This Black Bean Taco Recipe is made with pantry staples and topped with creamy cilantro sauce, avocado, and cabbage. A satisfying vegetarian option that is straightforward to make vegan.
author’s note
This Black Bean Taco Recipe Had the Meat Lovers Questioning Everything!
I have two sisters who eat strictly vegetarian, so whenever I know they are coming to town, it pushes me to get creative with meatless meals. This black bean taco recipe came together during one of those visits when I had extra black beans in the pantry and wanted something that still felt fun and filling.
I will admit, I usually think tacos need meat to feel complete. These completely changed my mind. The seasoned black beans, paired with the creamy cilantro sauce and crunchy cabbage, make these tacos just as satisfying as any meat-filled version. Even the meat eaters at the table went back for seconds.
The cilantro avocado sauce is a reliable part. It is creamy, citrusy, and ties the whole taco together in the best way.
Featured Comment
“This recipe is great for meatless Mondays or Taco Tuesday. It’s so flavorful and good!”
– Erin
Black Bean Taco Recipe Ingredients
- Cilantro Sauce: Adjust honey and jalapeño to your taste for sweetness and heat.
- Black Beans: Mash the beans slightly for a thick, flavorful base. Use extra black beans in Mango Black Bean Salsa, Black Bean Bowls, or Quinoa Black Bean Salad.
- Cabbage: Toss with the sauce ahead of time to let the flavors meld.
- Tortillas: Char them over a stovetop flame for added flavor.
- Queso Cotija: Crumble the cheese just before serving for a fresher flavor.
- Lime Wedges: Squeeze lime right before eating to brighten up the flavors.
Quick Tip
If you have leftover cooked black beans, you can use them in this recipe. One 15-ounce can equals about 2 cups (16 ounces) of cooked-from-scratch beans.
How To Make This Black Bean Taco Recipe
- Make Sauce: check the seasoning and adjust seasoning and honey as needed.
- Cook Beans: Mash more for a creamy texture or less for a chunkier bean mix.
- Prepare Cabbage: Let it chill for at least 10 mins for the flavors to meld.
- Warm the Tortillas: Char tortillas over a stovetop flame or heat in a skillet.
- Assemble Tacos: Top with cilantro, jalapeños, and a squeeze of lime for extra freshness.
Storage
Leftovers?
Keep this black bean taco recipe leftovers apart in sealed containers in the fridge for up to 3 days.
Warm up beans and cabbage on the stove or in the microwave before serving.
More Meatless Recipes:
Dinner
Vegetable Curry
Dinner
Vegetarian Shepherd’s Pie
Soups And Stews
Vegetarian Chili Recipe
Dinner
Vegetarian Enchiladas
Variations
Switch Things Up
- Vegan black bean taco recipe: Skip the cheese and use maple syrup instead of honey. Check out these tips.
- No canned black beans? Use 3 cups of cooked black beans instead.
- Low carb? Use low-carb tortillas or serve over cauliflower rice.
- Make it a bowl meal: Serve black beans over cilantro-lime rice. Add avocado, cabbage, and sauce.
- Try a different sauce: Use the sauce from these Shrimp Tacos or Cilantro Lime Dressing.
- Add spice: Drizzle hot sauce or add jalapeños to the tacos.
