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Home » Lunch/Dinner Entree » Vegan Black Bean Tacos

Vegan Black Bean Tacos

Published: Oct 20, 2022 by Gigi & Sersie

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

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 "magic" meat
  3. Ground cumin
  4. Chili powder
  5. Smoked paprika
  6. Corn tortillas
  7. Cabbage
  8. Onion
  9. Tomatoes
  10. Cilantro
  11. Limes
  12. Cashew cream
  13. Jalapeno (optional, for heat)
  14. Optional additions and toppings: vegan cheese sauce, sliced avocado, guacamole, tomato-based salsa, 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
top view close up of four vegan black bean tacos topped with fresh pico de gallo and shredded cabbage
these healthy tacos are made with whole plant food ingredients like mushrooms, cauliflower, walnuts, black beans, tomatoes, onion, cilantro, cabbage, fresh lime juice, corn, and spices

How to Prepare

If you already have the walnut "magic" meat prepared, this recipe takes 20 minutes to whip up. If you don't have the walnut "magic" meat on hand, start with this. You want a half batch (or two cups) of this vegan meat crumbles. Set aside.

Prepare the cashew cream and set aside.

Make the quick pico de gallo by adding diced tomatoes, onion, cilantro, and lime juice to a small mixing bowl. If using, add minced jalapeno with seeds removed. If you like more heat, keep some or all of the seeds. Salt to taste and set aside.

To prepare the taco meat, heat a skillet over medium heat and add 3 tablespoons of water. Add cooked black beans, walnut meat, ground cumin, chili powder, and smoked paprika. Stir well to incorporate. Cook uncovered for 3 to 4 minutes, or until water has evaporated off and the taco meat mixture is warmed through. Salt and pepper to taste. Set aside.

Build your tacos by adding the black bean and walnut meat mixture to the bottom of the corn tortilla, then add shredded cabbage and pico de gallo. If using, add salsa, guacamole, or sliced avocado. Finish it off with a nice drizzle of cashew cream sauce. Enjoy!

top view of lime juice being poured into a mixing bowl with veggies
1. prepare the quick pico de gallo by adding tomatoes, onion, cilantro and lime juice to a small mixing bowl
top view of mixing bowl with veggies and spoon
2. stir pico ingredients until well combined
top view of mixing bowl with veggies that have been mixed together with spoon and sprinkled with salt
3. salt to taste and set aside
top view of stainless skillet and water being poured into it
4. begin to prepare the taco meat, heat up a skillet over medium heat and add 3 tablespoons of water
top view of cooked black beans being added to the hot skillet with water
5. add cooked or canned (drained and rinsed) black beans to the skillet
top view of skillet with black beans and walnut meat being added to it
6. add prepared walnut meat to the skillet and stir to combine
top view of vegan taco meat in the skillet with three spices being added to it
7. add ground cumin, chili powder and smoked paprika to the taco meat
top view of skillet with vegan taco meat and spices and wooden spoon
8. stir to combine seasonings
top view of vegan taco meat mixture being stirred with a wooden spoon
9. let the taco meat cook until water has been absorbed or evaporated
top view of four tacos being built with vegan taco meat at the base and a woman's hand adding shredded purple cabbage to the next layer
10. assemble taco shells and add black bean walnut meat mixture to the bottom; if using vegan cheese sauce, add it to the taco meat
top view of pico de gallo being added to the next layer of the vegan tacos with a spoon
11. after you add the shredded cabbage, spoon on the pico de gallo or other optional toppings like salsa, guacamole or sliced avocado
top view of cashew cream sauce being added as a topping to the tacos with a spoon
12. finish off by adding a good drizzle of cashew cream sauce

This recipe makes eight delicious tacos or four servings. The taco meat in this recipe can also be used to make taco salad. For taco salad inspiration, check out this yummy raw walnut taco salad.

top side view of four vegan black bean tacos on a plate with cashew cream being drizzled on top one of them
enjoy these tacos on their own or serve with cilantro lime cauliflower rice

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 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, cauliflower, mushrooms, walnuts and spices. 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. Now, if you're trying to lose weight, don't overdo the cashews because they have a high calorie density.

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!

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top side view of four vegan black bean tacos on a plate with cashew cream being drizzled on top one of them

Vegan Black Bean Tacos


  • Author: Gigi & Sersie
  • Total Time: 1 hour
  • Yield: 8 1x
  • Diet: Vegan
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Description

These vegan black bean tacos are made with walnut meat, black beans, and corn tortillas. Topped with shredded cabbage, a simple pico de gallo, 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

Units Scale
  • 2 cups of Walnut Meat (a half batch)
  • 1 ½ cups of cooked black beans (1-15 oz. can black beans, drained and rinsed)
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 8 corn tortillas
  • 1 cup shredded cabbage (purple or green)
  • 1 ½ cups diced fresh tomatoes (about 2 medium)
  • ⅓ cup chopped cilantro
  • ⅓ cup diced white onion
  • 1 Tbsp fresh lime juice (about ½ lime)
  • 1 cup Cashew Cream sauce

Optional additions / toppings

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

  • Sliced avocado

Instructions

If you already have the walnut "magic" meat prepared, this recipe takes 20 minutes to whip up. If you don't have the walnut "magic" meat on hand, start with this. You want a half batch (or two cups) of this vegan meat crumbles. Set aside.

Prepare the cashew cream and set aside.

Make the quick pico de gallo by adding diced tomatoes, onion, cilantro, and lime juice to a small mixing bowl. If using, add minced jalapeno with seeds removed. If you like more heat, keep some or all of the seeds. Salt to taste and set aside.

To prepare the taco meat, heat a skillet over medium heat and add 3 tablespoons of water. Add cooked black beans, walnut meat, ground cumin, chili powder, and smoked paprika. Stir well to incorporate. Cook uncovered for 3 to 4 minutes, or until water has evaporated off and the taco meat mixture is warmed through. Salt and pepper to taste. Set aside.

Build your tacos by adding black bean and walnut meat mixture to the bottom of the corn tortilla, then add shredded cabbage and pico de gallo. If using, add salsa, guacamole, or sliced avocado. Finish it off with a nice drizzle of cashew cream sauce. Enjoy!

Tips for leftovers and meal prep

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.

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 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.

Notes

EQUIPMENT / SUPPLIES*

  1. Knife
  2. Cutting board
  3. Measuring cup
  4. Measuring spoons
  5. Mixing bowl
  6. Skillet
  7. Small pot (for cashew cream sauce)
  8. Mini blender (for cashew cream sauce)
  9. Cooking spoon or spatula

*Additional equipment and supplies will be needed if you don't have walnut "magic" meat already prepared.

  • Prep Time: 55 minutes
  • Cook Time: 5 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Stovetop
  • Cuisine: Southwestern

Keywords: vegan tacos, healthy vegan tacos, black bean tacos, walnut meat, magic meat, gluten free, daniel fast recipes, daniel fast compliant, whole food plant based, taco tuesday, soy free, oil free, no oil, healthy vegan recipes

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Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Hi, we are Sersie and Gigi. We love to eat delicious whole plant foods that energize us to live out our purpose of helping you take control of your health.

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“We created Daniel’s Plate so you can eat your favorite foods without compromising your health. Life should be simple. Eat better, not less.”

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