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These crispy black bean tacos feature a pan-fried shell filled with a spiced black bean and potato mixture. Topped with a creamy jalapeño-cilantro aioli and fresh avocado, they make a delicious weeknight dinner.
Why You’ll Love These Crispy Black Bean Tacos
Here are a few reasons we love this recipe and you will too!
Emily’s Recipe Notes:
- Flavor: Salty and savory with hints of cumin, paprika and cayenne in the filling. The sauce is tangy, a bit spicy and full of bright herby cilantro flavor.
- Texture: Crispy pan-fried tortilla shells wrap around a creamy, mashed black bean and potato mixture… everything is finished with the cool, saucy aioli.
- Difficulty: Easy, beginner-friendly weeknight meal.
- Time: About 30 minutes.
Why We Love These Vegan Black Bean Tacos:
When I’m craving a quick dinner that still packs major flavor, these crispy black bean tacos are my go-to. They have a secret ingredient – a bit of potato that, when spiced, cooked, and mashed with the black beans, creates an amazingly creamy, almost refried-like texture without a ton of added fat. I love pan-frying them until super crispy, but really, what makes these tacos is the creamy, herby jalapeño-cilantro aioli on top. So tasty!
Ingredients:
Ingredient Notes & Substitutions
Tortillas
I recommend using 6″ flour tortillas or corn tortillas to keep this recipe gluten free.
Limes
To help brighten up all the flavors I recommend drizzling a bit of lime juice over the taco filling while cooking.
Cooked Black Beans
To make this recipe super simple, I’m using canned black beans for a simple plant-based protein.
Spices
To flavor the refried bean and potato mixture, I used smoked paprika, cumin, Mexican oregano, chili powder and cayenne powder. You can of course use your own taco seasoning, just be sure to adjust to taste- especially the salt levels as premade seasoning packets tend to be very high in sodium.
Potato
To help bulk up the filling and add another layer of creaminess, I used Russet potatoes. You can use another type of potato as well.
Cilantro
This small but mighty herb brings tons of flavor to these tacos. Don’t skip this!
Oil
This is for cooking. You can use extra virgin olive oil, vegetable oil or another oil that you prefer.
Helpful Equipment
Here are a few tools that will make creating this recipe extra easy:
- Potato Masher: For creating the mashed black beans / refried black beans.
- Large Skillet: For cooking the filling and for frying the tacos.
- Food Processor or Blender: For making the cilantro aioli.
Step-by-Step Instructions
🍋🟩 *Ingredient Quantities are in the Recipe Card Below!*
Make the creamy jalapeño-cilantro aioli.
Cook the onion in a large skillet with oil for 2-3 minutes. Then add the minced garlic.
Drain and rinse the black beans. Add to the skillet with the diced potatoes. Sprinkle the spices and lime juice on top. Stir well, then add the vegetable broth. Cover everything and cook for 10-15 minutes until the potatoes are tender.
Use a potato masher or a fork to roughly mash the black beans to create the texture of refried beans.
Spread the black bean mixture on half of a tortilla. You can sprinkle vegan cheese on top if you’d like. Fold it over to close it.
Heat a clean non-stick pan with oil. Pan fry the tacos in a single layer, cheese side down until crispy and golden brown, about 1-2 minutes each side. Drizzle with the aioli.
Serving Ideas
Once everything is pan-fried, it’s time to assemble and enjoy! I love serving these crispy black bean tacos with sliced avocado, fresh cilantro, and the creamy jalapeño-cilantro aioli spooned over the top.
The hearty black bean and potato filling combined with the crispy tortilla shells makes such a satisfying plant based meal.
For even more flavor and texture, try topping the tacos with any of your favorite taco fixings like:
- Quick pickled red onions (a personal favorite!)- recipe is in the notes section of the recipe card
- A dollop of vegan sour cream
- Mango habanero salsa, salsa verde or your favorite salsa
- Shredded lettuce or more vegan shredded cheese
With their perfect balance of crunch, creaminess, and spice, these crispy black bean tacos have become a new weeknight staple in my house – and I have a feeling they’ll do the same for you too.
Storage Options
These tacos are definitely best the first day and immediately after cooking (this is when the tacos are the crispiest).
That being said, they can definitely be stored in an airtight container in the fridge. I recommend storing the sauce separately from the tacos.
Reheat the tacos in a non-stick skillet with a bit of oil until crispy when ready to enjoy again.
