Irresistible Black Bean Tacos with Creamy Cilantro Sauce

Welcome to your new favorite meatless meal! These **Black Bean Tacos** are an absolute triumph, transforming humble pantry staples into a vibrant, flavor-packed dish. Crowned with a luxurious creamy cilantro sauce, fresh avocado, and crisp, zesty cabbage, they offer a delightful culinary experience that’s both satisfying and incredibly fresh. Whether you’re a devoted vegetarian, looking for a delicious plant-based option, or simply aiming to incorporate more meatless meals into your week, these tacos are an outstanding choice. And yes, they are incredibly easy to adapt for a completely vegan diet!

For those who love the versatility of black beans, don’t stop at just tacos! Explore their full potential in other fantastic recipes like our refreshing Mango Black Bean Salsa, wholesome Black Bean Bowls, or the vibrant Quinoa Black Bean Salad. Each recipe highlights the rich, earthy flavors of black beans in unique and delicious ways.

Why You’ll Love These Black Bean Tacos

As someone who enjoys a good variety of meals, including those with meat, I truly understand the quest for vegetarian dishes that don’t just “fill a void” but genuinely excite the palate. My two sisters are vegetarian, so their visits are always a wonderful motivation for me to experiment and get creative with plant-based cuisine. It was during one of these occasions, with an abundance of black beans on hand, that these incredible black bean tacos were born.

And let me tell you, even as a self-proclaimed meat-lover who once believed a taco wasn’t complete without its meaty filling, these vegetarian black bean tacos exceeded all expectations. They are phenomenal – a perfect harmony of textures and flavors that were a massive hit with everyone around the table, vegetarians and meat-eaters alike. What truly elevates this dish, making it undeniably special, is the extraordinary creamy cilantro sauce. Its bright, zesty, and rich character takes every bite to an entirely new level of deliciousness, transforming simple ingredients into a gourmet experience.

These aren’t just any black bean tacos; they’re a testament to how satisfying and flavorful plant-based meals can be. They are simple to prepare, bursting with fresh ingredients, and offer a fantastic balance of healthy goodness and indulgent taste. You’ll find yourself craving them long after the last taco is gone!

Key Ingredients for Unforgettable Black Bean Tacos

Crafting these delectable black bean tacos involves a few key components, each playing a crucial role in the overall flavor and texture. Here’s a closer look at the stars of this recipe:

• Creamy Cilantro Sauce: This isn’t just a topping; it’s the heart of the taco! Made with fresh cilantro, creamy avocado, bright lime and orange juices, a touch of garlic, and a hint of sweetness from honey (or maple syrup for vegan), this sauce is incredibly versatile. Feel free to adjust the honey for sweetness and the jalapeño for a kick to perfectly match your preference. The vibrant flavors of citrus and herb truly make this sauce shine.
• Hearty Black Beans: Our flavorful black bean filling forms the robust foundation of these tacos. We use canned black beans for convenience, but the magic happens when they’re simmered with aromatic spices like cumin, chili powder, and paprika. Mashing a portion of the beans creates a wonderfully thick, rich, and creamy texture that holds up beautifully in the tortilla, while leaving some whole beans adds delightful substance.
• Crisp Cabbage Slaw: Finely shredded green cabbage provides an essential crunchy contrast to the creamy beans and sauce. Tossing the cabbage with a portion of the cilantro sauce ahead of time allows the flavors to meld, softening the cabbage slightly while infusing it with bright, zesty notes. This step adds moisture, crunch, and an extra layer of flavor.
• Warm Tortillas: The vessel for all this deliciousness! While heating tortillas in a skillet or microwave works, charring them lightly over a stovetop flame or on a grill imparts an incredible smoky flavor and a soft, pliable texture that truly enhances the taco experience. Use street-taco sized corn or flour tortillas for the best serving size.
• Queso Cotija (Optional): For an authentic touch and a salty, crumbly texture, Cotija cheese is a fantastic addition. Its distinct flavor beautifully complements the other ingredients. Crumble it generously over the tacos just before serving to ensure its freshness and texture. For a vegan version, simply omit the cheese or use a plant-based alternative.
• Fresh Lime Wedges: A squeeze of fresh lime juice right before eating is non-negotiable! It brightens all the flavors, adds a delightful tang, and ties everything together, elevating the entire taco experience. Don’t skip this final touch!

