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Easy vegetarian tacos with black beans on rustic plate

Easy Vegetarian Tacos with Black Beans

These quick and hearty vegetarian tacos are filled with seasoned black beans, fresh toppings, and bold spices. They’re perfect for weeknight dinners, meal prep, or anyone craving a meatless Mexican dish that’s satisfying and packed with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 People
Course: DINNER
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 15 oz black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup sour cream or Greek yogurt optional
  • 1 avocado sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Skillet
  • Mixing spoon
  • Knife and cutting board
  • Measuring spoons
  • Can opener
  • Serving plates
  • Optional: Tortilla warmer or microwave-safe plate
  • Nutrition (Per Serving – 2 Tacos):
  • Calories: 310
  • Protein: 10g
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Cholesterol: 10mg
  • Carbohydrates: 36g
  • Fiber: 9g
  • Sugar: 3g
  • Sodium: 370mg

Method
 

  1. In a skillet over medium heat, warm the olive oil and sauté the diced onion until soft (about 3–4 minutes).
  2. Add the minced garlic, cumin, chili powder, salt, and pepper. Cook for another 1–2 minutes until fragrant.
  3. Stir in the black beans and cook for 5 minutes, mashing some of the beans with a spoon for texture.
  4. Warm the tortillas in a dry skillet or microwave.
  5. Fill each tortilla with a spoonful of the black bean mixture.
  6. Top with shredded lettuce, diced tomatoes, cheese, avocado slices, and a dollop of sour cream or Greek yogurt if desired.
  7. Garnish with fresh cilantro and serve with lime wedges on the side.
  8. Enjoy your tacos immediately while warm and fresh.

Notes

You can prep the black bean filling in advance and store it in the fridge for up to 4 days or freeze for up to 2 months.
For a vegan version, use dairy-free cheese and a plant-based sour cream or yogurt.
Add sautéed bell peppers, corn, or jalapeños for extra flavor and variety.
Leftover filling works great in burrito bowls, wraps, or quesadillas.