Vegetarian Black Bean Tacos Recipe

Three vegetarian black bean tacos on a plate.

5 from 8 votes

Vegetarian Black Bean Tacos Recipe

You don’t need meat for a delicious taco night! These Vegetarian Black Bean Tacos are crunchy, hearty, and flavorful. Ready in 30 minutes, they’re simple and perfect for a quick, satisfying meal.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Mexican

Diet: Vegetarian

Servings: tacos

Calories: 216kcal

Author: Andrea

Ingredients

Bean Filling

1 can refried black beans
1 tsp chili powder
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp cumin
pinch salt

Tacos

6-8 crunchy Taco Shells
2 c grated Colby Jack or cheddar cheese
sour cream
lettuce
tomatoes
salsa

Instructions

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a medium mixing bowl, mix together the beans, chili powder, paprika, garlic powder, cumin, and salt.
Spread the black bean mixture into the bottoms of the taco shells. Add grated cheese on top. Place the tacos into a deep baking dish and bake for 6–8 minutes or until the cheese is melted.
Remove from the oven and add your desired toppings. Serve immediately.

Notes

To STORE leftovers, transfer the black bean filling and any toppings to an airtight container, and refrigerate for up to 3 days. Store the tortillas separately at room temperature to keep them crisp.

If you want to FREEZE the bean filling, let it cool completely before placing it in a freezer-safe container. It will keep for up to 2 months. Thaw in the refrigerator overnight before reheating.

When REHEATING, warm the bean filling in the microwave until heated through, adding a splash of water if it seems too thick. Alternatively, reheat the filling on the stovetop over medium heat, stirring occasionally and adding water as needed. Reassemble the tacos with fresh toppings for the best texture and flavor.

Nutrition