Step-by-Step Guide to Making Perfect Black Bean Tacos

Creating these sensational black bean tacos is a straightforward process, broken down into simple, manageable steps. Follow these instructions to assemble your flavorful feast:

1. Prepare the Creamy Cilantro Sauce: In a small blender, combine the ripe avocado, packed cilantro (stems are fine!), the zest and juice from a large lime and orange, minced garlic, honey (or maple syrup), chopped jalapeño, and water. Blend until incredibly smooth and creamy. Taste and adjust the seasoning – you might want more salt, pepper, a bit more sweetness from honey, or an extra kick from jalapeño. Once perfected, refrigerate the sauce while you prepare the rest of the components. Chilling helps the flavors meld and the sauce thicken slightly.
2. Cook the Flavorful Black Beans: Begin by draining and thoroughly rinsing your canned black beans. In a large pot or deep skillet, heat the olive oil over medium-low heat. Add the diced yellow onion and minced garlic, sautéing until softened and fragrant, which usually takes about 4-5 minutes. Stir in the ground cumin, chili powder, paprika, salt, and pepper, cooking for another 30 seconds to 1 minute until the spices are aromatic. Now, add about 1.5 cups of the rinsed black beans along with the vegetable broth (or stock/water). Using the back of a wooden spoon or a potato masher, gently mash a portion of these beans. This creates a wonderful creamy base with some intact beans for texture.
3. Simmer and Finish the Beans: Continue to cook the bean mixture over medium-low heat, stirring frequently, until it comes to a gentle simmer and begins to thicken. Mash the beans again if you desire a creamier consistency. Finally, stir in the remaining whole black beans to ensure a delightful mix of textures. Reduce the heat to low, cover the pot, and let the beans gently warm through, stirring occasionally, while you prepare the remaining taco elements. Before serving, taste and adjust the salt as needed, keeping in mind that Cotija cheese (if using) will also add a salty note.
4. Prepare the Zesty Cabbage Slaw: In a large mixing bowl, add the finely shredded green cabbage. Drizzle approximately half of your freshly made creamy cilantro sauce over the cabbage. Toss thoroughly with tongs until the cabbage is evenly coated. Place the bowl in the fridge to chill for at least 10 minutes. This resting period allows the cabbage to absorb the vibrant flavors of the sauce and slightly soften, creating a more cohesive slaw.
5. Warm the Tortillas to Perfection: Warming your tortillas is crucial for pliability and flavor. For an authentic and smoky taste, I highly recommend charring them lightly over a gas stovetop flame using tongs. Alternatively, you can heat them in a dry skillet over medium-high heat until they are soft and lightly browned, or even microwave them briefly (see recipe notes for detailed instructions). Once warm, immediately fold them into a taco shape and set aside to cool slightly, maintaining their shape.
6. Assemble Your Masterpiece: Now for the best part – assembly! Take a warm tortilla and place a generous scoop of the prepared cabbage slaw down the center. Follow with several spoonfuls of the flavorful black bean filling on top of the cabbage. Thinly slice the remaining half of your avocado and arrange the slices over the beans. Drizzle generously with the rest of the creamy cilantro sauce. Add any additional desired toppings, such as crumbled Cotija cheese (if not vegan), extra fresh cilantro, or sliced jalapeños for more heat. If you’re skipping the cheese, a tiny sprinkle of extra salt might be welcome. Finish with a squeeze of fresh lime juice over the top of each taco. Serve immediately and savor every bite of these incredible homemade black bean tacos!

