This post may include affiliate links. Thank you for your support.

Smoky, zesty, perfectly crave-able, and dangerously easy to boot, this Taco Black Bean recipe transforms canned black beans into perfectly-spiced Mexican bean tacos in 25 minutes or less. Think: creamy, cumin-kissed beans tucked into warm tortillas with sweet corn salsa, creamy avocado, a kiss of bright lime, and all your favorite crunchy toppings. Hearty, satisfying, and made with pantry staples, these tacos deliver big flavor with minimal effort!

“Delicious recipe, I loved it. I don’t want to eat ‘regular’ tacos again after trying this.”

– Cathy
Close-up, angled photo of a homemade black bean taco.

Update: This recipe was originally published in March 2020. I made updates to the article below to include more information about making the best Mexican beans for tacos, burritos, and more! 

Hi, friends! If you think bean tacos are horribly boring and bland, be prepared to be wildly incorrect. Rich, saucy, and layered with bold Mexican flavor in every bite, these perfectly spiced black bean tacos taste like they simmered all day, but come together in 30 minutes or less: 

Table of Contents

About this Mexican bean tacos

Picture: creamy black beans simmered with fragrant onions, punchy garlic, sweet red bell peppers, mild jalapenos, and kissed with smoky Tex-Mex spices and bright lime—tucked into soft, charred tortillas, and topped with juice corn salsa, creamy avocado slices, crunchy cabbage, and fresh cilantro. Hearty, satisfying, and irresistibly delicious, these bean tacos may make you forget meat even exists. 

Best of all, this black bean tacos recipe starts with pantry-friendly black beans and cooks in mere minutes, making this a perfect last-minute meal that still tastes thoughtfully homemade. Think: minimal effort and BIG, bold flavor. 

Why you’ll love this recipe

  • Balanced, Bold Flavors. Cumin, paprika, and garlic bring warmth; chili powder and jalapeños lend a hint of heat; fresh lime juice gives bright acidity, and cilantro provides fresh herbaceousness—while naturally hearty and savory black beans beautifully soak up all the delicious flavors.
  • Perfect Creamy, Velvety Texture. Lightly mashing some of the black beans creates a luscious, scoop-able consistency that’s both beautifully creamy and perfectly chunky—for a bite and contrast that holds together wonderfully in tortillas.
  • Made with Pantry Staples. If you’ve got a well stocked pantry, chances are pretty good that you’ve got everything you need on hand. Think: canned black beans, dried spices, garlic, and tortillas.
  • Incredibly Easy Cooking Process. Everything cooks together in just one pot. Simply sauté, season, add beans and broth; and simmer. While the beans cook, mix the salsa and warm the tortillas. Then simply assemble the tacos and devour. This recipe is straightforward and forgiving, ideal for home cooks of any level.
  • Crowd-Pleasing, Customizable, Any-Season Recipe. These Mexican bean tacos are: naturally vegetarian, yet easy to make vegan; gluten-free adaptable, kid-friendly, budget-friendly, and endlessly adaptable—add your favorite salsa, slaw, try different cremas, and scale up or down the spice. Regardless of how you make them, they’re cozy enough for winter, and bright enough for summer.

If you love black beans as much as I do, check out these delicious favorites next: Chicken Black Bean Soup, Black Beans Cuban Style, and Veggie Bean Burger.

Overhead photo of a pot with cooked black beans for tacos.

Ingredients for bean tacos

Below is a flexible ingredient list for this Mexican black bean taco recipe:

  • Canned Black Beans: The heart and soul of these tacos. Look for low-sodium if possible, so you can control the saltiness. However, if you prefer the taste of homemade, you can swap in 3 cups of cooked dried beans. Swap: Kidney beans, pinto beans, and chickpeas will all work well here, just note you may need to adjust the cooking time.
  • Red Onion: Lends a sweet, sharp flavor. Swap: Yellow or white onion works too. (Tip: Learn how to cut an onion like a pro.)
  • Red Bell Pepper: Adds a naturally sweet flavor. Swap: Yellow or orange bell peppers are the best swap, but you can use green if you prefer an earthier taste.
  • Jalapeño: Provides a touch of spicy, smoky flavor. Be sure to remove the seeds and ribs for the mildest heat. Swap: If you prefer a smokier flavor, use a chipotle in adobo instead.
  • Garlic Cloves: Offers aromatic, savory flavor. Swap: Use a roasted garlic bulb for richer, mellow flavor. (Tip: Learn how to chop garlic cloves like a pro.)
  • Spices: A mixture of ground cumin, paprika, chili powder, and dried oregano, along with kosher salt and ground pepper, lend a medley of Tex-Mex flavor.
  • Tomato Paste: The secret ingredient to rich, concentrated tomato flavor and a thick, glossy sauce. Swap: Tomato sauce will work too, but the beans will be a little saucier.
  • Broth: Use low- or no-sodium broth so you can control the saltiness. Chicken broth or vegetable broth will give the most savory flavor. Swap: Water works in a pinch.
  • Fresh Lime Juice: A squeeze of lime juice provides a citrusy punch that brightens up all the Mexican bean flavors.

