Vegan Black Bean Tacos Recipe

Cook the aromatics

Heat 1 tablespoon of oil in a skillet over medium heat. Add 1 small diced onion and 2 cloves of minced garlic and sauté for 3–4 minutes until translucent.

Add spices and beans

Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and a pinch of salt. Add 2 drained cans of black beans and cook for 5–7 minutes, mashing some beans with a spoon to create a crumble texture.

Finish the crumble

Continue to cook until the mixture thickens and is slightly crispy on the edges. Adjust seasoning to taste and set aside.

Combine 1 cup grilled or canned corn, 1/4 cup diced red bell pepper, 2 tablespoons chopped fresh cilantro, juice of 1 lime, and a pinch of salt in a bowl. Mix well and refrigerate until ready to serve.

Thinly slice 1 small red onion and place in a jar. Add 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Stir, cover, and let sit for at least 30 minutes (or overnight in the fridge) before serving.

Mix together 2 diced tomatoes, 1/4 cup finely chopped onion, 1 minced jalapeño (optional), 1 tablespoon chopped cilantro, juice of 1 lime, and salt to taste in a bowl. Chill until serving.

In a small bowl, whisk together 1/2 cup vegan mayo, 1 tablespoon sriracha (or to taste), and 1 teaspoon lime juice until smooth and creamy.

Warm taco shells or tortillas in a pan or microwave. Add a scoop of black bean crumble to each tortilla, followed by corn salsa, pico de gallo, pickled red onions, and a drizzle of spicy vegan mayo. Serve immediately.

Serve tacos with a side of fresh white corn chips and guacamole. To make guacamole, mash 2 ripe avocados with 1 tablespoon lime juice, 1 minced garlic clove, salt, and optional diced onion or tomato.