Explore More Delicious Vegetarian Recipes

If you loved these Black Bean Tacos and are looking for more plant-based inspiration, you’re in luck! We have a wide array of vegetarian recipes that are packed with flavor and sure to become new family favorites. Here are some highly recommended dishes to try next:

• Hearty Vegetable Curry: A warming and flavorful curry loaded with sweet potato, cauliflower, and an aromatic spice blend, perfect for a cozy dinner.
• Comforting Meatless Shepherd’s Pie: A classic comfort food reimagined, featuring a savory vegetable and lentil base topped with creamy mashed potatoes.
• Wholesome Lentil Soup: A nutritious and filling soup brimming with an assortment of fresh vegetables and protein-rich lentils.
• Popular Vegetarian Chili: Our crowd-pleasing chili recipe, rich in flavor and packed with beans, corn, and a blend of spices.
• Savory Meatless Enchiladas: Delicious enchiladas filled with a hearty mixture of quinoa, black beans, and corn, baked to perfection in a flavorful sauce.

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Black Bean Tacos Recipe

By
Chelsea Lords

These Black Bean Tacos are a delicious way to use pantry staples, topped with creamy citrus-cilantro sauce, avocado, and saucy cabbage. Add lime and cheese for the best vegetarian (or vegan) tacos!

Prep Time:
30 minutes

Cook Time:
10 minutes

Total Time:
40 minutes

Servings:
4 servings

Equipment

• Small blender
• Large pot

Ingredients

Citrusy Cilantro Avocado Sauce

• 1/2 large ripe avocado (about 1/2 cup)
• 3/4 cup packed cilantro (plus more for topping if desired)
• 1 large lime (zest and juice)
• 1 large orange (zest and juice)
• 1 teaspoon minced garlic
• 2 tablespoons honey (use maple syrup for vegan)
• 1 tablespoon jalapeño, coarsely chopped (about 1/2 jalapeño; add more for extra heat)
• Salt and pepper to taste
• 1/2 cup water

Black Beans

• 2 tablespoons olive oil
• 1/2 cup diced yellow onion (about 1/2 of 1 onion)
• 1 teaspoon minced garlic (about 2 cloves)
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon ground chili powder
• 1/2 teaspoon paprika
• 2 (14.5-ounce) cans black beans, drained and rinsed
• 1/3 cup vegetable broth or stock (or chicken broth/stock if not vegetarian; water can also be used)

Tacos

• 1/2 head green cabbage (about 3 cups finely shredded)
• 10 to 12 corn tortillas or flour tortillas, street-taco-sized
• Cotija cheese for serving (optional, omit for vegan)
• Lime wedges for serving

