• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
simply ceecee
  • home
  • recipes
  • About
    • Contact
  • Subscribe
  • START HERE!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • RECIPES
  • START HERE!
  • ABOUT
  • SUBSCRIBE
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Tacos

    Vegan Black Bean Tacos

    Aug 27, 2018 · Modified: Aug 14, 2022 by Tracy Halasz · 6 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

    Jump to Recipe - Print Recipe

    These vegan black bean tacos with fresh summer corn, guacamole, and creamy coleslaw wrapped in a toasty warm tortilla are super flavorful and nourishing. Ready in 20 minutes, they make the perfect, healthy and filling summer meal the whole family will love. Easily gluten-free and oil-free friendly.

    vegan tacos in shell

    We're obsessed with tacos at our house, and have them at least once a week! We absolutely love cauliflower chickpea tacos, smoky saucy jackfruit tacos, sometimes a classic tofu taco or an indulgent vegan fish taco.

    Ingredients

    These nourishing, vegan black bean tacos are the perfect combo of sweet, salty, sour, spicy, crunchy, fresh and creamy - they are super flavorful, you're going to love them! 

    Other than corn, black beans, and tortillas, you'll need ingredients to make guacamole (avocado, lime juice, red or white onions, and cilantro); vegan coleslaw (cabbage, vegan mayo, pickle juice or vinegar, and maple syrup); and some tomatoes.

    How to Make Vegan Tacos

    These vegan tacos are an easy, healthy, weeknight meal to feel your family. Let's get cooking!

    Corn: Start off by steaming fresh summer corn (or if using frozen corn, let it thaw while you gather the other ingredients together). Once the corn has cooled, cut the niblets from the cob and quick stir fry it with garlic and salt for extra flavor. Transfer the corn to a bowl.

    Black Beans: Warm the beans next using the same pan as the corn. Heat the oil over medium high heat, add the onions and garlic and cook until fragrant. Add the beans, spices and cilantro and warm through.

    Guacamole: Make the quick and easy guacamole by gently mashing the avocados and stirring them together with the other ingredients. Taste and adjust the lime and salt as necessary.

    Coleslaw: This simple dairy-free coleslaw takes only minutes to make. Use pickle juice, white vinegar or freshly squeezed lemon juice for the tanginess. Add the maple syrup if the coleslaw dressing tastes too sharp which will soften the acidity.

    Tortillas: I like to serve these black bean and corn tacos in a flour tortilla that has been warmed on a hot, dry skillet on the stove - just 20 or 30 seconds on each side. You want it to be warm and slightly crispy but still pliable.

    To Serve: Set everything out in bowls and let the family build their own vegan tacos - buffet style.

    Options & Variations

    • Beans: switch up the beans and use pinto beans or chickpeas.
    • Guacamole: skip the guac and just slice or dice the avocados.
    • Tomatoes: make a quick pico de gallo for extra flavor.
    • Sauces: feeling extra saucy, try a drizzle of spicy green tahini or Mexican inspired vegan southwest dressing

    Storage Tips

    The corn and beans can be made a few days in advance so are great for meal prep or quick weeknight dinners. The guacamole and slaw take only 5 minutes each to make and are best served fresh.

    Store any leftovers in separate containers in the fridge for 2 or 3 days.

    More Easy Vegan Dinners

    If you're looking for easy, nourishing weeknight dinners, here's a few more ideas:

    • Savory Chickpea Pancakes
    • Vegan Taco Bowl
    • Black Bean Stuffed Sweet Potatoes
    • Easy Tofu Pasta

    Did you make this recipe? I'd love to see it!
    Please leave a rating and comment below and tag me on Instagram with your photos.
    For more Vegan Recipes: Sign up for my NEWSLETTER!

    Vegan Corn and black bean tacos with slaw and tomatoes.

    Vegan Black Bean Tacos (with corn and slaw)

    Black bean tacos with fresh summer corn, guacamole, and creamy coleslaw in a toasty warm tortilla. The perfect, healthy and filling summer meal the whole family will love. Easily gluten-free and oil-free friendly.
    Author : Tracy Halasz
    Servings:4 servings

    Rate this recipe!

