Allow me to introduce you to my go-to tacos: The BEST Vegan Black Bean Tacos. These tacos have been my kitchen staple for years, and I’m thrilled to share why they’re my absolute favorite. Quite simply, they have the perfect balance of flavors and textures that just never gets old.
The combination of soft corn tortillas, warm black beans, mushrooms, and melty vegan cheese is pure comfort. Topped with crunchy red onions, creamy avocado, and a zesty drizzle of Bitchin’ Sauce and you have yourself a perfect meal.
How to Make the BEST Vegan Black Bean Tacos
Start by heating olive oil in a skillet over medium heat. Add sliced mushrooms and sauté them for about 5 minutes until they become golden brown and tender. Stir in cumin, smoked paprika, garlic powder, salt, and pepper, and cook for an additional 2 minutes to let the spices blend with the mushrooms. Once done, remove the skillet from heat and set it aside.
Next, heat black beans in a small saucepan over medium heat until warmed through, which should take about 5 minutes. Season the beans with a pinch of salt and pepper, then mix in the sautéed mushrooms, keeping the mixture warm.
To prepare the tortillas, heat a large skillet over medium heat. Stand 3 tortillas upright in the pan, leaning against each other to form taco shells. Sprinkle a generous amount of Daiya Mexican Shredded Cheese inside each taco shell. Allow the cheese to melt and the tortillas to crisp slightly, which will take about 3-4 minutes.
While the tacos are heating up in the pan, begin layering the ingredients inside each taco shell. Start with a few spoonfuls of the black bean and mushroom mixture. Add a handful of chopped raw red onion, a spoonful of medium salsa, and slices or cubes of ripe avocado. Drizzle with Bitchin’ Sauce, and season with additional salt and pepper to taste.
Transfer the assembled tacos to your plate while they’re still warm. Served best with crispy tortilla chips and a chilled beverage.
The BEST Vegan Black Bean Tacos
Ingredients
- Soft Shell Corn Tortillas 6-8
- 1 Can Black Beans 15 oz, drained and rinsed
- 1 Cup Daiya Mexican Shredded Cheese or any preferred vegan cheese
- 1 Cup Mushrooms sliced
- 1 Tablespoon Olive Oil for sautéing mushrooms
- 1 Teaspoon Cumin
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Garlic Powder
- ½ Cup Raw Red Onion finely chopped
- ½ Cup Medium Salsa or mild, depending on your spice preference
- 1 Ripe Avocado sliced or cubed
- 2-3 Tablespoons Bitchin’ Sauce or your favorite vegan sauce
- Salt and Pepper to taste
- Tortilla Chips for a side
Instructions
Sauté the Mushrooms:
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, or until they’re golden brown and tender.
- Stir in the cumin, smoked paprika, garlic powder, salt, and pepper. Cook for an additional 2 minutes to let the spices blend with the mushrooms. Remove from heat and set aside.
Prepare the Beans:
- In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes. Season with a pinch of salt and pepper. Mix in the sautéed mushrooms. Keep warm.
Assemble the Tacos:
- Heat a large skillet over medium heat. Stand 3 tortillas upright in the pan, leaning against each other to form a taco shell shape. Sprinkle a generous amount of Daiya Mexican Shredded Cheese inside each taco shell.
- Allow the cheese to melt and the tortillas to crisp slightly, about 3-4 minutes.
- While the tacos are still heating up in the pan, layer the ingredients inside each taco shell. Start with a few spoonfuls of the black bean and mushroom mixture.
- Add a handful of chopped raw red onion, a spoonful of medium salsa, and slices or cubes of ripe avocado.
- Drizzle with Bitchin’ Sauce, and season with additional salt and pepper to taste.
Serve:
- Transfer the assembled tacos to your plate while they’re still warm. Serve immediately with a side of tortilla chips and a refreshing beverage!
For more dinner recipes, check out my Homemade Vegan Caprese Pizza or my Vegan Baked Ziti.
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