Crispy Black Bean Tacos with Mexican spiced beans and melty cheese are addictive! Add avocado lime sauce for an easy vegetarian dinner for kids + adults.
Meet my new obsession: crunchy vegetarian tacos made with my favorite Best Ever Mexican Black Beans. This kid-friendly dinner is easy, quick, and seriously delicious.
I always seem to have the pantry-staple ingredients for this recipe in my kitchen. So this has become my go-to quick dinner recipe for weeknights when I’m short on time. I love that the tacos are rich and crunchy, and the sauce is packed with fresh flavors.
How To Serve Crispy Black Bean Tacos
If one dressing isn’t enough, why not add a second flavor-packed mexican topping to your Taco Tuesday menu? My Chipotle Lime Crema is another crowd-pleasing Mexican condiment.
And the fun part is that you can dress these tacos up with your favorite fresh and crunchy toppings. My family likes to add chopped lettuce, diced tomatoes, fresh cilantro, a squeeze of lime and more shredded cheese on their crunchy black bean tacos.
Are Black Bean Tacos Healthy?
These black bean tacos are naturally vegan and easy to make gluten-free with corn tortillas. This is a well-rounded meal that features plant-based protein from beans, as well as healthy fats from the avocado sauce.
It’s filling, satisfying and delicous–sounds like the perfect trio to me! Not to mention, this is a fully kid-approved dinner. It’s not too spicy, and who doesn’t love the crunch of a crisp tortilla?
How Many Tacos Per Person?
This makes 12 crunchy bean tacos. Usually, I serve two per person, so there’s enough for 6 serving. Of course, you can easily cut this recipe in half to feed a smaller group (or just yourself!).
You can also serve hand-held bean tacos to a big group, they’re the perfect party appetizer! Double or even triple the ingredients for a larger batch.
More Favorite Mexican Recipes
Here are some more popular Mexican dinner recipes, including more tacos!
- Blackened Shrimp Tacos made with grain-free keto tortillas
- Best-Ever Ground Beef Tacos
- Crispy Avocado Tacos from A Couple Cooks is another avocado-laden vegetarian taco recipe to try
Crispy Black Bean Tacos with Avocado-Lime Sauce
Equipment
Ingredients
Avocado-Lime Sauce:
- 2 avocados
- 1/2 bunch cilantro thick stems removed
- 3 limes juiced
- 1 jalapeno seeded if desired
- 1/3 cup olive oil
- 1 teaspoon taco seasoning
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons water
Crispy Black Bean Tacos:
- [3 cups Best Ever Mexican Black Beans click link for recipe]
- 3/4 cups Mexican cheese blend
- 12 corn tortillas
- 4-6 tablespoons vegetable oil divided
Instructions
Make the Sauce:
- Add all ingredients in a blender. Blend until smooth.
Make the Tacos:
- Heat 2-3 tablespoons of oil in a skillet over medium-high heat.
- Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
- Cover one side of each tortilla with 1/4 cup of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
- Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
- Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until browned and crispy.
- Continue the process until all the tacos are done, adding additional oil as the pan dries out.
- Serve immediately.
Nutrition
Disclosures: The author was not compensated by any person or company for the content of this post. The post may contain affiliate links. If you buy a product using these links, we receive a commission. This helps with the cost of publishing recipes on this website.
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Made this sauce tonight. SO good! I could eat it on anything.
It is magically delicious. My husband and 13-year-old son love it!
I omitted the sugar and tried agave, holy cow is was too tart. Is sugar really what is needed? I am trying to avoid refined sugar right now.
Im bummed it was too tart to eat.
Any suggestions?
I’m sorry you thought the sauce was too tart. Some limes are bigger or more tart than others! The best way to remedy that would probably be more avocado or more olive oil.
Organic Sugar is great…
Maple Syrup….
I used organic coconut sugar and turned out amazing. I made my sauce to taste,.. followed recipe but eyeballed how much of the ingredients I put in. Was so good!
Fantastic! I’m glad you liked it, Cherie!
I made this sauce and it was awful… I followed the recipe word for word. Hopefully it’s written right here.
Oh dear – I’m sorry the sauce did not turn out well for you! Most of our readers love it. The tacos are equally good with your favorite salsa or guacamole.