For serving tacos

  • Corn Salsa. While entirely optional, topping these black bean tacos with fresh corn salsa is a match made in culinary heaven. But, this roasted corn salsa is delish here too.
  • Corn or Flour Tortillas. Flour tortillas are soft, pliable, and perfect for family’s who prefer a milder taste; while corn tortillas are the traditional choice for Mexican tacos.
  • Shredded Cabbage or Lettuce. Lend a fresh, crunchy contrast to the creamy black bean mixture.
  • Avocado or Guacamole. Adds creaminess and richness.
  • Crumbled Cheese. I like crumbled cotija or queso fresco here for a salty and rich authentic touch.
  • Fresh Cilantro. Gives an herbal, fresh brightness and signature “taco” flavor.

Recipe variations

  • Spicy, Smoky Twist. Leave the seeds and ribs in the jalapeno pepper and add a chopped chipotle pepper and a teaspoon of adobo sauce to the bean mixture for smoky heat.
  • Mexican Bean and Sweet Potato Tacos. Cube and roast a sweet potato with a little oil, cumin, smoked paprika, and chili powder. Then toss the roasted sweet potatoes into the beans or serve them layered on top of the tacos.
  • Crispy Black Bean Tacos. If you prefer a little crispity-crunch, fold the bean mixture and some shredded Monterey Jack cheese inside a corn tortilla. Then pan fry on both sides until crisp and golden brown for a black bean dish that’s like a cross between a taco and a quesadilla.
  • Breakfast Black Bean Taco Twist. Make scrambled eggs in the oven, stir in some shredded cheese, and stuff into worm tortillas with beans for a hearty start to your morning.
  • Fully Vegan Tacos. Use vegetable broth and crumbled vegan cheese or nutritional yeast to make these tacos vegan-friendly.
  • Creamy Avocado Sauce and Pickled Topping. Blend avocado with a little lime juice and Greek yogurt to create a smooth sauce. Then drizzle over the bean tacos and stuff with pickled red onions for a creamy, tangy twist.
Overhead photo of a bowl of corn salsa to use as a topping for Mexican bean tacos.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use dried black beans instead of canned?

Yes, absolutely! Just soak and cook the dried black beans fully before using them to make this taco recipe. And please notes, you’ll need approximately 1 ½ cups of cooked beans for every standard 15-ounce can of beans. 

How spicy are black bean tacos?

Honestly, that depends upon your palate. However, I personally find this black bean taco filling to be mild to medium in spicy heat. For milder tacos, remove all the seeds and ribs from the jalapeno peppers and cut back on the chili powder, And, for spicier tacos, leave the seeds and ribs in the jalapenos and add a chipotle pepper. 

Are these Mexican bean for tacos vegetarian or vegan?

This taco recipe is naturally vegetarian as long as you use vegetable broth. And, to make them vegan, simply use vegetable broth and skip the crumbled cheese topping.

Can I use this filling for more than just tacos?

Oh, absolutely! Use these Mexican black beans in burritos, quesadillas, taco bowls, nachos, or as a topping for rice, salads, baked potatoes, sweet potatoes, and so much more. Truly, the serving options are only limited by your imagination. 

What if my bean mixture is too thick or too thin?

If the bean taco mixture is too thick or dry for your liking, simply add a splash of broth or hot sauce and stir until it reaches a creamy, scoopable consistency. And, if it’s too thin, simply let the Mexican beans simmer uncovered for a few more minutes until thickened.

Can I make this bean taco recipe gluten-free?

Yes, you sure can. Be sure to use gluten-free corn tortillas and make sure your spices and broth are all certified gluten-free. Most whole spices are naturally gluten-free, but always double check labels if you’ve got food sensitivities.

How many tacos does this recipe make?

That depends upon the size of your tortillas and how generous you are with the beans. However, one standard batch of this black bean taco recipe will typically fill about 10 small tacos.

Can I double the recipe for a crowd?

Absolutely, this taco recipe scales very well. Just use a wider, larger pan to allow the beans to simmer and reduce efficiently. And always taste for seasoning as you go since larger batches will probably require extra salt and fresh lime.

Can I make this black bean tacos recipe ahead of time?

