• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Food Sharing Vegan logo
  • Home
  • About
  • Cookbooks
  • Podcast
  • Recipes
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • About
  • Cookbooks
  • Podcast
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Cookbooks
    • Podcast
    • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner

    Vegan Black Bean Tacos with Veggies

    Dec 16, 2022 · 23 Comments

    • Facebook
    Jump to Recipe Print Recipe

    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!

    completed Vegan Black Bean Tacos with Veggies against a white surface

    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.

    ingredients for Vegan Black Bean Tacos with Veggies measured out against a white surface

    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.
    process shot of adding onions to pan
    • 3) Add the garlic and remaining vegetables and sauté for about 5 minutes, or until the zucchini is tender-crisp, stirring occasionally.
    process shot of adding garlic to pan
    process shot of adding zucchini to pan
    process shot of adding tomatoes to pan
    process shot of adding corn to pan
    • 4) Stir in the beans and add the salt and cumin, cooking for 2-3 minutes more.
    process shot of adding black beans to pan
    process shot of adding seasonings to pan
    • 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

    Can you freeze the vegetable black bean taco filling?

    Yes! The tomato and zucchini will become softer upon thawing, but are freezer-friendly. You can store the filling for 3-4 months in the freezer, then thaw and reheat it (cooking off any excess liquid) as needed.

    Are vegetable and black bean tacos healthy?

    Black beans alone are one of the best sources of plant-based protein (a whopping 15 grams of protein per cup) and contain complex carbohydrates with plenty of vitamins and minerals while remaining low fat (and inexpensive - yay!).

    Combining those with extra veggies like onion, tomato, and zucchini makes vegan black bean tacos loaded with beneficial nutrients.

    completed Vegan Black Bean Tacos with Veggies against a white surface

    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

    completed Vegan Black Bean Tacos with Veggies against a white surface

    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!
    5 from 100 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Mexican
    Servings 6
    Calories 438 kcal

    Equipment

    • measuring spoons
    • my favorite knives
    • large pan

    Ingredients
      

    • 1 tablespoon of vegetable oil
    • ½ of a medium yellow onion diced
    • 2 garlic cloves minced
    • 1 large zucchini diced
    • 1 Roma tomato diced
    • ½ (15-ounce) can of corn drained and rinsed
    • ½ (15-ounce) can of black beans drained and rinsed
    • ½ teaspoon of salt more to taste
    • ¼ teaspoon of cumin
    • 6 to 8 tortillas
    • Hot sauce (optional)
    • A handful of cilantro minced

    Instructions
     

    • In a large pan over medium-high heat, heat the oil. Once heated, add in the onion and saute for 1 to 2 minutes, or until the onion becomes tender and translucent.
    • Add in the garlic, zucchini, tomatoes, and corn, and saute for about 5 minutes, stirring occasionally.
    • Stir in the beans, salt, and cumin. Cook for another 2 to 3 minutes.
    • Pour on some hot sauce (if using) and sprinkle on the cilantro.

    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.

    Nutrition

    Calories: 438kcalCarbohydrates: 77gProtein: 21gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 425mgPotassium: 1430mgFiber: 15gSugar: 8gVitamin A: 439IUVitamin C: 16mgCalcium: 148mgIron: 5mg
    Keyword black bean, black bean tacos, easy recipes, healthy tacos, mexican recipes, plant based, plant based protein, simple recipes, tacos, under 30 minutes, vegan dinner, vegan recipes, veggies
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    More Dinner

    • Easy Jackfruit Carnitas
    • Buffalo Chickpea Wraps
    • Dairy-Free Green Bean Casserole
    • Vegan Stuffed Acorn Squash [With Quinoa]

    Reader Interactions

    Comments

    1. Andrea says

      December 16, 2022 at 5:08 am

      5 stars
      yum! love how simple and quick these tacos are!

      Reply
    2. Tina says

      December 18, 2022 at 5:31 am

      5 stars
      Adding this to my taco Tuesday rotation! They look amazing, and I love how easy to follow the recipe is.