I agree. The sauce was extremely bitter from all the lime juice and I think the cilantro was a little overpowering as well. I would recommend adding each of these a little at a time until you get it just right for your liking.
Your cilantro may have been bad, maybe flipped sugar for salt? Happened to me before. Keep on cooking!
Oh man, this recipe was stellar! I make a lot of recipes – my husband and I really like variety, and so I’ve made a lot of things, but this probably rated in our top ten list. My husband, who is pretty stingy with his compliments on food, said that this was really really good! Even my 18 month old loved it! The sauce, beans, and tacos are all amazing. I made the recipe exactly like it was written. I also loved how easy it was! I’m all about those kinds of recipes!
Thanks so much, Nicole! We have a toddler who loves this recipe, too 🙂
Yum, these are delicious! I didn’t have taco seasoning so I made my own and I used queso blanco cheese – seriously the best taco ever. Thank you for sharing the recipe 🙂
Thanks, Stajah! I have some queso blanco that I want to use up, so I’m going to try that!
All of my sisters friends magically turned either vegetarian or vegan in the past 6 months, so this recipe was a godsend! So simple and absolutely delicious! Haven’t made the sauce yet but plan to do that later on tonight =)
Thanks, Suzanne! A lot of our friends are vegetarian or vegan too – another reason we love this recipe!
Looks Great! What kind of Corn Tortilla are you using? They look really good?
Thanks
Thanks, Jeff! They are Mission brand corn tortillas – just basic supermarket tortillas I can buy locally.
I don’t have mexican black beans, just simple black beans. Do I need to do anything special to dress them up??
Hi Caitlin – we flavor the black beans using our “Best Ever Mexican Black Beans” recipe. It’s super-easy. If you use plain beans, it’s fine, but the tacos will not taste as good.
Absolutely amazing. Followed recipe to the letter. Husband and 17 yo twins freaked out. Avocado sauce, home run. Thank you so much.
So glad your family loved them, Annamarie!
Why can’t I print the Crispy Black Bean Taco recipe?
I think that has been fixed. Thanks, Shari!
I’d love to pack these for lunch…any idea how they would be the next day?
We’ve never had any make it to the next day – they all get eaten immediately! I think you should try it! Truth be told, they would probably taste great but not be as crispy.
I’ve made this three times, and each time it just gets better. I use refried black beans (because I’m lazy) and spread the beans and cheese on the tortillas BEFORE putting them in the oil (burned myself pretty bad the first time I made these!) My husband LOVES them in spite of the lack of meat, and my vegetarian daughter is so happy that we now have a meatless taco night. Thank you! Lovely recipe.
Fantastic! Thank you, Jenn! Great tips.
Can this be done without putting them in the skillet? Trying to stay away from frying.
You could, but you won’t get the same texture. I’ve found it really doesn’t take much oil to get these crispy. A tablespoon or less of oil in the bottom of the pan is all it takes, and then add a little more for the next batch. You can use an oil sprayer if you have one.
I don’t recommend baking them. The corn tortillas curled up an broke apart. I ate them anyway, but it was messy. ????
I’m sorry it didn’t work to bake them! I have never tried baking them, so thanks for sharing your experience.
I replaced the oil with coconut oil cooking spray. Maybe that would be an option.
Yes, that should definitley work, Rebecca.
How long will the sauce last in the fridge?
In my experience, about 5 days. The lime juice keeps it fresh, but it will turn brown and lose flavor over time.
Can you leave out or reduce the oil in th sauce?
I have made the sauce with less oil before, and it turned out yummy but with a less creamy texture.
These were delicious! Thanks for sharing these great recipe! I look forward to exploring your site for more great ideas.
Thank you so much, Monica!
Thank you for the recipe! My husband is a big taco-eater and he absolutely loved it! I ended up adding 2 jalapeño peppers in the sauce, it was sooooo good! 🙂
Thanks, Natasha! Glad you liked it!
Made this sauce tonight and now just regretting only making two tacos for dinner ? Does it last overnight??
Yes, it lasts for about 5 days in the fridge. Enjoy!
These tacos and sauce were amazing!! The best ever mexican black beans totally made the tacos. I couldn’t stop eating the beans as I made the tacos! So delicious! Thank you!
So glad you liked them, Lilia!
