Easy Vegan Black Bean Tacos Recipe (gluten free)

All my of my recipes are allergy friendly and gluten free! I am celiac, lactose intolerant and allergic to almonds. In the begining, it was so hard to find recipes that cater to more than one food allergy or restriction. After that, making sure every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies was so important to me!

Forget complicated recipes and greasy takeout. Today, we’re whipping up super easy vegan black bean tacos packed with flavor and ready in just 5 minutes with minimal ingredients and cleanup. Whether you’re a busy family, a meal prep master, or simply someone who loves healthy and delicious food, these easy black bean tacos are your new best friend.

We’ll break down why these tacos are a perfect way to enjoy meatless monday or taco tuesday: no cooking required, one-pan assembly, and easily prepped components for grab-and-go meals, just like my gluten free meal prep taco bowl! Plus, they’re naturally gluten-free, dairy-free, vegan, and low-fat, making them a crowd-pleaser your whole family will enjoy for your next taco night. 

WHY YOU’LL LOVE THIS RECIPE

• No cooking required: Skip the stovetop! Just chop fresh ingredients and assemble.
• 5-minute prep: Perfect for those busy weeknights when time is tight.
• Minimal ingredients: Only 7 items needed, readily available at any grocery store.
• No pots or pans: Heat tortillas quickly on the stovetop or in the microwave.
• Easy cleanup: Just chop, assemble, and enjoy! No messy pots or pans to scrub.
• Whip up tacos in a flash: Perfect for last-minute dinners when hunger strikes.
• Prep ahead of time: Chop veggies, cook black beans, and roast corn beforehand for grab-and-go assembly.
• Individual portions: Freeze assembled plant-based tacos (minus the avocado) for quick and easy lunches or dinners throughout the week.
• Gluten-free: Corn tortillas are naturally gluten-free, satisfying everyone at the table.
• Dairy-free: No cheese or dairy products needed, making these easy vegetarian black bean tacos perfect for lactose-intolerant friends and family.
• Vegan: Uses only plant-based ingredients, catering to vegan or plant-based diets.
• Low-fat: Black beans provide protein without the saturated fat found in meat.
• Flavor explosion: Juicy tomatoes, creamy avocado, and sweet corn perfectly balance the earthiness of black beans.
• Customize to your heart’s content: Add your favorite toppings like salsa, hot sauce, cilantro, or vegan cheese!
• Kid-approved: Simple ingredients and fun assembly keep even picky eaters happy.

INGREDIENTS & SUBSTITUTIONS

Corn tortillas: Warm, soft base for the vegan tacos. Flour tortillas work too if you are not gluten free. You can also use crispy taco shells. 

Black beans: Hearty protein base. You can use a cans of black beans. Pinto or kidney beans are good substitutes.

Spinach: Adds freshness and slight crunch. Chopped romaine lettuce works as well.

Avocado: Creamy texture and healthy fats. Mashed tofu can be used for a nut-free option.

Cherry tomatoes: Juicy sweetness and acidity. Diced cucumber or bell pepper are good alternatives.

Roasted corn: Sweetness and a bit of texture. Canned or frozen corn (thawed) is fine.

Red peppers: Color and mild crunch. Chopped onion or other bell peppers work too.

TASTE & TEXTURE

These vegan black bean tacos are fresh and light, with pops of juicy sweetness from the tomatoes and corn. Creamy avocado balances the earthiness of the black beans, while the spinach adds a subtle crunch. The warm tortillas hold everything together, offering a soft base for the contrasting textures. It’s a simple combination, but full of flavor and satisfying crunch.

HOW TO MAKE

STEP 1

Preheat the oven to 350 and add once heated, add the tortillas for 3 minutes so they are warm and easy to work with.

STEP 2

In a large skillet, add the diced red peppers and corn with 1 tbsp olive oil or olive oil cooking spray.  Cook on medium heat to medium high heat. Roast until soft and fully cooked. Season with salt and pepper to your preference. You can also cook in an air fryer on 390 for 2-3 minutes. If you want to make in the oven use a large rimmed baking sheet lined with parchment paper and bake on 400 until peppers and corn are fully roasted. 

STEP 3

In a small bowl mix together all the ingredients for the aioli. Set aside.

Step 4

Remove the warmed tortillas. Add Aioli.

Step 5

Top each vegan black bean tacos with fresh spinach, roasted red peppers, roasted corn, canned black beans, tomato and slices of avocado.

EXPERT TIPS & TRICKS

• Make sure when you are chopping these vegetables that the size is no larger than your fingernail or else they will be too big and bulky. You can prepare the raw vegetables ahead of time and store in the fridge for up to 3 days in an air tight containter. 
• For a smoky flavor, add a pinch of smoked paprika to the vegan black bean tacos.
• If you don’t have roasted corn, use canned or frozen corn (thawed and drained).
• Feel free to customize the toppings with your favorites, such as chopped red onion, cilantro, jalapeños, or vegan cheese.
• For a more filling taco, add a dollop of vegan sour cream or guacamole to the vegan black bean tacos.
• Feel free to make these your own by adding your favorite taco toppings like lime juice, extra red onions, sweet potatoes, fresh cilantro, white onion, pinto beans, plant-based protein, vegan cheddar cheese or refried beans!
• To make your own homemade taco seasoning or spice mixture by using chili powder, onion powder, garlic powder, pinch of salt, cayenne pepper, black pepper!
• Serve with a side of tortilla chips and your favorite salsa.

HOW TO SERVE & STORE

Serving: For best results, assemble the veggie tacos just before eating to ensure fresh, crispy tortillas. Set out all topping options in bowls for each person to customize their tacos.

Refrigeration: Leftover toppings and fillings from these vegan black bean tacos can be stored separately in airtight containers for 3-4 days. However, reassembling tacos with cooked tortillas might make them less crispy.

Freezing: To freeze individual portions, assemble vegan black bean tacos without the avocado and freeze them on a baking sheet until solid. Transfer to freezer bags for longer storage (up to 2 months).

Reheating: Thaw frozen vegan black bean tacos overnight in the refrigerator. Reheat in a preheated oven (350°F) for 10-15 minutes or until warmed through. You can also reheat individual components and assemble fresh tacos when ready.

Meal Prep: Cook the black beans and roast the corn in advance. Chop vegetables and store them in separate containers. Slice the avocado when ready to eat. This way, you have prepped components for quick and easy taco assembly throughout the week.