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Black Bean Tacos + Avocado Basil Mango Sauce
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5 from 4 votes

Easy Vegan Black Bean Tacos

This Easy Vegan Black Bean Tacos recipe is packed with major Mexican-inspired flavors and spices! They say you should eat the rainbow, which is definitely the case with these plant-based protein-packed tacos! Think beans, red cabbage, tomatoes, spinach, mango, jalapeños, and creamy avocado (the star of the show). A healthy vegan lunch or dinner with a gluten-free option that is ready within minutes!
Course Main Course
Keyword avocado, beans, bites, black beans, classic, easy, food, homemade, mango, plant-based, recipe, soft, tacos, vegan, veggies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 tacos
Author Shanika | Orchids + Sweet Tea


Avocado Basil Mango Dressing:

  • 1 Medium Hass Avocado, cored removed + peeled
  • 2 cups mangoes, frozen or fresh (See Notes!)
  • 1 handful basil leaves
  • 1 clove garlic, minced
  • juice of lemon
  • cup Extra virgin olive oil (See Notes!)
  • 1 teaspoon sea salt
  • 1 tablespoon dried parsley
  • 1 teaspoon dried oregano

Black Beans + Taco Seasoning:

  • 1 (15 oz.) can black beans, cooked (See Notes!)
  • 2 Tbsps chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • teaspoon cayenne pepper


  • soft flour or corn tortillas, any size (See Notes!)
  • ½ medium red cabbage, finely chopped
  • 1 cup organic spinach, finely chopped (See Notes!)
  • grape tomatoes, halved (optional)
  • 1 hass avocado, peeled, cored + diced
  • 1 jalapeño, diced


To Make the Avocado Basil Mango Dressing:

  • Add together the mango, avocado, olive oil, basil leaves, and juice of a lemon to a blender and blend on high speed until smooth. **NOTE: If using frozen mangoes, the sauce might be extremely thick, therefore, I'd suggest adding ½ cup of water + more as needed.**
  • Then add sea salt, garlic, pinch of oregano, and dried parsley to sauce and blend for another minute or two, until completely smooth. **NOTE: Add additional seasoning to taste.**
  • Add sauce to a small bowl or container and keep in the refrigerator until ready to use.

To Make the Black Bean Tacos:

  • In a medium skillet, add 1 tablespoon olive oil over medium-high heat. Once heated, add black beans and taco seasoning, mixing together and cooking beans on medium-low until cooked. through, about 8-10 minutes. Remove from heat and let cool slightly.
  • To assemble tacos, add 2 Tbsps of black beans atop a charred tortilla (See Notes!), red cabbage, spinach, diced tomatoes, sliced avocados, and top with jalapeños. Repeat until desired amount of tacos are made. Drizzle a generous amount of Avocado Basil Mango sauce over tacos and enjoy!
  • Bon Appetit!


  • STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.
  • 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.
  • MANGOES: If you decide to use frozen mangoes, be sure to add water to sauce when blending so that it becomes "liquid-y". 
  • TORTILLAS: To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.