Vegan tacos, made with corn or flour tortillas, black beans, corn, avocado, and vegan sour cream, among other simple ingredients. Super healthy and filling.
Mexican food is so vegan-friendly. Black beans are a great meat substitute, packed with good quality plant-based protein, and they’re also so inexpensive.
These vegan tacos are made with some of my favorite ingredients, like tortillas, avocado or black beans. I prefer to cook beans from scratch in my Instant Pot, but you can use a regular pot or just buy the canned stuff. Besides, you don’t need to use black beans, any other beans will do.
I usually use avocado to make most of my Mexican recipes because it’s a great source of fat and everybody love it. Cubed avocado is great, but if you don’t want to add the vegan sour cream, you could mash it with a fork instead.
Not everyone likes raw onion, so please feel free to saute it a little bit in a skillet with some oil if you want, or just omit it. Onion powder is easier to digest and also a good alternative.
Corn tortillas are delicious and a good choice, especially if you’re gluten-free, but flour tortillas are amazing as well. Choose what you like or have on hand!
Cilantro is one of those things you love or you hate, so if you don’t like it, don’t worry, just add some parsley, or any other herb. You could also omit it, or add some lettuce or any leafy green instead.
ingredients for vegan tacos
These are the ingredients you’ll need to make this vegan tacos recipe:
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Black beans – Canned black beans are so convenient, but I prefer to cook them from scratch. I make them in my Instant Pot in big batches for the week and I don’t add any salt. Please use other types of beans or legumes if you want.
- Ground cumin – Feel free to add any spices you have on hand.
- Dried oregano – Any other dried herb is okay.
- Garlic powder – I prefer to use garlic powder because I find it super convenient. However, fresh garlic is a good choice as well. Just saute it a little bit before adding the black beans and the spices to the skillet.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Red pepper flakes – Feel free to use cayenne powder, fresh chilies, or anything you want to make your tacos spicy. This is an optional ingredient so you can omit it if you’re not into spicy food.
- Corn or flour tortillas – I used corn tortillas, but flour tortillas are also delicious. Depending on how big your tortillas are, you can get a different number of tacos.
- Corn kernels – Canned or frozen corn kernels (cook them according to package directions) are both great.
- Red onion – White and yellow onion is also okay. Cook the onion if you don’t like it raw, or just omit it. Add any veggies you have in your kitchen.
- Lime juice – Lemon juice is also a good choice. I like freshly squeezed lime/lemon juice, but store-bought is okay.
- Vegan sour cream – If you don’t want to use sour cream, you can mash the avocado, or use some guacamole or any other sauce. However, the tacos will be also delicious if you don’t mash the avocado and don’t add any sauce, either.
- Fresh cilantro – If you don’t like cilantro, just add some chopped fresh parsley or any other fresh herb instead. You can also omit it, though.
how to make vegan tacos
- Add the oil to a skillet and when it’s hot, add the black beans and the spices (ground cumin, dried oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir and cook over medium-high heat for 3 to 5 minutes or until the beans are hot, stirring occasionally. Set aside. If you’re oil-free, use some water or vegetable stock. instead.
- Heat the tortillas according to package directions. I like to heat them in a skillet.
- To assemble the tacos, grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.
- Best when fresh, feel free to keep all the ingredients in the fridge separately. The bean mixture lasts about 4 to 5 days in the fridge if you keep it in an airtight container.
looking for more Mexican recipes?
- Refried Beans
- Vegan Breakfast Burritos
- Sweet Potato and Black Bean Enchiladas
- Restaurant Style Salsa
- Vegan Mexican Horchata
did you make this vegan tacos recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 tbsp extra virgin olive oil (optional)
- 2 15-ounce can of black beans (850 g), drained and rinsed, see notes
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1/2 tsp garlic powder
- 1/2–1/4 tsp salt (optional), see notes
- 1/4 tsp ground black pepper
- Dash of red pepper flakes (optional)
- 6 small corn or flour tortillas
- 1/2 cup corn kernels (70 g), canned or cooked
- 1 avocado, cubed
- 2–4 tbsp red onion, chopped
- Lime juice to taste (optional)
- 1 batch of vegan sour cream (optional)
- 2 tbsp fresh cilantro, finely chopped
- Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, pepper, and red pepper flakes), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. If you don’t want to use oil, just add some water or vegetable stock.
- Heat the tortillas according to package directions. I usually heat them in a skillet until they’re hot.
- To assemble the tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.
- Best when fresh, you can keep all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container.
- I cooked the black beans from scratch, so I used 3 cups or 500 g of cooked black beans.
- Add more or less salt depending on your taste and also if you’re using salted or unsalted beans. You can omit it if you want.
- To reduce the amount of sodium, wash really well the canned stuff (beans and corn), or add less salt.
- Nutritional info has been calculated by using 1/4 tsp of salt and unsalted cooked black beans. It doesn’t include the vegan sour cream.
- Serving Size: 1 taco of 6
- Calories: 380
- Sugar: 2 g
- Sodium: 504 mg
- Fat: 15.1 g
- Saturated Fat: 3.2 g
- Carbohydrates: 51.1 g
- Fiber: 11.5 g
- Protein: 12.8 g