Baked Vegan Black Bean Tacos

May 29, 2023
Shanika | Orchids + Sweet Tea
These easy Baked Vegan Black Bean Tacos are a treat for taco Tuesday or any weeknight that comes filled with bold, delicious flavors!

Baked Vegan Black Bean Tacos

These are the best fully loaded Baked Vegan Black Bean Tacos you'll ever have! Made with a delicious homemade dairy-free chipotle sauce, well seasoned sautéed black beans, red onions, and dairy-free mozzarella cheese shreds. Perfect for taco Tuesday or any night rather---for the entire family. All dairy-free + vegan. Gluten-free option.

Tacos on a white plate with chipotle sauce, lime wedges, and a slice of avocado.

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You can't go wrong with these simple tacos and these Baked Vegan Black Bean Tacos come topped with a creamy, hint of spice chipotle dressing/sauce, which is perfect for Meatless Monday, Taco Tuesday, or, let's be honest --any other day of the week. Seriously these tacos are packed with flavor and protein and you won't even miss the meat----promise! You can make a delicious and filling dinner for a group in no time with this simple, slightly spicy bean filling and your favorite taco toppings---whether simple or more complex. Oh and this Spicy Restaurant Style Salsa is the perfect side or topping for these tacos! Learn How To Make BBQ Pinto Beans from scratch!

If we're honest, tacos will always be the best thing to bring everyone together on a fun night and regardless of your favorite ingredients, they'll keep everyone satisfied. The highlight of this recipe is of course the black beans because they are so convenient yet so filling and if you're a fan of beans then this Easy Garlic Herb Three Bean Dip, Loaded Vegan Veggie Soup, Creamy Vegan White Bean Soup, and Vegan Jamaican Stew Peas are the next things that you need to make ASAP!

Overall, these dairy-free + vegan tacos are super easy to make, a great quick weeknight option, includes well seasoned black beans making it entirely meatless, includes bold flavors, balance between savory, spicy, and fresh, and just plain GOOD.

Jump to:

How Do You Eat Canned Black Beans?

If you've ever wondered what was the best way to eat canned black beans or how to best prepare them---no worries! Besides in these vegan tacos, black beans from the can are super convenient and so easy to use in any of the following:

  • In a rice bowl or food bowl
  • With a scramble of regular eggs or plant-based eggs
  • On a salad
  • Over baked sweet potatoes or potatoes
  • Burrito filling
  • As a burger
  • In soup
  • and more.
Ingredients on a black wood table including tortillas, black beans, cheese, and onions.

How to Make Baked Vegan Black Bean Tacos

The five parts of these Baked Black Bean Tacos are the black beans, chopped onions, cheese shreds, the dairy-free chipotle dressing/sauce, and the toppings.

Start by prepping your toppings and storing them in the fridge until ready to use. Warm your tortillas. Meanwhile, you can cook the black beans over the stovetop, season, and set aside. Then make the simple chipotle sauce/dressing. And finally, assemble the tacos, bake until crispy and cheese shreds have melted, add toppings, and enjoy!

Ingredients for these Tacos

Here’s what you need for these Baked Vegan Black Bean Tacos:

  • Black beans. You'll need a single can of black beans that have been drained and rinsed for these tacos. You can also use dried black beans that are soaked overnight and then cooked until tender, if desired.
  • Olive oil. you can also use avocado oil or Grapeseed oil, if you prefer.
  • Dairy-Free Cheese Shreds. I love using 'mozzarella shreds', however, you can use whichever you prefer. Be sure use high-quality brands that melt well.
  • Onion. I love using red onions, but yellow would do. Adds great nutritional value and acidity.
  • Herbs + spice. I use staple spices like salt, black pepper, garlic powder, onion powder, oregano, basil, parsley, cumin, and smoked paprika.
  • Tortillas. I like to use organic corn-flour tortillas from Whole Foods, however, you can use corn or flour. Try making your own homemade tortillas!
  • Homemade sauce/dressing. I love using my Dairy-Free Chipotle dressing/sauce, which so easy and adds delicious flavor to these tacos.
  • Toppings. Depending on your favorite toppings, you can add additional flavor to these tacos by finishing them off with roasted herb tomatoes, corn, jalapeños, Pico de gallo, sliced avocado, guacamole, salsa, you name it!
Sautéed black beans in a white skillet on a black wood table.

Are Black Beans Healthy? 

