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Home » Recipe Index » Lunch/Dinner Entree

Vegan Black Bean Tacos

Modified: May 5, 2025 · Published: Oct 20, 2022 by Gigi & Sersie · This post may contain affiliate links.

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These vegan black bean tacos are made with vegan walnut taco meat, black beans, and corn tortillas. Topped with shredded cabbage, diced tomatoes, and cashew cream sauce, these tacos are a home run! This meal is oil-free, gluten-free, soy-free, and packed with delicious flavor.

A plate with four vegan black bean tacos topped with veggies and cashew cream sauce; lime wedges on the side.
enjoy these healthy vegan tacos for taco tuesday or any night of the week

What you need to make these vegan tacos

  1. Black beans, cooked or canned
  2. Walnut taco meat
  3. Ground cumin
  4. Chili powder
  5. Smoked paprika
  6. Corn tortillas
  7. Cabbage
  8. Onion
  9. Tomatoes
  10. Cilantro
  11. Lime
  12. Cashew cream
  13. Jalapeno (optional, for heat)
  14. Optional additions and toppings: vegan cheese sauce, sliced avocado, guacamole, tomato-based salsa, and sweet jackfruit salsa
top view of the ingredients needed to make vegan black bean tacos
key ingredients for these delicious, healthy vegan tacos

This taco recipe is made with whole plant food ingredients. Beans are a wonderful source of fiber, protein and antioxidants. You can either used canned black beans or cooked, like these Cuban Black Beans.

Other additions or toppings to put on these tacos include:

  • Vegan Cheese Sauce
  • Super Easy Salsa (savory)
  • Guacamole
  • Jackfruit Salsa (sweet)
  • Sliced avocado

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How to Prepare

This recipe makes 6 to 8 delicious tacos or 3 to 4 servings. If you have the raw walnut taco meat and cashew cream sauce already on hand, this recipe takes about 15 minutes to prepare.

Make ahead

Prepare the raw walnut taco meat according to recipe instructions. Set it aside.

Prepare the cashew cream sauce according to recipe instructions. Set it aside.

Prepare the black bean taco meat base

Preheat a skillet over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.

Stir in ground cumin, ground chili powder, and smoked paprika. Cook for another minute.

Add drained and rinsed black beans and a few tablespoons of water. Continue to cook for another 3 to 4 minutes.

Finally, add the raw walnut taco meat. Stir to incorporate so that it warms up. You don't need to cook this; just allow it to warm through. Turn off the heat and assemble the tacos.

Chopped onions in a heated skillet.
Preheat a skillet over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.
A skillet with chopped onions and spices.
Stir in ground cumin, ground chili powder, and smoked paprika. Cook for another minute.
Black beans being added to the skillet with onions and spices.
Add drained and rinsed black beans.
Water being added to the skillet with black beans and spices.
Pour in a few tablespoons of water and stir well to combine.
Raw walnut taco meat being added to the skillet with black beans and spices.
Add raw walnut taco meat.
The finished black bean taco meat mixture in the skillet.
Stir well to combine; turn off the heat.

Assemble the Tacos

If desired, warm the corn tortillas over the flame on your stove or microwave for a few seconds.

Add black bean walnut taco meat mixture to the base of the corn tortillas. Layer on the chopped tomatoes, shredded cabbage, and chopped cilantro.

Finally, drizzle on the cashew cream sauce and serve with fresh lime wedges.

Other optional toppings include Vegan Cheese Sauce, Super Easy Salsa (savory), Guacamole, Jackfruit Salsa (sweet), or sliced avocado.

Four corn tortillas with black bean taco meat on the bottom; lime wedges on the side.
Add black bean taco meat mixture to the base of the corn tortillas
Chopped tomatoes being added to the black bean tacos.
Spoon chopped tomatoes
Shredded cabbage being added to the four black bean tacos.
Add shredded cabbage
Chopped cilantro being added to the four black bean tacos.
Add chopped cilantro
Four black bean tacos; spoon drizzling cashew cream sauce on top.

The taco meat in this recipe can also be used to make a taco salad, wraps, burritos, or nachos.

Why You'll Love These Black Bean Tacos

  1. Healthy Tacos: These black bean tacos are packed with nutrients. The walnuts in the taco meat are high in healthy plant fats. The American Heart Association found that those eating walnuts daily may have a lower risk for cardiovascular disease. In addition, the cabbage and cilantro are high in antioxidants. Black beans are not only a good source of plant protein, but they're also high in fiber. Check out this article about the health wonders of beans.
  2. Quick Meal: This meal can be prepared in about 35 minutes. If you make ahead the raw walnut taco meat and cashew cream, this dish can be whipped up in 15 minutes, making it a great weeknight meal.
  3. Delicious: This meal is family-friendly. We know that sometimes, not everyone in the house is on the same health journey as you. This meal has crossover appeal because it's made with seasonings and fresh whole foods the whole family will enjoy.

Frequently Asked Questions

How do I store leftover tacos?

If you have leftovers, it's recommended you don't build the tacos and store them in the refrigerator because the shells will tear apart. Instead, keep each of the following in individual covered or sealed containers in the fridge for up to 4 days: corn tortillas; black bean walnut taco meat mixture; shredded cabbage; pico de gallo; cashew cream sauce; and any other optional additions or toppings you're using.

Can I meal prep and freeze these tacos?

The vegan taco meat and corn tortillas are freezer-friendly, but the other ingredients are not. So if you're meal prepping for later, make a batch of the black bean walnut meat mixture, then portion it out into individual freezer-safe containers and store it in the freezer for up to 4 months. The corn tortillas can also be portioned out and stored in a freezer bag for later. Thaw both ingredients in the refrigerator before warming up and topping with fresh veggies and sauce.

Are tacos healthy?

It all depends on what you put inside the tacos. These tacos are healthy. They're made with whole plant food ingredients. The "meat" base has black beans and walnuts. The veggies include cabbage, tomatoes, onions, cilantro, and lime juice. The topping is a sauce made with cashews—a good source of healthy monounsaturated and polyunsaturated fat and minerals like magnesium.

We hope you love this vegan black bean taco with walnut meat recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us  @danielsplaterecipes so we can see your creation!

Four black bean tacos on a plate topped with herbs and cashew cream sauce; lime wedges on the side.

Vegan Black Bean Tacos

5 from 1 vote
Course: Lunch/Dinner Entrée
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 418kcal
Author: Gigi & Sersie
Print Pin Rate
These vegan black bean tacos are made with vegan walnut taco meat, black beans, and corn tortillas. Topped with shredded cabbage, diced tomatoes, and cashew cream sauce, these tacos are a home run! This meal is oil-free, gluten-free, soy-free, and packed with delicious flavor.

Ingredients  

  • ½ cup 1 batch raw walnut taco meat
  • ½ cup 1 batch cashew cream sauce
  • ½ cup chopped onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 ½ cups of cooked black beans 1-15 oz. can black beans, drained and rinsed
  • 6 to 8 corn tortillas
  • 1 ½ cups diced fresh tomatoes about 2 medium
  • 1 cup shredded cabbage purple or green
  • ½ cup chopped cilantro
  • 1 lime

Optional additions/toppings

  • 1 jalapeno diced (for heat)
  • Vegan Cheese Sauce
  • Super Easy Salsa savory
  • Guacamole
  • Jackfruit Salsa sweet
  • Sliced avocado
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Instructions

Make ahead

  • Prepare the raw walnut taco meat according to recipe instructions. Set it aside.
  • Prepare the cashew cream sauce according to recipe instructions. Set it aside.

Prepare the black bean taco meat base

  • Preheat a skillet over medium heat. Add chopped onion and dry saute for 3 to 4 minutes.
  • Stir in ground cumin, ground chili powder, and smoked paprika. Cook for another minute.
  • Add drained and rinsed black beans and a few tablespoons of water. Continue to cook for another 3 to 4 minutes.
  • Add the raw walnut taco meat. Stir to incorporate so that it warms up. You don't need to cook this; just allow it to warm through. Turn off the heat and assemble the tacos.

Assemble the Tacos

  • If desired, warm the corn tortillas over the flame on your stove or microwave for a few seconds.
  • Add black bean walnut taco meat mixture to the base of the corn tortillas. Layer on the chopped tomatoes, shredded cabbage, and chopped cilantro.
  • Finally, drizzle on the cashew cream sauce and serve with fresh lime wedges.
  • Other optional toppings include Vegan Cheese Sauce, Super Easy Salsa (savory), Guacamole, Jackfruit Salsa (sweet), or sliced avocado.

Notes

  1. Timing: If you have the raw walnut taco meat and cashew cream sauce already on hand, this recipe takes about 15 minutes to prepare.
  2. Leftovers: If you have leftovers, it's recommended you don't build the tacos and store them in the refrigerator because the shells will tear apart. Instead, keep each of the following in individual covered or sealed containers in the fridge for up to 4 days.
  3. Freezing: The vegan taco meat and corn tortillas are freezer-friendly, but the other ingredients are not. So if you're meal prepping for later, make a batch of the black bean walnut meat mixture, then portion it out into individual freezer-safe containers and store it in the freezer for up to 4 months. The corn tortillas can also be portioned out and stored in a freezer bag for later. Thaw both ingredients in the refrigerator before warming up and topping with veggies and sauce.

Nutrition

Calories: 418kcal | Carbohydrates: 53g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Sodium: 522mg | Potassium: 878mg | Fiber: 13g | Sugar: 7g | Vitamin A: 944IU | Vitamin C: 31mg | Calcium: 121mg | Iron: 5mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
Two women standing in the kitchen smiling.
Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Theresa

    May 19, 2025 at 5:19 am

    5 stars
    A taco Tuesday favorite very good.

    Reply
5 from 1 vote

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