Vegan Black Bean Tacos with Veggies

These vegan black bean tacos are loaded with veggies, simple, healthy, delicious, and ready in just 15 minutes! A protein-rich, delicious, satisfying, crowd-pleasing weeknight meal!

Delicious Vegan Black Bean Tacos in Just 15 Minutes

Through years of foodie adventures, I’ve come to the conclusion that tacos are the perfect meal for almost any occasion. Generally, they’re loaded with flavor and highly customizable, but recipes like these vegan black bean tacos with veggies and corn are also packed with nutrients and ready in just 15 minutes with only a bit of chopping and sautéing!

Better yet, these tacos with black beans and veggies require under 10 pantry-friendly ingredients, can be loaded with all your favorite taco toppings, and are even meal-prep-friendly!

Considering they’re also gluten-free, soy-free, dairy-free, vegetarian, and vegan, not to mention comforting, cheap, and super satisfying—this is a crowd-pleasing meal even meat eaters will enjoy!

Want more vegan taco recipe inspiration? Check out these vegetable fajita tacos, chickpea and walnut meat tacos, or jackfruit carnitas!

The Ingredients and Substitutions

These veggie tacos with black beans make for a pantry-friendly meal, requiring under a dozen ingredients.

The Black Bean Taco Filling

• Black beans: We use canned black beans (regular or low sodium), but you can cook them yourself, too. Other beans, like pinto beans, kidney beans, and chickpeas, will also work.
• Corn: Use canned or frozen (and thawed) corn.
• Vegetables: There are several types of veggies with different textures and flavors in these vegetarian black bean tacos, including
  • Zucchini (or a combination of zucchini and yellow summer squash)
  • Tomato (Roma tomatoes are best)
  • Onion (yellow onion)
• Cumin: Provides a savory, earthy flavor to the black bean corn taco filling.
• Salt: To season to taste.
• Oil: Use any neutral cooking oil, like vegetable oil, to sauté the veggies.

The other ingredients:

• Tortillas: Use store-bought or homemade corn tortillas (or flour tortillas)
• Hot sauce: (optional) To drizzle over the black bean vegan tacos.
• Cilantro: Finely minced. Alternatively, use flat-leaf parsley or green onion.

What Else Could I Add To Veggie Black Bean Tacos?

Whether you want to load the tacos up with toppings or adjust the main black bean taco recipe, here are some of my favorite recommendations.

• Spices: For more flavor, play with garlic powder, onion powder, smoked paprika, and chili/cayenne pepper. Alternatively, use taco seasoning.
• Jalapeño: Finely minced to add to the filling for heat.
• Bell peppers: Thinly sliced to add to the vegetables. Any color will work.
• Mushrooms: Thinly sliced and sauteed for extra tender texture and flavor.
• Cauliflower ‘rice’: To add bulk and nutrients without tons of additional carbs and calories. I like to use flavored options like Mexican cauliflower rice.
• Sweet potato: Sweet potato and black beans are a classic combination. Use ½-inch diced pieces. Alternatively, use butternut squash.
• Lettuce: For a combination of cooked and fresh, add crunchy fresh lettuce or cabbage to the black bean and corn tacos.
• Quinoa: For extra protein, carbs, and staying power, make quinoa black bean tacos.

Vegan Bean Tacos Toppings

• Salsa: Fresh and chunky versions like Pico de Gallo are my favorite.
• Guacamole: Adds creaminess and healthy fats. Alternatively, use diced/sliced avocado.
• Jalapeño slices: Either fresh or pickled to add heat to the bean taco recipe.  
• Lime wedges: To serve alongside the black bean and corn tacos. The juice really enhances the flavors.
• Vegan sour cream: Or another vegan Mexican crema (spicy, avocado, etc.)
• Vegan cheese: Use either vegan shredded cheese or vegan feta to crumble into the vegan black bean tacos.   
• Pickled red onions: Add tang, sweetness, and a bright pop of pink color.

How to Make Black Bean Tacos?