In short, YES! A serving of ½ cup of black beans contains 7.3 grams of plant-based protein, making them protein powerhouses. Black beans can be used in a variety of recipes (like our yummy plant-based tacos) to help you get the daily plant-based protein you need. However, other benefits include:

  • Helps to Regulate Blood Sugar.
  • Supports healthy bones----Black beans contain a variety of nutrients that support the development and upkeep of bone strength and structure, including iron, phosphorus, calcium, magnesium, manganese, copper, and zinc.
  • Improves Digestive Health (Yay to healthy gut flora).
  • Full of Helpful Antioxidants.
  • Supports heart health----Black beans' high fiber, potassium, folate, vitamin B6, and phytonutrient content, along with their low cholesterol content, all support heart health.

Homemade Taco Seasoning Blend

This homemade plant-based easy taco seasoning is best made with chili powdercuminsmoked paprikagarlic powderonion powderblack pepper, and cayenne pepper. This is my go-to finger-licking taco flavor enhancer. However, if you have a favorite pre-mixed taco seasoning, feel free to use it to make a fast two-ingredient vegan black bean taco filling. 

If you prefer a less spicy taco (because not all of us love that burn..Haha), you can omit or reduce the amount of cayenne pepper and/or chili powder in the black beans...Easy peasy!

Meatless Options for these Tacos Besides Black Beans

Just in case you make these Baked Black Bean tacos more than once and just need a good switch up or you prefer to not eat black beans, here are great meatless options that can be in substitution:

  • Chickpeas
  • Other beans [i.e. Kidney beans, pinto beans, etc.]
  • Mushrooms
  • Tofu
  • Plant-based meat crumbles
  • Quinoa
  • Sweet potatoes, roasted
  • Butternut squash, roasted
  • Roasted veggies (bell peppers, poblano peppers, broccoli, etc.)
Baked tacos on a white plate with chipotle sauce, lime wedges, red napkin, and herbs.

Assembling & Topping Plant-Based Black Bean Tacos

Now that you have your spicy bean filling and zesty avocado dressing ready, it’s time to build your vegan tacos. When it comes to toppings, I love a mixture of brightly colored, fresh crunchy ingredients.

My favorite vegan plant-based taco topping ideas include:

  • Shredded red cabbage
  • Spinach or kale, chopped
  • Grape tomatoes, fresh or roasted
  • Avocado or guac
  • Jalapeños (pickled or fresh)
  • Dairy-free yogurt or sour cream
  • Shredded vegan cheese
  • Corn
  • Salsa
  • Vegan queso
  • Pineapple chunks
  • Mango chunks
  • Hot sauce
  • Lime or lemon juice
  • Cilantro or parsley, chopped
  • Slaw

PRO TIP: To soften the cabbage so it’s easier to eat and digest, I like to sauté it briefly, so it’s still crunchy but not too chewy. However, it works just as well in its raw state. Just be sure to slice or shred your cabbage nice and thin. You can do this in a food processor if you like for mess-free shredding.

How to Make Herb Roasted Tomatoes

If you'd like to switch things up for the topping or filling of these tacos, then you can totally roast your tomatoes first. The key to this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.

Best Tortilla for Vegan Tacos?

You can choose either corn or flour tortillas for this dairy-free taco recipe. If you’re looking for a gluten-free option, corn is your best bet. Whichever option you choose, I recommend the small street taco-size. They’re easy to fill, hold and eat by the dozen!

Of course, in a pinch, larger tortillas will work too. You can also use hard taco shells if you prefer a crunchier taco. If that’s the case, skip heating the tortillas and simply fill your taco shells with the chopped buffalo chicken, black beans, and cheese shreds and then bake them before adding the toppings.

Common Q + A's for these Tacos

How to best store leftovers?

Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.

Can I make these tacos ahead of time?

Absolutely! All ingredients can be made and prepped and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.

Do I drain or rinse canned black beans?

Although canned black beans are ready to eat directly from the can, they should be drained and rinsed first — to wash off some of the slippery slime common to all beans and to get rid of excess sodium.

Can you substitute black beans for red beans?

Basically, the answer is yes! Black beans have an earthy flavor and similar texture to kidney beans which will make them work well as a substitute in tacos, bean dips, soups, chilis, and burgers.

Is Taco Seasoning vegan?

If you're thinking of adding taco seasoning to these black bean tacos then you're in luck! Most store-bought or homemade taco seasonings are vegan since their blend of spices do not contain dairy or other animal-based ingredients. I always recommend double checking the label to be sure.

