Black Bean Vegan Tacos (Gluten-free, Nut-free)

WHY YOU’LL LOVE THIS RECIPE

These Black Bean Vegan Tacos With Lemon Garlic Aioli are gluten free, dairy free and vegan!

They are made without nuts.

These tacos are an easy weeknight meal!

Theyre healthy!

Theyre easy to make and barely any clean up.

INGREDIENTS & SUBSTITUTIONS

Corn tortillas

These Black Bean Vegan Tacos are made with corn tortillas because they are naturally gluten-free. I use soft corn tortillas but you can also use hard corn shells. You can also sub cauliflower tortillas or any other type of gluten-free tortillas! If you are not gluten-free you can use flour tortillas.

If using corn tortillas they must be warmed before serving. Corn tortillas straight out of the package are not good. They are hard and dry and difficult to work with. Make sure you warm them in an oven or on the burner for a few minutes so they are easier to work with!

You can make these healthier or grain-free by making them in lettuce wraps. You can use any lettuce or leafy green carrier you want, i.e. romaine, bib, or butter lettuce, endives or green leaf lettuce. This forms a carrier for the wraps that is grain free! Green leafy vegetables provide vitamins, minerals and fiber and are also low in calories.

Veggies

For the filling of these tacos I used roasted red peppers, fresh spinach, corn and tomatoes but you can use any veggies you want. You can use roasted vegetables or fresh. Play around with them! Use whatever veggies you like; you can use roasted butternut squash, yellow squash, brussel sprouts. Feel free to change it up and make these your own!

You can also add mushrooms or lentils for extra vegetables. You can use any color peppers you want here. I use bell peppers and a variety of colors; green, red, orange and yellow. You can also use any spicy peppers to give this recipe more of a kick.

Beans

I used black beans for these Black Bean Vegan Tacos but you can really use any bean you prefer. You can use pinto beans, white beans or even chickpeas. Feel free to change it up and make these your own!

Cheese

The cheese for this Black Bean Vegan Tacos recipe can be vegan, dairy free, or even full fat cheese. I prefer to use feta cheese but you can also add cheddar or mozzarella or spicy cheese as well.

Greens

The greens in these Black Bean Vegan Tacos are served fresh and at room temperature. They are not sauteed or cooked. You can use any spinch, arugula or even lettuce. I chop them up smaller so they are easier to stuff inside the taco.

TASTE & TEXTURE

These Black Bean Vegan Tacos are full of fresh healthy flavor. They pack a lot of greens and garlic taste.

If using corn tortillas they must be warmed before serving. Corn tortillas straight out of the package are not good. They are hard and dry and difficult to work with. Make sure you warm them in an oven or on the burner for a few minutes so they are easier to work with!

These vegetables should be fully cooked and soft. 

Looking for some more taco ideas? Check these tacos out:

https://kaylacappiello.com/buffalo-chicken-air-fryer-tacos/

https://kaylacappiello.com/vegan-mexican-stuffed-sweet-potatoes-gluten-free-dairy-free-vegan-vegetarian/

HOW TO MAKE

DIRECTIONS

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 fying pan, add the diced red peppers and corn and roast until browned, soft and fully cooked. Season with salt and pepper to your preference.

STEP 3

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

Step 4

Remove the corn tortillas. Add Aioli.

Step 5

Top each taco with fresh spinach, roasted red peppers, roasted corn, 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. Feel free to fully cook the peppers and onions already of time and store in the fridge for up to 3 days in an air tight containter.

To save time, prepare the aioli ahead of time as well to cut down on the time it take to put together in the evening. You can store in the fridge for up to 3 days in an air tight containter.

HOW TO SERVE & STORE

To save time, prepare the raw vegetables ahead of time and store in the fridge for up to 3 days in an air tight containter.

You can also fully cook the peppers and onions already of time and store in the fridge for up to 3 days in an air tight containter.

Feel free to prepare the aioli ahead of time and store in the fridge for up to 3 days in an air tight containter.