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Black Bean Taco "Meat" Tacos

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

Course Main Course
Keyword vegetarian black bean tacos
Prep Time 15 minutes
Cook Time 20 minutes
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!