Can I make these tacos gluten-free?

Of course! To ensure that these black bean tacos are gluten-free, simply ensure that the tortillas and any condiments used are gluten-free friendly.

Baked tacos on a white plate with lime wedges, chipotle sauce, avocado, red napkin, and herbs.

More Delicious Taco Recipes for the Family!

On a taco kick? You’ll love these other delicious taco recipes to try next with your family:


If you tried this Baked Vegan Black Bean Tacos recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.

Baked tacos on a white plate with lime wedges, chipotle sauce, avocado, red napkin, and herbs.

Baked Vegan Black Bean Tacos

May 29, 2023
5 from 8 votes
These easy Baked Vegan Black Bean Tacos are a treat for taco Tuesday or any weeknight that comes filled with bold, delicious flavors!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 servings



  • 4 homemade organic corn flour tortillas, warmed (You can also use either corn or flour, depending on your preference)
  • 2 cups dairy-free mozzarella cheese shreds (I love Violife)
  • ½ red onion, chopped (You can also use white or yellow onions)
  • 1 (15 oz.) can organic black beans, drained + rinsed
  • 1 tablespoon Extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme


  • 1 Dairy-Free Chipotle Sauce


  • Sliced avocados
  • Guacamole
  • Tomato salsa
  • 2 cups Roasted herb tomatoes



  • In a medium skillet over medium-high heat, add olive oil. Once heated, add the black beans, salt, black pepper, garlic powder, onion powder, oregano, smoked paprika, parsley, and cumin mixing together, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.



  • To lightly toast taco tortillas, preheat oven on 400 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven.


  • Keep the oven preheated at 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper. Have another baking sheet handy to place on top of your tacos.
  • To assemble tacos, add 1-2 spoonfuls of cooked black beans atop one side of your warm tortilla followed by: spoonfuls of chopped onions and dairy-free cheese shreds. Then fold one side atop the other (overlapping) so that it looks like a half moon shape. Press down slightly and add to prepared baking sheet with parchment. Repeat until desired amount of tacos are made --- spreading them out a bit, about 1-inches apart.
  • Once all tacos are made, gently place the other baking sheet atop the tacos to ensure that they remain flat while baking.
  • Bake for 15-20 minutes or until the tortillas become crispy and the cheese shreds have melted.
  • To serve, cut each taco in half and placed unto a serving platter or cheese board, lining them up next to each other (slightly overlapping). Spoon on your fave toppings like sliced avocado, guacamole, roasted tomatoes, etc. if desired.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Place any leftover ingredients (individually stored) in a tightly sealed container in the refrigerator for up to 3-4 days. To reheat, place tacos in the oven at 350 degrees until warmed through. Assemble to serve.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
  • DRY BLACK BEANS: When using dried beans, be sure to soak about 5-6 cups of black beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until black beans are tender.
  • OIL: Instead of extra virgin olive oil, you can also use grapeseed oil or vegetable oil, if preferred.


Calories: 86kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 744mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 534IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 3mg


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Signature of my name, Shanika in black font.

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Love this Recipe?

  1. These tacos hit!!! They were extremely delicious and flavorful. I added a tad bit of Cholula hot sauce and used corn tortillas. I'm extremely glad I stumbled upon your site. Next up is the black bean burger recipe. Your dishes have soul 😉

    • Hi Romy! OMG! I'm so glad that you love these tacos! They really are a fave in my house! I can't wait to hear what you think about the burger! 🙂

    • Yes, I love them too Sondria! Trust me, the sauce makes it all perfect! I hope that you enjoy it!

  2. I love how fresh these tacos sound and you are so right, the Avocado Basil Mango sauce would be the perfect finish to these tacos. I also love the cabbage slaw on the top. These would absolutely make the perfect light summer dinner.

  3. You had me at black beans and avocado...and jalapeno. Looks so good! The sauce looks divine - I'm so trying it.

    • Thanks so much Cindy! I love black bean tacos too! And the sauce is SO AMAZING! I definitely hope that you enjoy it once you give it a try!

  4. Oh my goodness, that avocado basil mango sauce - YUM!! These are such a perfect vegan dinner option and we're always looking to incorporate more plant-based meals in our house.

    • Thanks so much Chrissy! That sauce definitely tastes better than it looks! The herbs and sweetness of it just makes everything perfect! We try to eat plant-based in our house a few times a week also, so I enjoy combining new flavors! I hope you enjoy!