Yes, this recipe is perfect for meal prepping as the bean filling actually tastes better after resting. Just store the cooked black beans in the fridge and reheat gently on the stovetop or in the microwave when ready to assemble the tacos and enjoy.

Professional Chef Tips for perfect results every time

  • Uniform Dice. Be sure to chop the onions and peppers uniformly so they soften evenly and build deep flavor fast.
  • Bloom Spices. Add the garlic, dry seasonings, ground spices to the aromatics and sauté until fragrant to unlock maximum flavor.
  • Caramelize Tomato Paste. Sauté the tomato paste until it’s caramelized for the richest concentrated tomato flavor.
  • Deglaze Pot. After caramelizing the tomato paste, add the broth and use the edge of a wooden spoon to lift all those flavorful brown bits off the bottom of the pot. Those brown bits = tons of flavor.
  • Mash Beans Strategically. For a cohesively creamy, yet chunky and perfectly thick taco filling, mash about 1/3 of the black beans.
  • Balance with Acidity. Don’t skip the fresh lime juice here—just a little squeeze will really brighten up the entire dish.
  • Adjust to Taste. Before serving, give the taco black bean filling a taste. Beans tend to be a little bland and may need a little extra kosher salt, lime juice, fresh cilantro, or seasonings at the end to really shine.
  • Warm the Tortillas. Briefly kiss each tortilla over a gas flame or warm in a hot skillet until it’s slightly blistered and fragrant. While this may seem like a small step, it lends restaurant-level flavor.
  • Meal Prep Ahead. This recipe is perfect for meal prep if you’ve got the time! Cook the beans, prep the toppings, and store everything separately in the fridge. When ready to serve, char the tortillas, reheat the bean filling, assemble, and devour.

Step-by-step photos: making this taco recipe with beans at home

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

Step-by-step photo collage showing how to make Mexican beans for tacos with written directions on each photo.

Serving this black bean taco recipe

Below are a few easy and delicious Mexican-inspired appetizers and side dishes that pair perfectly with these bean tacos:

  • Start with Chips and Dip. Add a side of chips and salsa, homemade pico de gallo, guacamole, chipotle hummus, or chorizo queso for a classic taco night at home.
  • Side of Rice. Serve the black bean tacos with a side of Mexican rice with cauliflower, Spanish rice, or cilantro-lime rice for a complete, comforting meal.
  • Serve with Slaw or Salad. Pair with sweet and spicy slaw, Mexican 3 bean salad, an avocado salad, or a simple green salad—think crisp lettuce, cucumber, tomato, and a lime-forward vinaigrette.
  • Alongside More Beans. Offer refried beans or charro beans on the side for extra heft.
  • Offer Topping Choices. Serve up a variety of simple toppings options for family dinners, think: corn salsa, shredded cheese, lettuce, sour cream, avocado slices, and pickled toppings, and let everyone build their ultimate taco dinner.

Unique serving suggestions

  • Build a Taco Bar. Set out warm tortillas, black bean filling, multiple salsas (think: green salsa, and/or mango salsa for tacos), pickled veggies, and various cheeses so guests can customize their own Mexican tacos.
  • Make Taco Bowls. Turn leftovers into black bean taco bowls by serving the seasoned beans over rice or quinoa with shredded cabbage, salsa, corn, and crunchy tortilla strips.
  • Turn Leftovers into Nachos. Layer the mexican spiced beans on tortilla chips with shredded cheese and bake until melted. Add your favorite fresh toppings, a drizzle of cilantro crema, and chow down.
  • Stuff Peppers. Stuff the bean filling inside hallowed out red bell peppers, top with cheese, and bake until bubbly for a veggie-forward dinner idea.
Overhead photo of two tacos made with black beans and corn salsa.

Storing leftovers

  • Refrigerator Storage: Allow the black bean taco filling to cool completely to room temperature before storing in an airtight container in the fridge for up to 4 days.
  • Freezing Instructions: Cool the black beans completely, then transfer to a freezer-safe container or resealable bag, pressing out all the excess air. Label the bag with the date and store in the freezer for up to 2 to 3 months.
    • Thaw the Mexican beans overnight in the refrigerator overnight before reheating.
  • Reheating Instructions: Reheat the taco beans on the stovetop over medium-low to low heat, stirring occasionally, until warm throughout. 
    • Pro-tip: Beans can easily turn mushy when you reheat them. Make sure you use the lowest temperature possible while still maintaining a very gentle simmer. Add a few splashes of broth or water if your bean mixture seems dry.
Close-up overhead photo of a bean taco made with canned black beans and Mexican corn salsa.

