These easy Black Bean Tacos are the perfect weeknight meal! They're crispy, super delicious, use basic ingredients, and take minutes to prepare ... make them tonight!
I love Mexican food, especially a good taco. They're simple to make, plus messy and fun to eat!
Most of the tacos I eat these days come in soft corn tortillas, but I grew up eating the hard shell kind. So when I got a craving for those crispy tacos recently, I had to have some. These Crunchy Black Bean Tacos were just what I was craving, and I know you're going to love this recipe, too!
These tasty tacos feature an amazing smokey bean filling and a zesty homemade salsa. Best of all, everything is ready in minutes. Which means you can eat tacos every night!
Ready to dig in? You'll find all the delicious details below!
Ingredients
This recipe uses simple ingredients. Here's what you'll need:
- Black Beans - Using canned beans make these meatless tacos a snap to prepare.
- Seasoning - The recipe calls for a combo of fragrant spices: cumin, oregano, and smoked paprika, plus fresh garlic.
- Taco Shells - I used old school crunchy taco shells for this recipe, and they're so delish! Flour or corn tortillas would work great too though!
- Salsa - One of the best things about this recipe is the homemade salsa! It's so easy to make, but you can substitute your fave store bought salsa if you want to save a few minutes.
- Toppings - I served these Vegetarian Tacos with classic toppings: shredded lettuce, sour cream, and cheese. Yum! You'll find more topping ideas below.
This recipe is naturally vegetarian and gluten free. The beans, salsa, and shells are vegan, so just choose plant based toppings for a vegan option.
You'll Also Need
You'll need a large skillet to prepare the beans, and a food processor to make the salsa. If you don't have a food processor, just chop the salsa ingredients by hand.
How to Make Black Bean Tacos
These Bean Tacos are so simple to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prepare salsa. Start by mincing the garlic in the food processor, then chopping the jalapeño. Next, you'll add the tomatoes, lime juice, and salt, then process until everything is finely chopped. Stir in the cilantro, and you're done. Tip: I used a whole jalapeño, but you can use less for a milder sauce.
- Cook black beans. Once the salsa is done, heat a little oil in a skillet, then add the garlic and spices. Cook just until everything smells great (about 30 seconds), then stir in the beans. Simmer them just until they're thickened. It only takes about five minutes ... told you this recipe was fast!
- Serve. Time to eat! Fill the taco shells with the beans, then add the toppings of your choice. I used cheese, sour cream, lettuce, and salsa, but you'll find more ideas below.
And that's all there is to it ... your homemade Black Bean Tacos (with Fresh Salsa!) are ready to eat! This is one of my favorite recipes for busy weeknights, but it makes great party food, too.
Topping Ideas
One of the best thing about taco night is loading up the toppings! Here are some easy ideas to inspire you:
- Homemade Guacamole
- Sliced Avocado
- Avocado Crema
- Salsa (Try my Watermelon Salsa for something different!)
- Thinly Sliced Lettuce or Cabbage
- Diced Tomatoes
- Chopped Cilantro
- Sliced Green Onions
- Crumbled or Shredded Cheese (Monterey Jack, Pepper Jack, Cheddar, Queso Fresco)
- Sour Cream or Crema (Mexican Sour Cream)
- Sliced Jalapeños (Fresh or Pickled)
- Pickled Onions
- Sliced Black Olives
Serving Suggestions
This recipe make an excellent dinner for busy weeknights! Serve the tacos on their own, or add a simple side, like rice and beans, or chips and guac. An easy salad (like this classic Garden Salad) would also be a great option.
You'll love this recipe for serving a crowd, too! Just double or triple the recipe, depending on the number of guests. Then, set out the toppings so everyone can assemble their own tacos. Add some easy sides, like Elote, Roasted Sweet Potato Salad or this Mexican Kale Salad to your table, too. Then throw some beers and Jarritos in an ice-filled tub.
Related Recipes
Craving more tacos? Try one of these recipes next:
- Black Bean Taquitos
- Korean BBQ Tofu Tacos
- Portobello Poblano Tacos
- Quick Tofu Tacos
- Egg and Black Bean Tacos
- 25 Best Vegetarian Tacos
If you're looking for more Tex Mex and Mexican recipes, you'll also love these Veggie Fajitas and these unique Halloumi Fajitas, too!
Black Bean Tacos
Ingredients
For Salsa:
- 1 large clove garlic
- 1 medium jalapeño, seeded and roughly chopped
- 1 pint grape tomatoes, halved
- 1 lime, juiced
- ½ teaspoon kosher salt
- 1 tablespoon chopped cilantro
For Beans:
- 2 teaspoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- 2 (15.5-ounce) cans black beans
For Tacos:
- 12 hard taco shells
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 1 cup sour cream
- ½ small head iceberg lettuce (or cabbage), shredded
Equipment
Instructions
Prepare Salsa:
- Pulse garlic clove in a food processor until minced.
- Add jalapeno; process until chopped.
- Add tomatoes, lime juice, and salt to jalapenos. Pulse until tomatoes are finely chopped.
- Transfer salsa to a small bowl, stir in cilantro, and season to taste with more salt (if needed). Set aside.
Prepare Black Beans:
- Heat olive oil in a large frying pan over medium heat.
- Add garlic and spices to oil. Cook until fragrant, about 30 seconds to 1 minute, stirring constantly.
- Drain a little of the liquid from the beans, then add beans to garlic mixture.
- Cook beans until thickened, about 5 minutes. Season to taste with salt.
Assemble Tacos:
- Fill taco shells with black beans. Top with cheese, sour cream, lettuce, and reserved salsa (or your choice of toppings). Enjoy!
Notes
Nutrition
Yum! Hello dinner inspiration! I love mexican food, so I'm going to make these for sure.
Brooke
pumps and push-ups
Mexican is my favorite, too, Brooke! I'd love to hear what you think!