Omg!!! These are amazing!!! I will be making them again!! So easy too!!
Could you make these tacos and then freeze them? Stocking up on freezer meals before baby #2 shows up in 3 weeks! These look amazing!
Alexa, congrats on your new little one! I have never tried to freeze them, but I think it would be fine. I would recommend freezing them on a baking sheet until they are completely frozen, and then storing them in a bag or plastic container. You could also stack them with waxed paper between the layers. When it’s time to reheat them, use a 350 degree oven or toaster oven, or use the microwave. I don’t think the sauce would freeze well.
Alexa, did you end up trying to freeze them and did they turn out ok. Working from home and now doing virtual school I need some quick go to lunches and thought this would be easy to heat up at lunch time.
Thanks,
I made these last night for the second time; they’re my current favorite food. I do everything pretty much exactly as directed, though I use tomato sauce in the beans instead of juice. I like mixing the cheese into the black bean recipe at the end, just cause it’s easier to load the shells that way. Thank you so much!
Thanks, Sarah! It’s good to know you are loving this recipe!
I made these and it was Fabulous! Both beans and sauce turned out perfectly. I will definitely be making them again. Thanks so much for sharing the recipes.
Thanks so much, Lisa!
Made this last night for me and two girlfriends. Serious so amazing!!!
Thank you, Anne!
I LOVED the avocado lime sauce! I could seriously eat it by the spoonful! I think I only used 2.5 limes but otherwise made it according to the directions. The 1/4C of beans seemed to spill out of my tortillas while cooking so I used a little bit less per taco. Will make this again
Thanks, Kristin! So glad you enjoyed them! I was just thinking of this recipe today while planning my menu for a football watch party!
OMG awesome!!!!! Kids said make again! Sauce was sooooo good!!!!!! Thank you ! Husband loves it!!!!
Wow, thank you, Janine! It’s great to find a recipe the whole family loves.
What are the ingredients for the avocado sauce?
Hi Deanna, thanks for writing! I imported the recipe into a new recipe card format, and the headings were not showing. It should be corrected now.
These are the best tacos. I use the mini street taco shells for my 3 yr old grandson. He LOVES them. I make these at least one taco Tuesday per month. The first time I only had Rotel tomatoes to use in the black beans. It was so good, that’s all I use. Thank you for the amazing recipe.
Thank you, Sheri! Kids really do love these tacos. Thanks for the tips on using mini tortillas and Rotel tomatoes.
Could I freeze these? I’m looking for healthy, quick, easy meals…working, homeschooling and going back to school has me a little short on time in the kitchen. 🙂
Yes, you can definitely freeze them. I would freeze them in layers with wax paper between the layers, and reheat in a 350 degree oven or in the microwave. I have never tried to freeze the sauce. Good luck with school! I am finishing up grad school myself, and I have definitely been relying on freezer meals!
I was looking for a taco recipe to use up the remainder of a rotisserie chicken and came across this one! made the beans according to the recipe and then just added the shredded chicken in at the end – and boom – amazing bean, cheese, and chicken tacos.
I already have my own avocado sauce recipe so I just did that up and had an amazing little Mexican dinner in no time.
Not only was is super good, but now I have another recipe for my vegan arsenal as many have mentioned.
Thanks, Melissa! I love the idea of adding chicken to these tacos.
I made this tonight for dinner and it was delicious! The recipe was easy to follow and so simple to prepare. I decided to start incorporating one meatless dinner a week and this was our first week to try it. No one even missed having meat, it was so filling and had so much flavor. I will be printing out this recipe and adding it to our rotation of recipes. Thank you for sharing!
Wow, thanks, Debra! I’m glad you enjoyed it!
hi, i have someone who doesn’t like cilantro-is there a good substitute? looks delicious!
Hi, Wendy! I have made the sauce using parsley before, and it worked fine.
SUPER delicious! I didn’t love the sauce as much as I hoped, but my jalapeno or avocados may have been funky! I made a few changes! I drained 1 can of black beans, put them in a bowl and smashed most of them. I mixed in 3 teaspoons of homemade taco seasoning and 1/3 of a red onion. I shredded pepperjack cheese and cheddar cheese and mixed them together for my cheese mixture. Other than that, it was great! Definitely a repeat! Thanks!
Thanks so much, Aimee!
