Creamy black beans kissed with smoky spices and melty cheese, all bundled up in crispy tortillas— these black bean tacos are a fiesta for your taste buds!
Why this recipe works
Black bean tacos are a tasty combo of hearty beans and spicy seasoning. Crowned with your favorite fresh toppings, you really can’t go wrong. These vegetarian tacos are loaded with diced tomatoes, red onion, and soy sauce along with chili powder and ground cumin for a punch of flavor. This recipe is right up there next to black bean soup in our favorite ways to cook beans arsenal!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TORTILLAS – You can use fajita or street-sized tortillas for these tacos. We opted for flour tortillas but you can easily substitute with corn tortillas.
BLACK BEANS – For convenience, we used canned black beans. Feel free to swap the canned beans out for about 3 cups of cooked black beans (1 cup uncooked).
CHEESE – Shredded cheddar cheese, pepperjack, mozzarella, or Mexican blend all work perfectly in these tacos.
How to Make Black Bean Tacos
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To a mini food chopper add the beans, onions, paprika, garlic salt, chili powder, cumin, soy sauce, and tomatoes. Process until well blended and only small pieces of the beans remain.
- Place tortillas on a work surface and add the bean mixture to one side in an even layer. Don’t add too much or it’ll seep out the sides.
- Add a layer of shredded cheese and fold the tortilla over.
- Grease the griddle or skillet with butter then preheat over medium-high heat.
- When the cook surface is hot, add the tacos and cook about 4 minutes per side, or until golden brown. Flip over and cook another 4 minutes or until nicely browned.
Frequently Asked Questions & Expert Tips
Black bean tacos are best enjoyed right away, however, leftovers can be stored in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet with a small pat of butter over medium-low heat until warmed through to revive their crispiness. You can also warm them in the oven or air fryer using the reheat function.
Absolutely. You can toss in some chopped or thinly sliced bell peppers, jalapenos, or green chiles for a little something extra. We also like to top our tacos with sliced or cubed avocado or pico de gallo for some freshness.
Serving Suggestions
Serve black bean tacos with an optional dollop of sour cream, avocado, salsa fresca, tomatillo onion avocado salsa, or salsa verde on top. Or, pair them with a side of creamy dipping sauce such as lime crema.
More Related Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Black Bean Tacos
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 28 ounces canned black beans two 14 ounce cans rinsed and drained
- 2 Tablespoons minced red onion
- 2 teaspoons paprika
- 2 teaspoons garlic salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ cup low sodium soy sauce
- ½ cup canned diced tomatoes drained
- 10 street taco flour tortillas or 5 fajita sized tortillas
- 1 cup shredded cheddar cheese
- butter for greasing pan
Things You’ll Need
- Griddle or large skillet
Before You Begin
- This recipe makes 5 tacos if using the “fajita sized” tortillas. If you use “street sized” tortillas, you will get 10 tacos.
- For convenience, we used canned black beans. Feel free to swap the canned beans out for about 3 cups of cooked black beans (1 cup uncooked).
- Shredded cheddar cheese, pepperjack, mozzarella, or Mexican blend all work perfectly in these tacos.
Instructions
- To a mini food chopper add the beans, onions, paprika, garlic salt, chili powder, cumin, soy sauce, and tomatoes. Process until well blended and only small pieces of the beans remain.
- Place tortillas on a work surface and add the bean mixture to one side in an even layer. Don’t add too much or it'll seep out the sides.
- Add a layer of shredded cheese and fold the tortilla over.
- Grease the griddle or skillet with butter then preheat over medium-high heat.
- When the cook surface is hot, add the tacos and cook about 4 minutes per side, or until golden brown. Flip over and cook another 4 minutes or until nicely browned.
Expert Tips & FAQs
- Black bean tacos are best enjoyed right away, however, leftovers can be stored in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet with a small pat of butter over medium-low heat until warmed through to revive their crispiness. You can also warm them in the oven or air fryer using the reheat function.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Pan Seared Chilean Sea Bass - November 19, 2024
- Poultry Seasoning - November 12, 2024
- Instant Pot Jambalaya - November 7, 2024
Bobbi Wright says
Liquid smoke is also a good flavor booster instead of cumin and soy sauce. Can’t wait to try these.
M says
Why is the sodium mg high?
Black bean tacos
Amanda Davis says
Thanks for pointing that out! We have corrected the count. Since we rinse our beans the sodium is not that high and that was not taken into account in the calculation. It’s corrected now.