Boldly flavorful, deliciously creamy-chunky, endlessly customizable, and super easy too, these Mexican black bean tacos are absolutely everything you could possibly want in a weekend taco dinner. Cozy and satisfying enough for a family meal at home, yet colorful and delicious enough to serve guests, this is a bean taco recipe you can rely on.

If you give them a try, I’d love for you to share how it went! Snap a photo and tag me on social media, or leave a comment below with your favorite toppings—your version might inspire someone else’s next taco night.

Until next week, friends, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More recipes for tacos!

If you love taco night as much as I do, check out these delicious recipes next:

Overhead photo of five Mexican beans tacos with black beans and corn salsa.

Black Beans Tacos

4.67 from 6 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 10 tacos
Print Recipe Pin Recipe
Smoky, zesty, perfectly crave-able, and dangerously easy to boot, this Taco Black Bean recipe transforms canned black beans into perfectly-spiced Mexican bean tacos in 25 minutes or less. Think: creamy, cumin-kissed beans tucked into warm tortillas with sweet corn salsa, creamy avocado, a kiss of bright lime, and all your favorite crunchy toppings. Hearty, satisfying, and made with pantry staples, these tacos deliver big flavor with minimal effort!

Equipment

  • 1 Large Saucepan

Ingredients 

  • 2 TBS Olive Oil
  • 1 small Red Onion – finely diced (about 1 cup)
  • 1 small Red Bell Pepper – finely diced (about 1 cup)
  • 1 large Jalapeno Pepper – seeded, ribbed & finely diced (about heaping 1/4 cup)
  • 2-3 cloves Garlic – peeled & minced
  • 1 ¼ tsp EACH: Ground Cumin & Paprika (sweet or smoked)
  • 1 tsp EACH: Chili Powder & Dried Oregano
  • 1 TBS Tomato Paste
  • ½ cup Vegetable Broth or Chicken Broth (substitute: water in a pinch)
  • 2 (15-ounce) cans Cooked Black Beans – drained & rinsed (or 3 cups cooked black beans)
  • to taste Flakey Sea Salt & Ground Black Pepper
  • 1-3 TBS Fresh Lime Juice – to taste
  • Optional For Serving: Tortillas – flour or corn, warmed
  • Optional Toppings: Corn Salsa Sliced Avocado, Shredded Lettuce, Shredded Cheese or Crumbled Cotija, Salsa Verde, Pico, Sour Cream, Hot sauce, Lime Wedges

Instructions

  • Sauté Aromatics: Heat the oil in a large saucepan over medium heat.
    Once the oil is hot and shimmering, add the onions, bell peppers, and jalapeños. Cook, stirring occasionally, until the vegetables are softened and the onions are almost translucent, about 5-6 minutes.
  • Add Spices and Seasonings: Add the garlic, chili powder, cumin, paprika and oregano. Season with a pinch of salt and pepper.
    Cook, stirring, until fragrant, about 1 minute.
    Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
  • Deglaze with Liquid, Then Add Beans: Add the broth to the pot and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Cook for 1 minute.
    Then, add the black beans and season to taste with a couple generous pinches of flakey sea salt and ground black pepper. Stir well to thoroughly combine.
  • Simmer Black Beans: Reduce heat to medium-low and cook, stirring occasionally, for 13-15 minutes, or until the beans have slightly broken down and the liquid has reduced to a thick sauce.
  • Adjust Mexican Beans to Taste: Remove from heat and stir in lime juice. Taste and add more salt, lime juice or dry seasonings to taste.
    Optional – Smash Some of the Beans: Use a potato masher or the back of a wooden spoon or fork to smash some of the beans. Stir well.
  • To Serve Black Bean Tacos: Spoon some of the beans down the middle of each tortilla. Top with corn salsa and desired garnishes. Enjoy!
    Overhead photo of five beans tacos with corn salsa.

Notes

  • Cotija cheese is a hard, crumbly Mexican cheese made of cow’s milk. If you can’t find, or don’t like cotija, you can substitute either queso fresco or feta cheese.
  • To warm tortillas for tacos: Warm tortillas directly over a low flame on a gas range. Alternatively, warm tortillas one at a time in a non-stick skillet over medium high heat.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
     
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 102kcal    Carbohydrates: 14g    Protein: 5g    Fat: 3g    Saturated Fat: 0.5g    Polyunsaturated Fat: 0.5g    Monounsaturated Fat: 2g    Sodium: 18mg    Potassium: 241mg    Fiber: 5g    Sugar: 1g    Vitamin A: 338IU    Vitamin C: 13mg    Calcium: 22mg    Iron: 1mg
Course: entree
Cuisine: Mexican

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.