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These crispy Black Bean Tacos are an easy weeknight dinner that your whole family will love. They taste amazing dipped in salsa or guacamole.
Table of Contents
Turn any ordinary night into a Mexican fiesta! Serve these black bean tacos with some Restaurant Style Mexican Rice, a side dish of Grilled Mexican Street Corn and finish off the meal with these Strawberry Empanadas. Delish!
My husband asks for these Black Bean Tacos ALL THE TIME. They are definitely in our regular dinner rotation and one of my favorite taco recipes to make. Not only are they easy to make and budget friendly, but they taste sooo good! I love the crispy taco shell, the flavorful black bean mixture, and the ooey-gooey cheese. When I have a couple of cans of black beans on hand, I either make these tacos, or our Creamy Black Bean Soup with a big bowl of tortilla chips to dip.
Ingredients
Taco Filling:
- Olive oil
- Taco seasoning
- Minced garlic
- Onion powder
- Diced green chiles – drained
- Black beans – rinsed and drained
- Tomato juice
- Fresh cilantro – finely chopped
- Salt and pepper – to taste
Tacos:
- Coconut oil
- Corn tortillas
- Monterey Jack cheese – shredded
- Guacamole – for serving
- Salsa – for serving
Step by Step Instructions
- For these easy black bean tacos, first, you want to make the filling. I like to sauté the spices and chilis in a large skillet in some oil over medium heat to really bring out those flavors in the sauce. Then, you add the black beans, tomato juice, cilantro, and a pinch of salt and simmer it until almost all the liquid is gone. This makes it so the beans stick together and don’t fall out of the tacos.
- Next, you want to cook one side of the tortilla, then flip it. Place the filling and some cheese (we like to use Monterey Jack, but you can use a Mexican blend as well) on the crispy side of the taco shell. Then, close up the taco and press down so it flattens a little bit. Cook on both sides until the outside is crispy.
- Serve immediately with your favorite salsa (try our Homemade Salsa recipe), guacamole (try our Best Guacamole EVER recipe), sour cream, or any other topping you like!
Variations to this Recipe
- Once you have the basic black bean mixture, you can make change this recipe up a million different ways. Add ground beef or tender shredded chicken for more of a hearty meal.
- Swap flour tortillas for corn tortillas if you wish.
- Turn this recipe into a burrito bowl by omitting the tortillas altogether and adding all the ingredients into a bowl.
- Try a squirt of lime juice, a dash of cumin, extra chili powder, some paprika, coriander, garlic powder, or some fresh oregano for additional flavor.
- Add some quinoa to the mixture for extra bulk.
How to Store Leftovers
Leftover black bean mixture stores well in the refrigerator for up to three days. You can also freeze it in an airtight storage container in the freezer for up to a month. Thaw it out, then use the microwave for reheating.
What to Serve with Black Bean Tacos
These simple tacos are so versatile! You can add any kind of toppings you like: avocado, lettuce, pico de gallo, and jalapeño. Serve them with a side of chips and salsa. These are great as a whole meal, but if you are serving a crowd, you can round out the meal with some of our other favorite Mexican recipes.
Frequently Asked Questions
Black bean tacos are a good choice because they are high in protein. This black bean tacos recipe is great for vegetarians because it contains no meat! It’s a little lighter, providing vitamins and minerals without having as much fat.
Read More: 75+ Best Mexican Recipes
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If you are looking for another easy weeknight dinner, try our Easy Chicken Flautas too!
How to Make Black Bean Tacos
Black Bean Tacos
Ingredients
For the Taco Filling
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 2 tablespoons minced garlic
- 1/2 teaspoon onion powder
- 4 ounces diced green chilies drained
- 30.5 ounces black beans rinsed and drained
- 3/4 cup tomato juice
- 2 tablespoons finely chopped fresh cilantro
- salt and pepper
For the Tacos
- 2 tablespoons coconut oil
- 10 corn tortillas
- 8 ounces Monterey Jack cheese shredded
- guacamole for serving
- salsa for serving
Instructions
For Taco Filling
- Heat olive oil in a pan over medium high heat. Add taco seasoning, minced garlic, onion powder, and diced green chiles. Cook for 2-3 minutes, or until garlic is fragrant.
- Add black beans, tomato juice, cilantro, and salt and pepper. Reduce heat to medium. Cook, stir frequently, until most of the liquid evaporates, about 10-12 minutes.
For Tacos
- Heat coconut oil over medium high heat. Cook a taco shell on one side. Then flip so the crispy side is facing up.
- Place filling on ½ of the taco shell, ~2-3 tablespoons. Top with shredded cheese.
- Close the taco and press down so the filling flattens a little bit. Cook on both sides until the outside of the taco is crispy. Repeat for the remaining tacos.
- Serve with guacamole or salsa.
Notes
- Swap the Monterey Jack cheese for your favorite vegan cheese.
- Opt for vegan sour cream.
- Add in more fiber with cooked and mashed sweet potatoes to bulk up your tacos and make them even more delicious!
If I don’t have coconut oil, can I substitute vegetable oil or olive oil?
Yes! I would use vegetable oil because it has a more subtle taste than olive oil.
These tacos make a great weeknight dinner! My family absolutely loves them, especially my kids!
These never fail to get my family running to the dinner table. Thanks for the tasty recipe!
This is my new favorite recipe! I didn’t have tomato juice so added some salsa in its place. These had such great flavor. Thank you!