Tips for the Best Crispy Black Bean Tacos
- Prep the Cilantro Sauce and Pickled Onions Ahead of Time: Making the jalapeño-cilantro aioli in advance streamlines the taco assembly and cooking process.
- Season to Taste: Adjust the spice level and seasoning of the black bean filling to suit your preferences – add more cayenne for heat or a bit more salt as desired.
- Add Oil As Needed When Pan-Frying: For optimum crispiness, fry the tacos in batches, adding 1-2 teaspoons of oil as needed between batches to make sure the taco shells cook evenly.
these create the best flavor & texture!
More Plant Based Dinner Ideas
Crispy Black Bean Tacos with Jalapeño Cilantro Aioli
Rate this RecipeIngredients
- 1-2 tbsp extra virgin olive oil
- ½ sweet yellow onion, 150g or about 1 cup, diced
- 5 cloves garlic, minced or sub 1 tsp garlic powder
- 15 oz low sodium canned black beans
- 1 small russet potato, 1 ½ cup or 200g, very finely diced
- ½ cup sweet corn, 75g – optional
Seasonings:
- ¾ tsp salt, 4g
- 2 tsp smoked paprika, 4g
- 2 tsp ground cumin, 3g
- 1 tsp dried Mexican oregano, 1g – or regular dried oregano
- ¾ tsp ancho chili powder or regular chili powder, .5g
- ⅛ – ¼ tsp cayenne powder, adjust to taste
- Juice of ½ a lime
- ¾ cup low-sodium vegetable broth, or water
Serving:
- 1 recipe Creamy Vegan Jalapeño Cilantro Aioli
- ½ cup dairy-free shredded mozzarella cheese, optional
- 8-12 6” flour or corn tortillas
- 2-3 tbsp extra virgin olive oil or vegetable oil
- 1 large ripe avocado, sliced thin
- Quick pickled red onions, see notes
Instructions
- Make the Creamy Vegan Jalapeño Cilantro Aioli according to this recipe.1 recipe Creamy Vegan Jalapeño Cilantro Aioli
- If using, make the quick pickled red onions according to the notes.Quick pickled red onions
- Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 minutes, then add the garlic and cook for another minute.1-2 tbsp extra virgin olive oil, ½ sweet yellow onion, 5 cloves garlic
- Drain and rinse the black beans. Add to the skillet with the diced potatoes. Add corn if using.15 oz low sodium canned black beans, 1 small russet potato, ½ cup sweet corn
- Sprinkle salt, paprika, cumin, oregano, cayenne, chili powder and lime juice on top. Stir well. Add the vegetable broth, cover and cook for 10-15 minutes until the potatoes are tender.¾ tsp salt, 2 tsp smoked paprika, 2 tsp ground cumin, 1 tsp dried Mexican oregano, ¾ tsp ancho chili powder or regular chili powder, ⅛ – ¼ tsp cayenne powder, Juice of ½ a lime, ¾ cup low-sodium vegetable broth
- Use a potato masher or a fork to roughly mash the black beans.
- Warm the tortillas, wrapped in a slightly damp paper towel, in the microwave for 15-20 seconds.8-12 6” flour or corn tortillas
- Fill half the tortilla with the black bean mixture, sprinkle vegan cheese on top. Fold over.½ cup dairy-free shredded mozzarella cheese
- Heat a clean skillet with olive oil. Pan fry the tacos, cheese side down until crispy, about 1-2 minutes each side.2-3 tbsp extra virgin olive oil or vegetable oil
- Serve with sliced avocado, fresh cilantro and creamy vegan Jalapeño cilantro aioli drizzled on top.1 large ripe avocado
Recipe notes
For Quick Pickled Red Onion:
Thinly slice 1/2 a small red onion and place it in a jar. Mix together 1/4 cup apple cider vinegar, 1/2 tsp peppercorns, 1/4 tsp salt, and 1/2 tsp sugar. Then pour over the onions and add enough water to cover them. Store in the fridge for at least 30 minutes before serving.Other Tips:
- Prep the Cilantro Sauce Ahead of Time: Making the jalapeño-cilantro aioli in advance streamlines the taco assembly and cooking process.
- Season to Taste: Adjust the spice level and seasoning of the black bean filling to suit your preferences – add more cayenne for heat or a bit more salt as desired.
- Add Oil As Needed When Pan-Frying: For optimum crispiness, fry the tacos in batches, adding 1-2 teaspoons of oil as needed between batches to make sure the taco shells cook evenly.
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