Vegan Black Bean Tacos

pinit

If you ever find yourself looking for something not only quick to make, but healthy, satisfying and fulfilling, then these Vegan Black Bean Tacos are your answer! In just a few minutes, you can serve your friends and family tacos, hot from the oven, and will definitely be the talk of the town!



Satisfying filling with a crispy outside

So satisfying and high in protein to keep your energy up all day.
Topped with fresh parsley, these tacos are one of a kind!

The Personal Touch

When I say these Vegan Black Bean Tacos are loved by everyone, I literally mean everyone!

Ever since starting Peanutswirls, my sister has been encouraging me to share this recipe and when it comes to my sister, she’s quite hard to please, especially with food! In her opinion, this is one of the best recipes ever made and one of her absolute favourites of all time, so in my eyes… that’s definitely a win for me!

My husband too! He’s a meat eater and absolutely loves his meat, but he was the first to agree that from the punchy flavours of the filling, you couldn’t actually tell there was no meat in this dish! He is a huge fan of these Vegan Black Bean Tacos, so satisfying and so filling, packed full of protein.


Guacamole Dip

I love to serve these Tacos with my homemade guacamole recipe. I made this a few days ago with just 3 simple ingredients, avocados, lemon juice and coriander leaves.

Usually, I add tomatoes and onions to the guacamole, but this time I kept it super fresh with just the 3 ingredients above.

The trick to making the perfect guacamole dip is picking the right avocados at the right amount of ripeness. Avocados that are not ripe enough will be hard and your guacamole will be somewhat flavourless, but, too ripe will ruin the taste. Just give the avocado a small squeeze.. if there is no give, the avocado is not ripe yet, too much give and your avocado is too ripe!

Have you ever heard of goldilocks and the three bears? An avocado that squeezes a little but not too much, is just right! Don’t worry though, after a few attempts at making your guacamole dip, you’ll become an expert!


Deliciously fulfilling Tacos with a dash of guacamole

Vegan Black Bean Tacos with a side dip of homemade guacamole and delicious sour cream.
So filling and delicious, giving you the energy to enjoy your busy day

Top Tips

What I love about this recipe is how quick it is to put together! It’s my go-to recipe for all occasions, but I especially love to show it off when I have all my girlfriends over, looking to enjoy a super duper yummy wholesome vegan meal.

I also serve these Vegan Black Bean Tacos with sour cream for extra taste. I use sour cream as a substitute for full fat Greek yogurt to keep the recipe 100% vegan.

You can choose to use a ready made Taco spice/seasoning mix instead of the spices i’ve used in the recipe. The mix comes complete with all the tasty spices you would want including garlic and onion powder. I’ve used fresh garlic and onion in my recipe so these can be substituted in easy.


Ingredients

For your tacos:

  • Garlic
  • Onions
  • Black Beans
  • Portabella Mushrooms
  • Tomatoes (optional)
  • Barbecue Sauce
  • Cheddar cheese
  • Smoked paprika
  • Cajun seasoning
  • Oregano
  • Ground Cumin
  • Ground turmeric
  • Salt

For your guacamole dip:

  • Ripe avocados
  • Lemon juice
  • Coriander leaves

Easy Step by Step

First, dice up your onions and garlic cloves and add to the pan.

First, dice up your onions and garlic cloves and add to the pan.

Then, slice the portabella mushrooms and add to the mixture. Mix altogether and cook on low heat.

Then, slice the portabella mushrooms and add to the mixture.  Mix altogether and cook on low heat.

Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric and salt to the pan.

Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric and salt to the pan.

Drain your black beans, add to the mixture and mix well.

Drain your black beans, add to the mixture and mix well.

Add your barbecue sauce and mix again. Cover the pan until the mixture has cooked nicely.

Add your tomato puree and mix again.  Cover the pan until the mixture has cooked nicely.

*Optional Step* Add your chopped tomatoes to the mixture. I used my very own homegrown tomatoes that didn’t ripen. Although you cannot eat these tomatoes raw, cooking them in food is absolutely delicious!

Chop up your tomatoes and add them to the mixture.

Let all the ingredients cook well together.

Let all the ingredients cook well together.

Now, we’re ready to roll. Fill the tacos with 2 tablespoons to mixture each. Fill the remaining space with cheddar and fold them over.

Fill the tacos with 2 tablespoons to mixture each.  Fill the remaining space with cheddar and fold them over.

Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream. Bon appetite!

Sprinkle with fresh chopped parsley and serve with guacamole and sour cream.  Bon appetite!

Other recipes to try

Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 5

Ingredients

For your Black Bean Taco Mix

For your Guacamole

Instructions

  1. First, dice up your onions and garlic cloves and add to the pan.

  2. Then, slice the portabella mushrooms and add to the mixture. Mix altogether and cook on low heat.

  3. Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric, and salt to the pan.

  4. Drain your black beans, add to the mixture and mix well.

  5. Add your barbecue sauce and mix again. Cover the pan until the mixture has cooked nicely.

  6. As an optional step, you can add your chopped tomatoes to the mixture. I used my very own homegrown tomatoes that didn't ripen. Although you cannot eat these tomatoes raw, cooking them in food is absolutely delicious!

  7. Let all the ingredients cook well together.  Now, we're ready to roll. Fill the tacos with 2 tablespoons to mixture each. Fill the remaining space with cheddar and fold them over. 

  8. Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream. Bon appetite!

Did you make this recipe?

hello and welcome 

hello and welcome 

pinit

Nelly

Content Creator

I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.

I can't wait to see what we cook together.

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