These easy black bean tacos are a simple, satisfying high-fiber dinner, made with pantry staples, beans, warm spices, and a fresh feta and Greek yogurt topping. Ready in 30 minutes!
For more black bean recipes, check out our easy black bean soup, black bean patties, easy black bean chili, and black bean corn salad.
Why you’ll love this family favorite recipe!
Louise and I love Mexican flavors because they’re bold, comforting, and built around simple ingredients. Many of those same ingredients — like beans, peppers, onion, and warm spices — are also staples in Mediterranean home cooking, which makes it easy to enjoy these black bean tacos as part of a balanced, Mediterranean-style way of eating 🌮.
They’re our go-to when we want something familiar, satisfying, and ready in 30 minutes. The filling is made with fiber-rich, protein-rich black beans, gently cooked with olive oil, onion, garlic, and warm spices. It’s hearty without feeling heavy and supports a wholesome, everyday way of eating 🫘.
For toppings, we keep things simple. Crumbled feta adds instant flavor, while Greek yogurt brings freshness and creaminess. The combination keeps the tacos feeling light and naturally balanced.
These are easy black bean tacos you can adapt to what you have. Add pickled onions, vinegar coleslaw, guacamole, or pico de gallo, and you’ve got vegetarian black bean tacos that work just as well on a simple taco night dinner as relaxed weekends 🌿.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Black beans: hearty, fiber-rich base. You can use canned (rinsed and drained) or cooked black beans. Pinto or kidney beans also work well for these vegetarian tacos.
- Extra virgin olive oil: used to gently cook the onion and spices. Substitute avocado oil or another mild cooking oil.
- Onion: adds sweetness and depth to the filling. Yellow or white onions work best; shallots are a good substitute.
- Garlic: brings savory flavor. Use grated fresh garlic or swap with a pinch of garlic powder if needed.
- Red bell pepper: adds color and natural sweetness. Substitute zucchini, poblano pepper, or skip for simpler pantry black bean tacos.
- Smoked paprika: gives warmth and a light smoky note. Sweet paprika or chili powder also work.
- Ground coriander: adds gentle citrusy flavor. Substitute a squeeze of lime juice at the end if missing or use taco seasoning instead.
- Ground cumin: essential for classic taco flavor. Swap all spices with taco seasoning for quick weeknight vegetarian tacos.
- Tomato paste: deepens flavor and helps bind the beans. Substitute crushed tomatoes, simmered briefly to thicken.
- Vegetable broth or water: keeps the filling moist. Use either, depending on what’s on hand.
- Taco shells or tortillas: both work well. We used taco shells here for extra crunch, but soft corn tortillas are more traditional and easier to fold.
- Feta or cotija cheese: adds salty, savory contrast. Goat cheese is a good substitute.
- Greek yogurt: brings creaminess and freshness. Use low-fat Greek yogurt or Skyr for even more protein, or substitute sour cream.
- Lime: adds brightness. Lemon works in a pinch.
- Optional toppings: pickled red onions, vinegar coleslaw, roasted sweet potatoes, guacamole, pico de gallo, or chipotle sauce—use what you love.
How to Make Black Bean Tacos
Step 1: Cook the onion and bell pepper
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper. Cook for 5 to 7 minutes, stirring often, until soft and lightly golden.
Step 2: Add spices and tomato paste
Add the grated or pressed garlic, cumin, coriander, smoked paprika, and tomato paste. Stir for about 1 minute so the spices bloom and the tomato paste coats the vegetables.
Step 3: Simmer the beans
Add the drained black beans and a small splash of broth. Stir well. Let the mixture simmer gently for 5 to 8 minutes, mashing some of the beans with a spoon to create a creamy texture. Taste and adjust salt and pepper. Add more liquid if needed. This simple method makes a reliable and tasty black bean tacos recipe.
Step 4: Warm and assemble
If using taco shells like us, fill them right before serving to keep them crisp. If using tortillas, warm them in a dry skillet for 15 to 30 seconds per side, or briefly in the microwave wrapped in a damp paper towel.
Spoon the beans into tortillas or shells and top with feta, Greek yogurt, a squeeze of lime, fresh cilantro, and your favorite toppings for easy weeknight vegetarian tacos.
Tips
- Take your time with the onions and bell pepper. Cooking them slowly builds natural sweetness and makes the filling taste richer.
- Bloom the spices gently. Stir them into the oil and tomato paste for a short minute so they release flavor without burning.
- Rinse canned beans well. This improves flavor, reduces salt, and keeps the filling from tasting canned.
- Mash some of the beans. A quick mash helps the filling hold together and makes the tacos feel more satisfying.
- Add liquid a little at a time. A small splash of broth keeps the beans creamy without turning them soupy.
- Warm tortillas before serving. Warm tortillas fold better and keep the filling in place for a smoother eating experience.
- Build taco shells at the last minute. This keeps them crisp when making vegetarian black bean tacos.
- Balance salty toppings. Feta and cotija are salty, so taste the beans before adding extra salt.
