The BEST Vegan Tacos

4.84 from 6 votes

These are the BEST vegan tacos, made with simple ingredients, super healthy, and so filling. A delicious and easy vegan dinner in just 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Mexican

Diet: Vegan

Servings: tacos

Calories: 130kcal

Author: Iosune

2 tablespoons extra virgin olive oil
2 15-ounce cans of black beans drained and rinsed, see notes if your want to cook them from scratch
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoon chili powder optional
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
8 small corn or flour tortillas

Heat the oil in a skillet, add the beans and the spices, stir, and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
Heat the tortillas according to the package directions. I usually toast both sides of the tortillas just until hot and barely starting to turn golden (15-30 seconds per side).
Assemble by adding some black bean filling to a tortilla, then sprinkle with your desired toppings. Squeeze fresh lime juice just before eating.
Repeat this process with all the remaining tortillas and serve immediately.

Substitutions:

If you want to cook your beans from scratch, use 2 cups (520 g) of cooked black beans.
I like to cook the beans from scratch in my Instant Pot following my Instant Pot black beans recipe, which is so easy to make, but you can use a regular pot as well.
I like to use ground cumin, but please feel free to add any spices you like or have on hand.
Oregano is my favorite dried herb for this recipe, but any other will do.
Garlic powder can be replaced with onion powder. You could also sautée some minced fresh garlic instead, but I prefer to use garlic powder to save time and effort.
This recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy.
So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
Feel free to use any other source of plant-based protein instead of the black beans, like other beans or legumes, tofu, tempeh, seitan, or textured vegetable protein.
You can customize this recipe with veggies like tomatoes, jalapeños, sweet potato, or mushrooms.
If you don’t like vegan sour cream, you can mash the avocado with a fork or use some guacamole instead.

Storage:

Refrigerator: store the black bean filling in the refrigerator for up to 5 days. Assemble the tacos just before serving.
Freezer: store the black bean filling in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge.
Reheat: reheat the black bean filling it in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, or water if needed.