Follow just a few low-effort steps to prepare these veggie black bean tacos in under 20 minutes!

• 1) First, rinse and dice the zucchini, onion, and tomato into small, even-sized pieces, mince the garlic, and drain and rinse the cans of beans and corn.
• 2) Then, In a large pan, heat the oil over medium-high heat. Once hot, add the onion and sauté for 1-2 minutes until it becomes tender and translucent.

• 3) Add the garlic and remaining vegetables and sauté for about 5 minutes, or until the zucchini is tender-crisp, stirring occasionally.

• 4) Stir in the beans and add the salt and cumin, cooking for 2-3 minutes more.

• 5) Assemble the veggie black bean corn tacos by loading them with the filling, optionally drizzling over some hot sauce, and sprinkling with cilantro. Enjoy!

How to Heat Tortillas

It’s a good idea to heat tortillas before assembling tacos. This makes them more flexible and, depending on the method you use, can add extra, smoky, charred flavor (which compliments these veggie black bean tacos well).

1. In the oven: Wrap a stack of the tortillas in foil and warm them at 350F/175C for 15-20 minutes.
2. In a microwave: Place up to 5 tortillas on a microwave-safe plate covered with a lightly damp paper towel and microwave in 20-30 second bursts until warm.
3. In a skillet: Toast the tortillas individually in a dry skillet (no oil) for 20-30 seconds per side. For slightly crispier tortillas, add a little oil or vegan butter first.
4. Over a flame: Carefully use tongs to hold one tortilla at a time until they’re slightly charred around the edges and in spots. This should only take 10-20 seconds per side.

Be careful not to overcook them, or they'll become firm and crispy rather than flexible.

If you have lots to heat and/or aren’t serving immediately, stack the tortillas under a clean dish towel.

Top Recipe Tips and Notes

• Adjust the texture: To make more of a traditionally creamy black bean filling, first sauté the garlic & onion, then add the beans and seasonings. Cook for several minutes before roughly mashing the beans, adding a small amount of reserved bean liquid or veg broth until creamy but still lightly chunky. Sauté the tomatoes and zucchini separately.  
• For crispy black bean tacos: Mash some of the beans and/or add some vegan cheese to work as a glue to help hold the tacos together, then pan-fry them with a bit of oil/vegan butter on both sides until crisp (similar to a plant-based quesadilla).
• When serving a crowd: Create a platter of different toppings in small containers so your guests can choose which they’d like on their black bean and corn tacos.

FAQs

Make-Ahead, Storage and Reheating

Make ahead: These vegan tacos with black beans are incredibly meal-prep friendly, as you can prepare the filling several days (4-5) in advance and reheat and assemble the tacos when ready. Likewise, many toppings that require prep can be prepared 1-3 days in advance.

Store: Once assembled, enjoy the black bean veggie tacos quickly to avoid them becoming soggy. Any leftover filling will store in the refrigerator for 3-4 days.  

Reheat: You can reheat the vegetable and black bean filling in the microwave (in 30-second intervals, stirring in between, until warm) or on the stovetop over medium-low heat.   

You can add the leftover bean and vegetable mixture to vegan fajitas, burritos, rice bowls, or even with breakfast dishes like a vegan omelet or scrambled tofu.

Serving Recommendations

As these vegan tacos with black beans and vegetables are loaded with fiber, nutrients, and plant-based protein, you can enjoy them alone as a nutritious meal. However, make a heartier meal with a side of:

• Mexican Rice (or low-carb cauliflower rice)
• Fries or wedges / sweet potato wedges
• Guacamole and other dips
• A simple side salad

More Vegan Mexican Recipes

• Vegan jackfruit tostadas
• Avocado and Refried Bean Tostadas
• Butternut Squash Bean Burritos
• Easy Butternut Squash Enchiladas
• Air Fryer Nachos [Vegan Black Bean Nachos]
• Vegan Elote [Mexican Street Corn| Nut-Free]

If you try this easy vegan black bean tacos recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla