I’m sharing my Simple Black Bean Tacos with Vegan Lime Crema, an Easy Simple Vegan Dinner that comes together in under 30 minutes and features a surprising twist on classic toppings.

Jump to Recipe

I didn’t think simple tacos could shake up my weeknight routine but these Simple Black Bean Tacos with Vegan Lime Crema did just that. I love the earthy black beans and the way sliced avocado adds creamy heft, it’s kind of ridiculous.

This recipe fits right into my rotation of Easy Healthy Vegan Dinner Recipes and always feels like a little cheat even when it isn’t. I make it when I want big flavor fast, when I’m short on time and patience.

If you like Vegan Meals With Beans that hit the spot every time, trust me you will want these in your life.

Ingredients

Print Recipe (No Advertisments)

Protein rich, full of fiber and iron, earthy flavor, keeps tacos hearty and filling.
Gluten free, slightly sweet corn taste, soft when warmed, holds fillings without overpowering.
Creamy texture, heart healthy fats, mild flavor that cools spicy bites, adds richness.
Bright acidic zing, boosts flavors, high in vitamin C, balances richness and spice.
Fresh herb, citrusy leafy pop, low calories, divides people but ties flavors together.
Tangy creamy swap, cashew crema adds protein and creaminess, they’re rich but light in taste.
Sweet sharpness when cooked, gives savory depth, pairs great with chilies and tomatoes.

Ingredient Quantities

2 cans (15 oz each) black beans, drained and rinsed

1 Tbsp olive oil

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp kosher salt plus more to taste

1/4 tsp black pepper

1 Tbsp fresh lime juice (for beans)

8 small corn tortillas

1-2 ripe avocados, sliced or mashed

1/4 cup fresh cilantro, chopped

1 medium tomato, diced

1/2 cup vegan sour cream or 1/2 cup soaked raw cashews (for cashew crema)

2 Tbsp fresh lime juice (for crema)

1 tsp lime zest

1 small garlic clove or 1/4 tsp garlic powder (for crema)

2 to 4 Tbsp water to thin crema

1/4 tsp salt (for crema)

Optional toppings: 1/2 cup pickled red onion, sliced jalapeño, or shredded cabbage

How to Make this

Print Recipe (No Advertisments)

1. Make the lime crema first so flavors can meld: in a blender combine 1/2 cup vegan sour cream or 1/2 cup soaked raw cashews, 2 Tbsp fresh lime juice, 1 tsp lime zest, 1 small garlic clove or 1/4 tsp garlic powder, 1/4 tsp salt and 2 to 4 Tbsp water. Blend until silky, add more water if you want it thinner, taste and adjust. Quick soak hack for cashews if not soaked: pour boiling water over them and let sit 15 to 20 minutes then drain and blend.

2. Drain and rinse 2 cans (15 oz each) black beans while you heat a skillet over medium heat.

3. Heat 1 Tbsp olive oil in the skillet, add 1 small finely chopped yellow onion and sauté about 4 to 5 minutes until soft and slightly golden, then add 2 cloves minced garlic and cook 30 seconds until fragrant.

4. Stir in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper and cook 30 more seconds to bloom the spices.

5. Add the drained black beans, stir to combine and cook 3 to 5 minutes until heated through; use a spoon or potato masher to smash some of the beans so the filling is creamy but still has whole beans for texture. Stir in 1 Tbsp fresh lime juice, taste and adjust salt or lime as needed.

6. Warm 8 small corn tortillas in a dry skillet over medium high heat, about 20 to 30 seconds per side until pliable and slightly charred in spots, then keep them wrapped in a clean towel so they stay warm.

7. Prep toppings: slice or mash 1 to 2 ripe avocados, chop 1/4 cup fresh cilantro, dice 1 medium tomato, and have optional toppings ready like 1/2 cup pickled red onion, sliced jalapeño, or shredded cabbage.

8. Assemble tacos: spoon the black bean mixture onto warm tortillas, add avocado, tomato, cilantro, and drizzle with the vegan lime crema. Finish with optional pickled onion, jalapeño or cabbage and an extra squeeze of lime if you like. Leftover beans keep 3 to 4 days in the fridge, crema 3 to 4 days.

Equipment Needed

1. Blender or food processor for the lime crema
2. Large skillet for the beans and to warm tortillas
3. Wooden spoon or heatproof spatula for stirring
4. Potato masher or heavy spoon to smash some beans
5. Chef’s knife for chopping onion, tomato, cilantro and slicing avocado
6. Cutting board for all the prep
7. Can opener for the black beans
8. Measuring spoons and a 1/4 or 1 tablespoon measure for spices and lime juice
9. Clean kitchen towel or tortilla holder to keep tortillas warm

FAQ

Can I use dried beans instead of canned? Yes. Use about 1 and a half cups dried to replace two 15 ounce cans. Soak overnight then simmer one to one and a half hours until tender, or use a pressure cooker for about 25 to 30 minutes. Salt after they are cooked, not while boiling, and drain and rinse if you want a cleaner flavor.

How do I make the lime crema with cashews or vegan sour cream? For cashew crema soak raw cashews four hours or quick cook them 15 minutes, then blend with the two tablespoons lime juice, lime zest, a small garlic clove or a pinch of garlic powder, salt, and 2 to 4 tablespoons water to thin. If you use vegan sour cream just whisk in lime, zest, garlic powder, salt and thin with a little water till it coats a spoon. Taste and adjust.

How do I keep the beans flavorful and not mushy? Sauté the chopped onion and garlic in the olive oil first, add spices and cook a minute before adding the beans. Warm the beans gently and smash a few with a fork for texture instead of mashing everything. Add the tablespoon of lime juice at the end, and taste for salt. Don’t cook them too long or they’ll go past tender.

Can I prep these ahead and how do I store leftovers? Sure. Beans keep three to four days in the fridge and freeze well up to three months. Crema lasts about three days refrigerated. Store tortillas separately at room temp or in the fridge, and assemble tacos just before eating for best texture.

Why do my tacos get soggy and how do I stop it? Warm or toast corn tortillas on a dry skillet or oven so they stay firm, and use shredded cabbage or pickled onion as a barrier between wet toppings and the tortilla. Serve beans hot and crema on top right before eating. Double up tortillas if you need extra insurance.

Any quick swaps for allergies or spice level? Yes. Corn tortillas are usually gluten free but check the label. If you have a cashew allergy use vegan sour cream or plain tahini for the crema. To make it spicier add sliced jalapeño or a pinch of cayenne. For oil free cooking just sauté the onions in a splash of water instead of olive oil.

Simple Black Bean Tacos With Vegan Lime Crema Recipe Substitutions and Variations

Black beans: try pinto beans, kidney beans, or chickpeas — same protein and texture, just a bit different taste
Olive oil: swap for avocado oil, neutral vegetable oil, or even a splash of water to sauté for an oil free option
Vegan sour cream / soaked cashews: use blended silken tofu, plain unsweetened soy yogurt, or store bought vegan sour cream for faster prep
Fresh lime juice: lemon juice works fine, or use bottled lime juice in a pinch (start with less then add to taste)

Pro Tips

1. Make the crema first and let it sit in the fridge for at least 30 minutes so the flavors mellow, then taste again before using. If you go cashew route, pour boiling water over them and let them sit 15 to 20 minutes before draining and blending, it saves time and still gets you silky crema.

2. When you warm tortillas, char them a little on high heat then stack and wrap in a clean towel to steam so they stay pliable. Do this right before serving, otherwise they get leathery or soggy.

3. Smash only some of the beans with a spoon or masher so the filling has both creaminess and bite, and add a splash of reserved bean liquid or a teaspoon of oil if it feels dry when reheating or serving. Always finish with a squeeze of lime and then taste for salt.

4. Prep toppings ahead but keep watery stuff separate until assembly so tacos dont get soggy; slice avocado last minute or toss slices with a little lime juice, and reheat leftover beans gently with a few tablespoons of water so they dont dry out.

Simple Black Bean Tacos With Vegan Lime Crema Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Simple Black Bean Tacos with Vegan Lime Crema, an Easy Simple Vegan Dinner that comes together in under 30 minutes and features a surprising twist on classic toppings.

Servings

servings

Calories

227

kcal

Equipment: 1. Blender or food processor for the lime crema
2. Large skillet for the beans and to warm tortillas
3. Wooden spoon or heatproof spatula for stirring
4. Potato masher or heavy spoon to smash some beans
5. Chef’s knife for chopping onion, tomato, cilantro and slicing avocado
6. Cutting board for all the prep
7. Can opener for the black beans
8. Measuring spoons and a 1/4 or 1 tablespoon measure for spices and lime juice
9. Clean kitchen towel or tortilla holder to keep tortillas warm

Ingredients

2 cans (15 oz each) black beans, drained and rinsed
1 Tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp kosher salt plus more to taste
1/4 tsp black pepper
1 Tbsp fresh lime juice (for beans)
8 small corn tortillas
1-2 ripe avocados, sliced or mashed
1/4 cup fresh cilantro, chopped
1 medium tomato, diced
1/2 cup vegan sour cream or 1/2 cup soaked raw cashews (for cashew crema)
2 Tbsp fresh lime juice (for crema)
1 tsp lime zest
1 small garlic clove or 1/4 tsp garlic powder (for crema)
2 to 4 Tbsp water to thin crema
1/4 tsp salt (for crema)
Optional toppings: 1/2 cup pickled red onion, sliced jalapeño, or shredded cabbage

Directions

Make the lime crema first so flavors can meld: in a blender combine 1/2 cup vegan sour cream or 1/2 cup soaked raw cashews, 2 Tbsp fresh lime juice, 1 tsp lime zest, 1 small garlic clove or 1/4 tsp garlic powder, 1/4 tsp salt and 2 to 4 Tbsp water. Blend until silky, add more water if you want it thinner, taste and adjust. Quick soak hack for cashews if not soaked: pour boiling water over them and let sit 15 to 20 minutes then drain and blend.
Drain and rinse 2 cans (15 oz each) black beans while you heat a skillet over medium heat.
Heat 1 Tbsp olive oil in the skillet, add 1 small finely chopped yellow onion and sauté about 4 to 5 minutes until soft and slightly golden, then add 2 cloves minced garlic and cook 30 seconds until fragrant.
Stir in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper and cook 30 more seconds to bloom the spices.
Add the drained black beans, stir to combine and cook 3 to 5 minutes until heated through; use a spoon or potato masher to smash some of the beans so the filling is creamy but still has whole beans for texture. Stir in 1 Tbsp fresh lime juice, taste and adjust salt or lime as needed.
Warm 8 small corn tortillas in a dry skillet over medium high heat, about 20 to 30 seconds per side until pliable and slightly charred in spots, then keep them wrapped in a clean towel so they stay warm.
Prep toppings: slice or mash 1 to 2 ripe avocados, chop 1/4 cup fresh cilantro, dice 1 medium tomato, and have optional toppings ready like 1/2 cup pickled red onion, sliced jalapeño, or shredded cabbage.
Assemble tacos: spoon the black bean mixture onto warm tortillas, add avocado, tomato, cilantro, and drizzle with the vegan lime crema. Finish with optional pickled onion, jalapeño or cabbage and an extra squeeze of lime if you like. Leftover beans keep 3 to 4 days in the fridge, crema 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.