      Reply
      • Andrea says

        January 09, 2023 at 3:08 am

        Love that! And yesss - so easy and enjoyable!

        Reply
    3. Shelby says

      December 18, 2022 at 10:36 am

      5 stars
      I love all the veggies in these tacos! Such a great way to boost intake!

      Reply
      • Andrea says

        January 09, 2023 at 3:08 am

        Yess! Such a sneaky way to enjoy them!

        Reply
    4. Rachel says

      December 19, 2022 at 6:26 pm

      5 stars
      I am loving all the veggies in these tacos! So delicious and healthy!

      Reply
      • Andrea says

        January 09, 2023 at 3:07 am

        You and me both! Such a great taco recipe!

        Reply
    5. Beatriz says

      December 19, 2022 at 6:40 pm

      5 stars
      So tasty and easy to make!

      Reply
      • Andrea says

        January 09, 2023 at 3:07 am

        Gotta love the simple and delicious ones!

        Reply
    6. Erin says

      December 19, 2022 at 6:51 pm

      5 stars
      These vegan black bean tacos with veggies are a perfect weeknight dinner. My family loved it!

      Reply
      • Andrea says

        January 09, 2023 at 3:05 am

        Wohoo! And agreed - so easy to whip up!

        Reply
    7. Natalia says

      December 20, 2022 at 8:28 am

      5 stars
      So good! I literally made this last night for dinner and it was amazing! I didn't have yellow onions at home but I used red onions. Works great! One of the best meals I've made so far!

      Reply
      • Andrea says

        January 09, 2023 at 2:55 am

        Wow! So glad you enjoyed it! These tacos are a favorite of mine too!

        Reply
    8. Holly says

      December 20, 2022 at 1:50 pm

      5 stars
      Easy and delicious! The family loved these for dinner.

      Reply
      • Andrea says

        January 09, 2023 at 3:05 am

        So glad your family enjoyed them! They're so kid friendly!

        Reply
    9. Nancy says

      December 20, 2022 at 4:00 pm

      5 stars
      Love black bean tacos. These babies are flavourful and really satisfying

      Reply
      • Andrea says

        January 09, 2023 at 3:05 am

        You and me both! Super satiating!

        Reply
    10. Gina H. says

      December 20, 2022 at 6:27 pm

      5 stars
      Super colorful and tasty tacos! I love the bean and veggies combo!

      Reply
      • Andrea says

        January 09, 2023 at 3:04 am

        Yess! Such a delicious combo for tacos!

        Reply
    11. Giangi says

      December 24, 2022 at 12:45 pm

      5 stars
      We all enjoyed it and will be making it again.
      Thank you for the recipe

      Reply
      • Andrea says

        January 09, 2023 at 3:04 am

        So glad you guys enjoyed it! These tacos really hit the spot!

        Reply
    12. Marie says

      January 25, 2023 at 7:16 pm

      5 stars
      I made these tacos for dinner last night and they were delicious and so filling. I love how quick and easy they were to make as well.

      Reply
      • Andrea says

        January 26, 2023 at 4:43 am

        So glad you enjoyed them! I love how easy they are to whip up too!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Toni. Welcome to Food Sharing Vegan. Here you'll find comforting, delicious, vegan recipes to share with friends and family.

    Fall Favorites

    • The Best Cauliflower Stuffing
    • Instant Pot Apple Cider
    • Air Fryer Butternut Squash [Cubes + Halves]
    • Vegan Candied Yams with Marshmallows

    Breakfast Recipes

    • Vegan Avocado Toast
    • Vegan Cinnamon and Banana Pecan Muffins
    • Easy Vegan Pumpkin Muffins
    • Easy Vegan Pumpkin Pancakes

    Footer

    As Featured On

    Terms

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    About

    • About
    • Contact
    • Cookbook
    • Podcast

    ↑ back to top

    • facebook
    • instagram
    • pinterest

    Copyright © 2022 Food Sharing Vegan