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4.84 from 6 votes

Black Bean Tacos

Recipe from Two Peas and Their Pod

Black Bean Tacos served in crispy taco shells with creamy avocado sauce, pickled red onions, shredded cabbage, and cheese. These restaurant style tacos are easy to make at home and a family favorite dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian, vegetarian tacos
Servings: 4
Calories: 256kcal


For the black beans:

  • 1 tablespoon olive oil or avocado oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 15- ounce can black beans, rinsed and drained
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 cup vegetable broth or water
  • 1 tablespoon tomato paste
  • 1 tablespoon lime juice
  • Kosher salt and black pepper, to taste

For the tacos shells:

  • 8 corn tortillas
  • Olive oil or avocado oil, for frying
  • Cotija cheese

Taco toppings:


  • To make the beans, heat the oil in a large skillet. Add the onion and cook until softened, stirring occasionally, about 4 minutes. Add the garlic and cook for 1 minute. Add the black beans, cumin, chili powder, paprika, and oregano. Stir to coat the beans in the seasonings.
  • Add the vegetable broth (or water), tomato paste, lime juice, salt, and pepper. Stir to combine and cook for about 3 minutes, or until tomato paste dissolves and the beans thicken. Taste and season with additional salt and pepper, if necessary. You can mash them a little with a large spoon if you want.
  • To make the crispy tortillas: Add the oil to a small skillet until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot (350 degrees), this will take about 5 to 7 minutes. Line a plate with paper towels and place by the skillet.
  • When the oil is hot, carefully place a tortilla in the hot oil and cook until it is blistering but still soft, about 10 to 15 seconds. Using tongs, turn tortilla over and then immediately fold to form a taco shell. Once the tortilla is holding its shape, turn until crisp and golden all over, 15 to 30 seconds longer.
  • Transfer to the prepared plate and sprinkle with cotija cheese and a little salt on the inside and outside of the taco shell. Make sure you sprinkle the cheese on when the tortillas are hot so it will stick. Continue frying the tortillas. If the oil starts to smoke, it is too hot, turn down the temperature and wait a bit.
  • To assemble the tacos: Spoon the black beans into the center of the crispy tortillas. Top with the creamy avocado sauce, cheese, shredded cabbage, pickled red onions, pico de gallo, cilantro, and a little cotija cheese (or whatever toppings you like). Serve immediately.


Calories: 256kcal | Carbohydrates: 44g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 471mg | Potassium: 516mg | Fiber: 11g | Sugar: 2g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 3mg