I’ll just cut right to the chase. I could seriously eat tacos every day of the week! I found a vegan taco recipe on Pinterest a few months ago. From the pictures it looked really good. I followed the recipe and it came out very plain. I spent the next few months experimenting and researching and I finally think I have my taco seasoning recipe on point. This Vegan black bean taco recipe that I am about to share with you is super easy to make and is so delicious that you won’t hear any meat eaters complaining about a bland tasting meal.
This is my 4th day in a row making tacos this week and my husband said “THIS IS PERFECT!! DO NOT CHANGE A THING BECAUSE THESE ARE THE BEST DAMN TACOS I HAVE EVER EATEN!” I had to agree with him because they were so good today! So tasty, just the right amount of spices. I had to share this recipe with you today as I will not be modifying this recipe anymore as we believe this is as perfect as it can get.
FYI: I make the taco seasoning from scratch. We do not buy anything prepackaged. You never know what is really in it. And besides all of the preservatives, the sodium in prepackaged food is ridiculous. But I promise the taco seasoning recipe is so simple and you probably have the ingredients in your cabinet already. 🙂
I also do not buy canned beans (again… the sodium). So what I do is soak my beans overnight (about 12 hours) then boil them the next day for about 2 hours before I start prepping my meals.
I start off with about 2 cups of dried beans. This should equal about 5-6 cups of cooked beans when you are done. This recipe is for 4 cups of cooked beans so you might have some extra beans left over. I usually feed these to the dog as a snack.
I hope you enjoy this vegan black bean taco recipe. Feel free to experiment with it. Sometimes I add red beans to the mix too.
Easy Vegan Black Bean Taco RecipePrint This
- 4 Cups of Cooked Beans (I like to use about 70% black beans and 30% pinto beans for this recipe)
- 1 tablespoon olive oil
- 1/4 cup water
- 1 large white onion, diced (1/2 will be cooked, 1/2 will be for topping)
- 1/2 red onion, diced (for topping)
- 3 tomatoes chopped (for topping)
- 1 bag of shredded lettuce (for topping)
- TACO SEASONING:
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon oregano
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
Heat the oil in a large skillet over medium-high heat until shimmering. Add 1/2 of the diced white onion and cook, stirring occasionally, until softened, about 2 minutes. Add 4 cups of beans and stir. Next stir in the taco seasoning (chili powder, cumin, oregano, pepper and salt) Mix well and then add the 1/4 cup of water to the skillet and stir again.
Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork or a masher to partially mash 1/2 of the beans, leaving about half whole. If there is any remaining water in the pan, simmer the mixture uncovered until the water is nearly gone.
Add your mixture to a soft shell or hard shell taco or create a nice vegan taco salad bowl by adding the rest of the ingredients (white onion, red onion, tomatoes and lettuce). Feel free to add other ingredients on top like mango, salsa, lime or cilantro. This recipe is so versatile!