10-Minute Black Bean Tacos

a group of black bean tacos on plate with condiments.

These crunchy hardshell black bean tacos are super fast to make and a delicious plant-based dinner! You'll only need 10 minutes for cooking and 7 simple ingredients to make it all happen.

Course Main Course

Cuisine American, Mexican

Keyword black bean tacos, vegan black bean tacos, vegetarian tacos

Freezer Friendly No

Prep Time 5

Cook Time 10

Total Time 15

Servings tacos

Calories 162kcal

Author Bethany Kramer

Ingredients

1 14 oz can black beans, rinsed and slightly drained (leave a small amount of liquid behind for cooking)
6 hardshell corn tortillas
1/2 teaspoon garlic powder
1/4 teaspoon salt

Toppings

1 avocado, pitted and thinly sliced
1/4 cup red onion, thinly sliced (see notes for pickled onion recipe)
1/3 cup salsa
cilantro leaves, chopped
hot sauce *optional

Instructions

Set oven: first, preheat oven to 425F.
Cook black beans: Simmer black beans in sauce pan on LOW heat with garlic powder and salt. Cook for 5-7 minutes, stirring often.
Bake taco shells: arrange taco shells on sheet pan and bake for 3 minutes (or as box instructs).
Assemble tacos: fill taco shells with cooked black beans, salsa, avocado slices, sliced red onion, and cilantro. Enjoy!

Notes

Pickled onion recipe

A great way to add flavor is pickling your red onions instead of serving raw. It's easy to do and is one of my favorite taco toppings!

1/2 red onion
1 cup white distilled vinegar
2 teaspoons coconut sugar
pinch of salt

Let marinate in a jar or glass storage bowl for 30+ minutes in fridge. Store up to 5-7 days in airtight jar or container in refrigerator.

Nutrition