Spicy Black Bean Tacos

Spicy Black Bean Tacos

Our spicy black bean vegan tacos recipe is simple to make for a quick vegan lunch. The vegan tacos recipe combines a classic combination of spicy beans and creamy avocado with crisp lettuce for a satisfying vegan meal.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

We are using chipotle chilli paste to give our vegan tacos recipe a delightful smoky flavour. However, if you can’t find chipotle, you can use another chilli paste. 

If you want to prepare ahead for an even quicker vegan lunch, the filling can be prepared beforehand and kept in the refrigerator or freezer as part of your vegan food prep.

Then all you need to do is add the heated filling to the tacos and top with the avocado and lettuce. If you make up a batch and have some leftover, the spicy black bean vegan recipe also works well with rice the next day too. 

Beans are a great way to have a balanced vegan diet because they’re rich in protein, fibre, iron and a good source of lysine.

Lysine is an essential nutrient. It is an amino acid responsible for muscle turnover and normal growth, and it is also responsible for transporting fat cells in your body to be used as energy.

Beans are a lysine-rich plant-based food source, and our spicy black bean tacos vegan recipe are a tasty way to include them in your diet. 

Enjoy a classic vegan recipe with a smoky flavour this Taco Tuesday.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.5 0.5 Tbsp olive oil
  • 0.25 0.25 onion, thinly sliced
  • 0.5 0.5 garlic cloves, finely chopped
  • 0.25 0.25 green pepper, deseeded and sliced
  • 0.5 0.5 Tbsp sun-dried tomato purée
  • 0.5 0.5 tbsp chipotle chilli paste (or other chilli paste)
  • 200 200 grams canned black beans, drained and rinsed
  • 25 25 grams tomatoes, roughly chopped
  • 2 2 vegan taco shells
  • 37.5 37.5 grams iceberg lettuce, shredded
  • 0.25 0.25 avocado, sliced

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic and green pepper for 5 minutes, or until the onion is softened and translucent. Stir in the tomato purée, chilli paste and black beans and cook for a further 5 minutes. Stir in the chopped tomatoes and immediately remove from the heat.
  3. Place the taco shells upside down on a baking sheet and warm in the preheated oven for 3 minutes.
  4. Mix the lettuce and avocado together in a small bowl. Divide the mixture between the taco shells. Reheat the bean mixture if necessary and divide the mixture between the warmed tacos. Serve immediately.

Craving tacos for dinner? 

Here are 11 vegan taco recipes the whole family will enjoy.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

Meet the team

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it