Black Bean Taco “Meat” Tacos | Healthy & Vegan

Whenever someone asks me what my favorite dish to make is I almost ALWAYS say tacos. Why? There are endless combinations of toppings, creativity is boundless, and not to mention they always taste so dang good. 

I’ve made lentil, fajita, cumin black bean, and “fish” tacos…but what about turning black beans into a type of taco “meat”? Spiced with all the right spices, pairings, and cooked to the right chewy and slightly crunch texture. I think this recipe hits the spot. 

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First, the black beans are baked to crisp up. 

Second, they are tossed with a bunch of flavorful spices, liquid smoke, and apple cider vinegar. 

Third, added to a skillet with hot oil to slightly toast the spices and create a nice golden brown color. 

Lastly, topped on a charred corn tortilla and topped with fajita veggies, cashew cream, and fresh cilantro.

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This recipe is…

  • Fast
  • Easy 
  • Cheap 
  • 100% plant-based 
  • Simple 
  • Oh so delicious! 

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Black Bean Taco “Meat” Tacos
Prep Time
15 mins
Cook Time
20 mins

Spiced to perfection, crispy, chewy, and perfect as a vegetarian option for tacos.

Course: Main Course
Keyword: vegetarian black bean tacos
Author: Taavi Moore
Black Bean Taco "Meat"
  • 2 15 oz. cans black beans
  • 2 tsp apple cider vinegar
  • ¼ tsp liquid smoke
  • ¼ tsp ground coriander
  • ¼ tsp chile powder
  • ¼ tsp ground smoked paprika
  • ¼ tsp ground cinnamon
  • ¾ tsp ground cumin
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp ground black pepper
  • 1/4 tsp sugar
  • 3-4 tbsp water
Cashew Sour Cream
  • ¾ cup cashews (soaked overnight or in boiling water for 20 min.)
  • cup non-dairy milk
  • Juice from ½ lemon
  • ½ tsp salt
  1. Preheat oven to 400 degrees. Strain and rinse black beans. Pat dry with a paper towel. Spread out evenly on a baking sheet. Bake for 10-12 min, until slightly crispy (making sure to toss halfway).

  2. Add beans to a large mixing bowl. Mash slightly with a fork until crumbly. Mix in the rest of the ingredients. Add 3-4 tbsp (or more) of water until beans are hydrated and mixture is no longer dry.

  3. Heat up a medium skillet with 1-2 tsp of olive oil. Add bean mixture and cook for 5-6 min. until golden brown. Season with salt and pepper if needed.

  4. In a blender, blend cashews, milk, salt, and lemon juice until creamy.

  5. Assemble tacos: Char corn tortillas over an open flame or in a skillet. Spoon on a bit of bean "meat", fajita veggies (sauteed red bell pepper, onions), a dollop of cashew sour cream, lime wedge, and fresh cilantro. Enjoy!



  1. June 5, 2019 / 8:51 pm

    I completely agree, tacos are the best! I have tacos at least once a week but they are always different. So many varieties and all so delicious!!

  2. Ethan
    May 11, 2023 / 4:13 am

    DEFINITELY needed garlic and onion powder. What kind of taco seasoning doesn’t have those?! I added a bit of honey to cut the acidity still shining through. Overall pretty decent—the cashew sour cream pairs nicely with it—needs more lemon juice though 🙃

    • healthienut
      May 22, 2023 / 10:07 pm

      Hi Ethan, thanks for the feedback! This is a very old recipe of mine so I am not surprised it needs some tweaking, lol! I will definitely revisit this recipe soon and make some adjustments 🙂

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