are so easy and tasty! I always double the batch to have a quick lunch leftover 🙂
These look delicious. I like to buy my taco seasoning in bulk at Penzeys.
Thanks!
These tacos look delicious! Can’t wait to try them. In the photo it looks as though you used flour tortillas – will this effect the points? The corn tortillas at my store are quite a bit smaller and in my my experience are quite breakable when you fold them so I can see why using flour would be better, but it does seem like it might raise the Point value.
Hi Kathy! I used a flour/corn combo that I found that is the same Points Plus as corn tortillas. I usually do just use the corn though. I always heat a non-stick pan over medium heat and warm the corn tortillas before serving. Keep them in a basket with a kitchen towel over them and they should stay warm. This really helps with breaking! Another option is the Sonoma 1 Point (Natural) Tortillas I discuss in this recipe (if you can find them).
Love these veggie tacos! My kids are big taco lovers. Just made some fish tacos tonight, but would love to try this meatless version.
I love fish tacos Jeanette! My son loves beans so this is always an easy one here 🙂
These look yummy! Might try it with some white beans. Dark beans always give me a wicked tummy ache for some reason!
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Hi Dee! This would be great with white beans or even garbanzo if you can eat those?
I hate to admit it but I’ve never had bean tacos before. Weird b/c I eat a lot of beans and use them in everything. So simple, so easy … Thx for the idea!
CJ you have to make bean tacos! If you love beans, you will love them!!
Oh yum!
Hi CheezyK! Thanks for stopping by 🙂