I made the sauce with only 2 avocados, 1/2 lime, and a small sprinkle of McCormick guacamole mix. It was delicious! And the tacos were amazing. Love this recipe!
Fantastic, Chelle! Thanks for sharing your creative modifications!
I made these and the sauce was just right! I could eat that sauce on anything, but it was perfect with the black bean tacos! Yum! Next time I’ll make a double batch….
Thanks, Jenn!
I am totally craving tacos now. What a delicious flavour combo.
I’m craving them too, now! They’re addictive, but fortunately it’s a healthy addiction!
Gosh this looks incredible! I want this!!
Thanks, Jocelyn!
These tacos look just perfect! Love the flavor combo and simple prep!
I’m always looking for new taco recipes and these look like absolute winners! Can’t wait to try the recipe.
Agreed! Tacos are so versatile!
Looks Delish! How long would I be able to keep the sauce in the fridge ?
Thanks, Mia! The sauce keeps for five days in the fridge. You can eat it for a few days more after that, but it will start to turn brown.
Thank you so much for sharing this incredible recipe. I made them for the family as we are trying to eat healthier and more vegetarian.. this was a HUGE hit! I also love the fact that there is no waste cause the beans can be frozen … if they make it there. It was also super easy! This is a keeper recipe for sure and soon to be one of my family favourites.
Thanks, Laura! So glad to hear your family enjoyed this recipe!
Made this today, loved it except the guac had way too much lime juice way too tart . I only used 2 limes and had to use an extra avocado. But all in all it was a great meal! Thanks for posting the recipe!
Thanks, Carole! I really think some limes are more tart than others!
These were delicious, I didn’t make the sauce but would love to try it out. I used refried black beans and 3 tbsp oil, the oil was popping pretty bad and the tortillas cracked but they were crispy and yummy! Will definitely make again!
So glad you liked them, Crissy! It’s true that corn tortillas will crack if they’re a little dry. This is my favorite way to revive dry tortillas: https://www.foodnetwork.com/fn-dish/how-to/2012/09/soften-your-corn-tortillas.
I have made these tacos with the Mexican beans and sauce a number of times now and thought I would let you know that my family and I LOVE them! That is also an understatement;)! Thanks so much for sharing!
I’m so happy to hear this, Chelsea! You made my day!
I made this. SOOOOO good!!!
Thanks, Shanon! So glad you liked it!
I made this yesterday, all I can say is: BEST TACOS EVER <3
Thank you for sharing! 😀
Fantastic! Thanks, Priscilla.
WOW! I don’t normally comment on recipes I make but this one blew my family and I out of the water. SO GOOD. I don’t love cilantro and my SO doesn’t love avocado but we both loved this recipe – bean recipe and sauce. We used flour tortillas and they turned out incredible. New family staple for sure. Thank you!!!!
Thanks Jes! SO GLAD your family enjoyed this recipe!
So made this recipe exactly how you said, except I cut the amount in half since it’s just my husband and I. The beans were absolutely phenomenal and it made the perfect amount for us! What I’m sad I did was only make half the sauce…goodness gracious the bowls were licked clean by the end of dinner. Hands down one of the most delicious sauces I’ve ever had the pleasure to make. Thank you so much for such a simple yet wonderful dish. This is going to be a weekly meal now!
Saving especially for the sauce that sounds great 🙂
Possible edit – “pantry stale” should maybe be pantry “staple”?
Thanks for the recipe
Thanks, Ann for the edit! And I hope you love the tacos 🙂
Delicious! We’ve made it 3 times in 2 weeks. Thank you for such a great recipe!
Wow, Linda – I’m thrilled the tacos are a hit!
Made this recipe start to finish, but halved it (because we are just two people, but totally wished we had 12 tacos) Needless to say I have no photos because it was devoured AND we liked it so much we are making them again tonight! *also made it vegan with vegan shredded cheese
LOVED IT
Jessica,
I am THRILLED to hear this! This is one of my favorite recipes too, it’s always a crowd-pleaser. Thank you for the kind note 🙂
This was so good! Taco Tuesday will never be the same! Even the teenage boy loved them. The avocado lime and pan fried corn tortillas are a new must! Thank you for this!
Mark, I’m so glad to hear this! Thank you for the kind comment 🙂