These crunchy black bean tacos are quick to prepare and make a satisfying plant-based dinner. With just about 10 minutes of cooking and seven simple ingredients, they’re perfect for busy weeknights.
We’ve been enjoying these tacos recently because they combine crisp hardshell tortillas with garlic-scented black beans and fresh toppings like salsa, cilantro, avocado, and red onion. They’re flavorful, satisfying, and fast to make.
Preparation takes about five minutes and the total cook time is under ten minutes, making this the ideal easy weeknight meal.
Ingredients Needed
For these tacos you’ll need: black beans, hardshell taco shells, salsa, cilantro, avocado, red onion, garlic powder, and salt.
How to Make Black Bean Tacos
Preheat your oven to 425°F (or follow the temperature on your taco shell package).
Place the drained and rinsed black beans in a small saucepan over low heat. Add garlic powder and salt and simmer, stirring often, for 5–7 minutes until warmed through and slightly thickened.
When the beans are almost ready, arrange the hardshell tortillas on a baking sheet and bake for about 3 minutes or according to the package instructions to crisp them up. Fill each shell with the warm black beans and top with salsa, sliced avocado, thinly sliced red onion, and chopped cilantro. Serve immediately.
Serving Suggestions
Serve these tacos with a simple side salad or a grain like rice or quinoa. A squeeze of fresh lime and chopped cilantro mixed into rice or quinoa adds bright flavor. Roasted sweet potatoes also pair nicely for a heartier plate.
Extra Recipe Tips
Types of tortillas: Hardshell corn tortillas give a great crunchy texture and flavor, but soft flour tortillas work if you prefer them.
Bake your shells: Warm or bake hardshell tortillas before serving so they’re crisp and fresh rather than tasting stale.
Canned beans: If you’re using canned black beans, simmering them with a bit of garlic powder and salt for several minutes improves both texture and flavor. Straight from the can they’ll be edible, but won’t have the same depth.
Add spice: If you like heat, finish tacos with your favorite hot sauce for extra zing.
These tacos are great whether you eat mostly plant-based or simply want a tasty vegetarian option. A dash of hot sauce brings an extra pop if you enjoy a little heat.
Enjoy!
Recipes for Taco Lovers
If you like these tacos, you might enjoy other taco recipes and variations to try in your kitchen.
10-Minute Black Bean Tacos
Ingredients
- 1 14 oz can black beans, rinsed and slightly drained (leave a small amount of liquid behind for cooking)
- 6 hardshell corn tortillas
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Toppings
- 1 avocado, pitted and thinly sliced
- 1/4 cup red onion, thinly sliced (see notes for pickled onion)
- 1/3 cup salsa
- Cilantro leaves, chopped
- Hot sauce (optional)
Instructions
- Set oven: preheat oven to 425°F.
- Cook black beans: simmer beans in a saucepan over low heat with garlic powder and salt, stirring often, 5–7 minutes.
- Bake taco shells: arrange shells on a sheet pan and bake for about 3 minutes or according to package instructions.
- Assemble tacos: fill shells with warmed black beans, salsa, avocado slices, sliced red onion, and cilantro. Serve immediately.
Notes
For quick pickled onions: slice 1/2 red onion and combine with 1 cup white distilled vinegar, 2 teaspoons coconut sugar (or regular sugar), and a pinch of salt. Let sit at least 30 minutes in the refrigerator. Store in an airtight jar for up to 5–7 days.