Black Bean Tacos
Smoky refried black beans on warm corn tortillas with lime and avocado.
Marisol VegaUpdated 8/28/2026
🌮
25m
Total
10m
Prep
15m
Cook
4
Serves
Easy
Difficulty
Why this recipe works
A vegan taco that does not lean on substitutes — the beans get fried hard in oil until they are creamy and browned.
Ingredients
Equipment: Frying pan, Potato masher
Method
- 1Fry the diced onion in oil until browned at the edges, about 8 minutes.
- 2Add garlic, cumin and paprika and cook 1 minute.
- 3Add the drained beans and mash roughly, frying 5 minutes until thick.
- 4Warm the tortillas in a dry pan.
- 5Top with beans, sliced avocado, lime and salt.
Chef notes
Chef tips
Let the beans catch slightly on the pan before stirring — that is where the flavour is.
Substitutions
Pinto beans work identically.
Storage
Beans keep 4 days; assemble tacos fresh.
Reheating
Reheat the beans with a splash of water to loosen them.
Nutrition per serving
380
Calories
15g
Protein
52g
Carbs
13g
Fat
14g
Fiber
540mg
Sodium
Values are chef estimates for one serving and will vary with brands and portioning.
Questions about Black Bean Tacos
Are these tacos vegan?
Yes, as written. Check your tortillas — a few brands add lard.
Cooked live on Stream Sizzle
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