Instructions

• Sauce: Add 1/2 cup ripe avocado and 3/4 cup packed cilantro (it’s fine to include stems; this will take most of a bunch) to a small blender. Zest and juice one large lime and one large orange to get 1 teaspoon lime zest, 2 tablespoons lime juice, 1 teaspoon orange zest, and 4 tablespoons orange juice. Add these to the blender along with 1 teaspoon minced garlic, 2 tablespoons honey (or maple syrup), 1 tablespoon coarsely chopped jalapeño, and 1/2 cup water. Season to taste with salt and pepper; I usually add about 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until completely smooth. Taste and adjust any flavors to personal preference, adding more honey for sweetness, jalapeño for heat, or salt/pepper as needed. Place the sauce in the fridge to chill while preparing everything else.
• Beans: Drain and rinse the two cans of black beans. Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium-low heat. Add 1/2 cup diced yellow onion and 1 teaspoon minced garlic. Stir until the onion is softened, about 4–5 minutes. Add in 1-1/2 teaspoons ground cumin, 1/2 teaspoon ground chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until the spices are fragrant, about 30 seconds to 1 minute. Add in 1 and 1/2 cups of the rinsed black beans along with 1/3 cup vegetable broth (or stock/water). Stir, then gently mash about half of the beans with the back of a wooden spoon or a potato masher to create a creamy texture while leaving some whole.
• Continue to cook the bean mixture over medium-low heat, stirring often, until it reaches a gentle simmer and thickens slightly. Mash beans again if you desire a creamier consistency. Then, add in the remaining whole black beans. Stir to combine. Reduce the heat to low and cover the pot. Stir occasionally while you finish preparing the other components of the tacos. Taste and adjust the salt to personal preference; I usually add another 1/4 teaspoon here, but remember that Cotija cheese (if used) is also salty.
• Cabbage Slaw: Add 3 cups of finely shredded green cabbage to a large bowl. Drizzle about half of the prepared cilantro-avocado sauce over it. Toss with tongs to thoroughly combine and coat the cabbage. Place the bowl in the fridge to chill for at least 10 minutes, allowing the flavors to meld.
• Tortillas: Prepare your tortillas for serving. I typically char them lightly over a gas flame on my stovetop for added flavor and pliability (see detailed Note 1 below for various methods). Any warming method works, but charring adds a wonderful smoky depth.
• Assemble Tacos: To assemble, place a warm tortilla on your plate. Lay a generous scoop of the zesty cabbage slaw down the center of the tortilla. Spoon a few generous spoonfuls of the flavorful black bean filling on top of the cabbage. Thinly slice the other half of the ripe avocado and add the slices to the tacos. Drizzle a generous amount of the remaining creamy cilantro sauce over everything. Garnish with any other desired toppings, such as crumbled Cotija cheese (if not vegan), additional fresh cilantro leaves, and/or extra sliced jalapeños. If you are omitting cheese, you may want an extra sprinkle of salt. Finish by squeezing some fresh lime juice over the tacos for a bright, zesty finish. Enjoy immediately!

Recipe Notes

Note 1: Warming Tortillas for Best Results

Properly warming tortillas is key to preventing them from breaking and enhancing their flavor and texture. Choose your preferred method:

On the grill:

• Preheat your grill to medium-high heat (approximately 400–450°F or 200–230°C). Generously oil the grill grates by drenching a rolled-up paper towel in vegetable oil and, using tongs, carefully rubbing it over the hot grates.
• Lightly spray both sides of each tortilla with cooking spray, then sprinkle with a tiny pinch of salt. Place them directly on the grates for about 30–45 seconds per side, until they are soft, pliable, and show some light char marks.
• Remove immediately and fold them into a taco shape while still warm; set aside to cool slightly and hold their form.

On a gas stovetop:

• Lightly spray tortillas (both sides) with cooking spray. Using tongs, carefully place each tortilla directly over a medium gas flame for just a few seconds on each side.
• Flip until the tortillas are lightly charred and softened.
• Remove and immediately fold into a taco shape; set aside to cool slightly.

Skillet or microwave:

If you don’t have a gas stove or grill, these methods work well:

• Pan: Spray tortillas (both sides) with cooking spray, then place them in a dry skillet over medium-high heat. Use tongs to flip until tortillas are lightly browned and pliable, about 20–30 seconds per side. Remove and immediately fold into a taco shape and set aside.
• Microwave: Stack up to 5 tortillas on a microwave-safe plate. Cover them with a damp paper towel to create steam. Microwave in 30-second bursts until they are thoroughly warmed and flexible. Remove and immediately fold into a taco shape and fill.

Storage: To maximize freshness, store all individual components of the tacos separately in sealed airtight containers in the fridge. The black beans, cabbage slaw, and cilantro sauce will remain fresh for up to 3 days. Reheat beans and assemble just before serving.

Nutrition

Serving:
1
serving

|

Calories:
489
kcal

|

Carbohydrates:
87.7
g

|

Protein:
19.1
g

|

Fat:
9.6
g

|

Sodium:
956.2
mg

|

Fiber:
23.9
g

|

Sugar:
19.3
g

Nutrition information is automatically calculated, so should only be used as an approximation.

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