Black bean tacos. Can you imagine a taco with meat? If you’ve never tried a vegetarian taco, it’s time to give it a try! Why make black bean tacos? You can keep a can of black beans and a can of diced tomatoes on hand, and whip this up in minutes! No need to wait for anything to thaw. Beans are also a great source of fiber and plant based protein, which can be great for heart health, gut health, and blood sugar stabilization. Buy the low sodium black beans, and give them a good rinse to reduce the sodium in this meal. You can get creative with the flavors. I find that smoked paprika is a must have in my spice pantry. I also keep a jar of chipotles in adobo on hand if you’re into a smokey and spicy flavor profile!

For the tortillas, that’s up to you! Corn, wheat flour, whole wheat, low carb, almond flour, cassava flour, chickpea flour…seriously, so many choices! Hey, you could even make taco lettuce wraps! Never heard of almond flour, cassava flour, or chickpea flour tortillas? We are loving Siete Foods tortillas because they have so many options! Find them in the gluten free frozen section of your specialty grocery store (like Wegmans or Whole Foods). #notsponsored

Top your black bean tacos with whatever you have on hand: salsa, cheese, lettuce or cabbage slaw, jalapeno slices, cilantro, a squeeze of lime, etc. Dinner in a jiff that’s still packed with flavor!

Need more ideas for when you just don’t feel like cooking? Here are 8 other options, including pizza and honey raisin chicken salad!

Black Bean Tacos

Course: Main Dish
Cuisine: Gluten Free, Mexican, Vegetarian
Keyword: Budget-friendly, Easy, Fiber, Quick, Tacos
Cooking Method: Stove Top
Condition: Cancer, Gluten Free, Nut Free, Vegetarian
Servings: 4 servings


  • 1 15.5 oz can black beans rinsed, drained
  • 1 can tomato 14.5 oz; diced with chilis
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 8-12 tortilla flour or corn (to make it gluten-free)
  • 2 cups lettuce shredded
  • 1 cup cheese shredded
  • 1 cup guacamole
  • 1 cup salsa
  • 1/2 cup sour cream


  • In a small pan over medium heat, combine beans, tomatoes, cumin, chili powder, and paprika. Continue cooking until the mixture is heated through and slightly thickened. Add salt and pepper to taste.
  • Meanwhile, wrap tortillas in aluminum foil and place in toaster oven. Heat until tortillas are warm and pliable.
  • Spoon bean mixture onto tortillas, along with desired toppings. Enjoy!


Carbohydrates: 50g | Protein: 18g | Fat: 26g | Sodium: 949mg | Potassium: 1148mg | Fiber: 15g

Watch our dietitians cook black bean tacos:

YouTube video

Please note:

Nutrition info is approximate and may contain errors.

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An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.