    Print Recipe Pin Recipe

    INGREDIENTS

    Black Bean and Corn Filling

    • 4 cobs sweet corn on the cob, cut off
    • 1 teaspoon oil (optional)
    • 1 clove garlic, crushed
    • ¼ cup onion, medium dice
    • 2 cloves garlic, crushed
    • 1 teaspoon cumin
    • 1 can black beans
    • 1 lime, juice
    • 1 handful cilantro, chopped
    • S&P
    • 1 pinch hot pepper flakes, to taste

    Coleslaw

    • 1-2 cups slaw mix or shredded cabbage
    • 2 tablespoons vegenaise (vegan mayo)
    • 3-4 tablespoons pickle juice, fresh lemon juice or vinegar
    • ½ teaspoon coarse black pepper
    • ½ teaspoon kosher salt
    • ¼ teaspoon maple syrup (optional)
    • 2 tablespoons sunflower seeds (optional)

    Guacamole

    • 2 avocados, mashed
    • 2 tablespoons red onion, diced
    • 1 handful cilantro chopped
    • 1 teaspoon chipotle tobasco
    • ½ - 1 lime, juiced
    • salt, to taste

    Garnish

    • 1 cup cherry tomatoes, halves
    • 4-6 tortillas, dry toast

    INSTRUCTIONS
     

    Corn Filling

    • Steam the corn, let it cool then cut the niblets off the cob. Or if using frozen corn, defrost it.
    • Add 1 teaspoon of oil to a cast iron skillet and warm until shimmering.
    • Add the corn, cracked black pepper and crushed fresh garlic - stir the corn until heated through and slightly charred. Transfer to a bowl - use the skillet for the black beans next.

    Black Beans

    • Warm 1 tablespoon of oil in a skillet, add the onions and minced garlic. Cook until soft and fragrant.
    • Add the cumin, black beans, lime juice, cilantro, S&P, and a sprinkle of hot pepper flakes stirring until incorporated and warmed through.

    Make the Slaw

    • Mix all coleslaw dressing ingredients together in a medium serving dish. Add maple syrup if the slaw is too sour.
    • Toss with shredded cabbage. Sprinkle with toasted sunflower seeds for extra crunch (optional).

    Make the Guacamole

    • Gently mash the avocado with the back of a fork (I leave mine pretty chunky).
    • Add the minced onions, cilantro, salt, lime juice, and a splash of Chipotle Tabasco. Taste and adjust seasoning as required.

    Putting it All Together

    • Warm tortillas in a dry pan over medium high heat.
    • Add a scoop of corn and black beans, top with tomatoes, guacamole, and slaw.

    This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

    More Vegan Taco Ideas

    • Easy Vegan Tzatziki (3 ways!)
    • Easy Cauliflower Chickpea Tacos
    • Best Succulent Vegan Shawarma Wrap
    • Easy Vegan Taco Bowl
    11 shares

    Reader Interactions

    Comments

    1. Karoline Beninger

      August 27, 2018 at 11:28 pm

      5 stars
      All your recipes are amazing and the food is so crisp, colourful and delicious. You really know how to mix the flavours so they compliment and enhance each other so perfectly.
      Thanks for all your hard work to make my life easier and tastier!!

      Reply
      • simplyceecee

        August 28, 2018 at 6:40 pm

        Thank you so much, Karoline! I'm happy you are enjoying the recipes.

        Reply
    2. Miranda

      May 29, 2020 at 12:27 pm

      5 stars
      I made this for dinner last night, it was so quick and the recipe was very easy to follow. The best part was that it was delicious! I will definitely be making this recipe again!

      Reply
      • Tracy Halasz

        May 30, 2020 at 1:23 pm

        Thanks for the feedback, Miranda. I'm so happy you enjoyed it!

        Reply
    3. Janice

      March 20, 2022 at 10:48 am

      5 stars
      Wow! These corn tacos are so easy to make and the flavor is delicious - everyone loved them!

      Reply
      • Tracy Halasz

        March 23, 2022 at 8:29 pm

        So happy your family loved the tacos! Thanks for the review.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Ceecee Cooks.

    Hi, I’m Tracy, welcome! I’ve been creating and cooking vegetarian/vegan food for decades, and love helping others on their journey to eat more plants. Here you’ll find super flavorful vegan recipes you and your family will love – vegan or not!

    More about me →

    Subscribe
    Sign up with your email address to receive new vegan recipes!
    Thank you for subscribing!

    Top Posts

    • Easy Lentil Bolognese (vegan + gf)
    • All Purpose Refrigerator Dough (vegan)
    • Easy Potsticker Sauce
    • Epic California Veggie Sandwich
    • Easy Vegan Tofu Scramble (soft + fluffy)
    • Thai Crunch Salad with Spicy Peanut Dressing

    The Holiday Table

    • 25 Vegan Christmas Dinner Ideas
    • Easy Vegan Monkey Bread
    • Sage Seasoning with Onion and Garlic
    • Easy Vegan Shepherd's Pie
    • Easy Vegan Apple Crumble
    • Vegan Turkey

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for our Sunday morning Newsletter!

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Simply CeeCee

    11 shares