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Vegetarian Black Bean Tacos

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 7-8 1x
  • Category: Vegan Meals
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian


Quick and easy vegetarian black bean tacos that only take 15-minutes to prep. Perfect for a busy taco night!



For the Beans:

1 tbsp. olive oil

1 400ml can of black beans, washed, strained, and dried

3 tbsp. Sofrito (authentic Mexican tomato cooking base) or 2 tbsp. tomato paste

2 tbsp. green salsa, optional

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. cumin spice

1 tsp chili powder

dash of salt and pepper

For the Toppings/Taco:

78 (14-16 if you choose to double up your tortillas) authentic corn flour tortillas, cooked over the fire grill till hot and crispy sides

1 cup queso

1/2 cup crema

1/2 cup finely chopped white onion

1/4 green salsa

1/4 cup fresh cilantro, finely chopped

fresh lime wedges

For the Guacamole:

2 large avocados

1 packet of Simply Organic Guacamole Mix

1/4 cup finely chopped white onion

fresh cilantro for garnish and mixing


Prepare all your taco fillings and set them aside.

Into a medium-sized pot heat, the olive oil on medium heat then adds the bean to the pot.  Warm throughout before adding the rest of the ingredients.  You want to stir to fully coat each bean and reduce heat to low and cook for 15 minutes or until soft.  You can use a masher to soften the beans.

Prepare the guacamole by adding the avocados, mix, onion, and cilantro into a mixing bowl, and mash the avocado until you’ve reached your desired consistency.

Char/cook tortillas over open file.  Do this carefully using metal tongs and keep your eye on them.  They will likely need 15-20 seconds on each side depending on the power of your stovetop.

Begin assembling your tacos by adding all the toppings to the taco.  I did around 2 tbsp. of bean mix per taco and then adding a generous amount of everything else… Yes, I am extra like that.



Oil: If you are oil-free, just use 1 tbsp. water or vegetable stock in place on the olive oil

Gluten-Free: This recipe is inherently gluten-free because of the cornflour tortillas.

Spices: I highly suggest this spice mix! It’s the best-tasting combo for these tacos, by far! So try your best to stay on the path with this. If you don’t have garlic powder, use 3 cloves of garlic.

Sofrito: If you don’t have sofrito use tomato paste.

Spice Level: If you are not good with spice, omit the chili powder entirely and use a small amount of smoked paprika instead.  1/2 tsp will do!

Gas Stove: If you don’t have a gas stove heat the tortillas in a cast-iron skillet till toasty, mouldable, and hot.


  • Serving Size: 8
  • Calories: 222
  • Sugar: 2.2g
  • Sodium: 695.2g
  • Fat: 9.4g
  • Saturated Fat: 4.2
  • Unsaturated Fat: 1g
  • Trans Fat: .2g
  • Carbohydrates: 27.3
  • Fiber: 6.8
  • Protein: 9g
  • Cholesterol: 19mg

Keywords: black beans, tortillas, traditional, vegetarian