These incredibly simple and flavorful spicy black bean tacos, served with a nutritious avocado cream sauce, are always a hit with a crowd. Plus, they can be prepared in less than 30 minutes!

They come together in under 30 minutes: sauté a diced onion and poblano pepper in olive oil for 5 minutes, add garlic, chili powder and cumin for 2 more, then simmer a can of black beans with hot sauce, salt and ¼ cup of water, covered, for 15 minutes. Spoon the filling into warm tortillas and top with shredded cabbage, tomatoes and a quick avocado cream sauce made from Greek yogurt, avocado and lime. The recipe makes 6 tacos.

Not only are these tacos delicious, but they also offer a healthier twist on the classic version. You can choose to use corn tortillas or flour tortillas and enhance the flavor by adding my creamy and dreamy avocado cream sauce as a delightful topping.

The beauty of this flavorful & nutritious black bean taco recipe is that you can customize it to your liking. Feel free to experiment with different toppings and create your own flavor adventure.

Personally, I like to set out various topping options in small bowls and let everyone build their own taco. However, I highly recommend trying the avocado cream sauce included in the printable recipe card below—it adds an extra layer of deliciousness!

Black Bean Taco Filling

You need a few simple ingredients for black bean tacos:

• Black beans: Can’t have black bean tacos without black beans. You can use any beans in this dish, but we like black beans.
• Poblano pepper: Poblano pepper adds great flavor to your tacos, along with a little vitamin A and vitamin C. Most poblanos are mild-to-medium heat. Add a jalapeno to make these extra spicy, or switch to a bell pepper for mild tacos.
• Onion: Red, white, or yellow onion all works here. Not only are onions full of vitamins and fiber, but they add essential flavor and texture to black bean tacos.
• Fresh garlic: Fresh garlic has so much more flavor than garlic powder. Chop, grate, or press it, whichever you like best.
• Seasonings: I use a little chili powder, ground cumin and salt to season the black beans, and always include a dash of vinegar-based hot sauce or lime juice because the acidic element brings balance to everything.
• Corn tortillas: Corn tortillas are fantastic with black bean tacos, but flour tortillas, almond flour tortillas, or any wrap of your choice also works.

Are black beans healthy? Black beans are a good source of plant-based protein, fiber, vitamins, and minerals, and they’re naturally low in fat. That protein and fiber combo is what makes these tacos so satisfying.

With the creamy-rich sauce and so many healthy ingredients, it’s easy to fall for this delicious black bean taco dish.

Black Bean Taco Tips

There are many perks and variations in these spicy black bean tacos. Here are a few notes to help you get the most out of this tasty dish.

• This recipe is vegetarian, with no meat involved. In fact, Greek yogurt is the only non-vegan item, as it contains dairy. 
• The level of heat here is up to you. Poblano peppers have a mild to moderate heat index. Use just the poblano here for a mild-to-medium spice, and add a jalapeno to make them spicy. If you’re sensitive to heat, skip the poblano and jalapeno and use a red bell pepper instead.
• The avocado cream sauce is so versatile! It can be used in place of sour cream or as a garnish in many other recipes, particularly Mexican-inspired ones. I use plain Greek yogurt to make it, but you can use vegan yogurt to make yours vegan if you prefer.
• The sauce and taco filling can both be stored in the refrigerator in a glass, airtight container for up to 3 days. However, I can almost guarantee that they won’t last that long.
• If you have a meat lover in the house, you could add in a little Instant Pot Shredded Chicken for a hearty twist.

I’ve had many people ask me about the best sides to go with tacos. I love to enjoy it with my homemade salsa recipe and chips, chopped avocado, or a helping of guacamole. My Healthy Avocado Salad with Lime Dressing is a fresh side for taco night, too.

As far as toppings go, I’ve listed my personal favorite garnishes in the recipe below, but you can use so many different veggies for variety. It can be fun to experiment with taco toppings—but I never skip this sauce! 

Black Bean Tacos FAQs

What spices go in black bean tacos?

Just chili powder, ground cumin and salt, plus a splash of vinegar-based hot sauce (I use Cholula) and a squeeze of lime for balance. If you’d rather use taco seasoning, my Homemade Taco Seasoning works great here.

Can I make these black bean tacos vegan?

Easily. The filling is already vegan, so the only swap is the Greek yogurt in the avocado cream sauce. Use a plain vegan yogurt instead and keep everything else the same.

What’s the best way to warm corn tortillas?

Heat them one at a time in a dry skillet over medium heat for about 30 seconds per side, just until they’re soft and pliable. Stack them in a clean kitchen towel to keep them warm while you build the tacos.

Can I make the filling ahead of time?

The black bean filling and the avocado cream sauce both keep in airtight glass containers in the fridge for up to 3 days. Leftover filling is also great in my Veggie Black Bean Burritos.

Planning a whole taco night? Try my Easy Street Tacos with Chicken, too.

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