- Keep toppings simple. One or two fresh toppings are enough to let the bean filling shine.
Frequently Asked Questions
Yes. The black bean filling can be made 2 to 3 days ahead and stored in the fridge. Reheat gently on the stove with a splash of water or broth.
Store the cooked black bean filling in an airtight container in the refrigerator for up to 4 days. Keep tortillas, taco shells, and toppings separate, then assemble just before serving.
Yes. The bean filling freezes well for up to 3 months. Thaw overnight in the fridge and reheat slowly, adding a little liquid if needed.
Cotija cheese works well, or try goat cheese for a similar tangy flavor in these black bean tacos with feta–style toppings.
No. The spices are warm, not hot. Add hot sauce or chili flakes if you want more heat.
Yes. This recipe scales easily and works well for casual gatherings or simple taco night dinner meals where everyone builds their own tacos.
More Easy Bean Recipes
- Lentil Sweet Potato Patties
- Kidney Beans and Rice Skillet
- Greek Bean Salad Marinated Beans
- Gyros-Style Cauliflower Bowl
- Roasted Cauliflower Orzo with Chickpeas and Feta
- Greek Bean Stew with Rice
- Cauliflower Shawarma Bowl
If you try this Black Bean Taco Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Easy Black Bean Tacos with Feta and Greek Yogurt
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 1 small red bell pepper diced small
- 3 cloves garlic grated/pressed
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika or sub all spices with 3 teaspoons taco seasoning
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 cans black beans 15 oz / 400 g each can or 3 cups / 460 g cooked beans – sub pinto or kidney beans
- ½ cup vegetable broth or water
- ½ teaspoon salt or more to taste + black pepper
For serving
- 8 taco shells or corn tortillas
- 1 cup feta or cotija cheese, crumbled
- ½ cup Greek yogurt or sour cream
- 1 lime cut into wedges
- 1 cup optional toppings cilantro, vinegar slaw, roasted sweet potatoes, guacamole, pico de gallo, or chipotle sauce
Instructions
- Cook the veggies: Heat 2 tablespoons extra virgin olive oil in a large pan over medium heat. Add 1 large onion (chopped) and 1 small red bell pepper. Cook for 5–7 minutes, stirring often, until soft and lightly golden.
- Add garlic and spices: Add 3 cloves garlic (grated), 2 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, and 1 teaspoon ground cumin.Stir for about 1 minute so everything smells good and coats the veggies.
- Add beans and simmer: Add the 2 cans black beans (rinsed), ½ cup vegetable broth, ½ teaspoon salt, and pepper. Stir well. Let it gently cook for 5–8 minutes.Use a spoon to mash some beans to make it creamy. Taste and add salt or pepper if needed. Add a little more liquid if it looks too dry.
- Warm and assemble: Spoon the beans into warm tortillas or taco shells and add toppings like feta, Greek yogurt, lime juice, cilantro, or anything you like.
Notes
- Extra virgin olive oil → Avocado oil or any mild cooking oil
- Black beans → Pinto beans or kidney beans
- Onion → Yellow onion, white onion, or shallots
- Garlic → Fresh grated garlic or a pinch of garlic powder
- Red bell pepper → Zucchini, poblano pepper, or skip it
- Smoked paprika → Sweet paprika or chili powder
- Ground coriander → Taco seasoning or a squeeze of lime at the end
- Ground cumin → Taco seasoning (use instead of all spices)
- Tomato paste → Crushed tomatoes, cooked a little longer to thicken
- Vegetable broth or water → Either one works—use what you have
- Taco shells or tortillas → Crunchy shells or soft corn tortillas
- Feta or cotija cheese → Goat cheese
- Greek yogurt → Sour cream, low-fat Greek yogurt, or Skyr
- Lime → Lemon
- Optional toppings → Pickled red onions, slaw, roasted sweet potatoes, guacamole, pico de gallo, or chipotle sauce
- Go slow with the veggies – Soft onions and peppers = sweeter, better flavor.
- Toast the spices briefly – One quick minute wakes them up without burning.
- Rinse the beans – Less salt, cleaner taste.
- Mash a few beans – Makes the filling creamy and scoopable.
- Add liquid little by little – You want creamy, not soupy.
- Warm tortillas first – They fold easier and don’t crack.
- Fill shells last – Keeps tacos crunchy.
- Taste before salting – Cheese adds salt on its own.
- Don’t overload toppings – Simple toppings let the beans shine.
- Storage – Airtight container in the fridge for up to 4 days, or freeze it for up to 3 months, keeping tortillas and toppings separate.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Awesome! But of l can’t eat tomato, can you suggest an alternative to tomato paste?
Hi Simon,
Yes you can omit the tomato paste that’s no problem! We tried, and although less red and slightly less creamy, it is still a tasty bean filling 🙂
You can even mash the black beans a little more if you like it quite creamy. I hope that helps. All the best,
Louise
Awesome Louise…thanks 🙏