Crispy Vegan Bean Tacos

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These Crispy Vegan Bean Tacos are packed with flavorful spices and creamy black beans, all wrapped in gluten free tortillas. Top them off with a zesty Avocado Cilantro Sauce and you've got yourself the perfect dinner!

Are you craving a satisfying, mouthwatering taco experience without the restaurant price? Look no further than these Crispy Vegan Bean Tacos, an absolute game-changer that won’t break the bank.

Who doesn’t love a budget friendly dinner?! Did you know tacos are one of the most affordable meals in Mexico?! Facts; taco stands are all around the country and are often one of most convenient meals to have anytime of the day. However, have you ever noticed when you go out for tacos here in North America the cost adds up quickly? Dining out doesn’t have to drain your bank account – especially when the meal is more fun to make at home!

These tacos fit the bill, coming in at $2 per serving or as low as $0.65 per taco. This is what you should be paying for your tacos! That’s right, indulge in these guilt-free without compromising your budget or having to pay extra for guac!!

vegan plant based taco dorados, crispy vegan bean taco fried with a bowl of cilantro lime avocado dip

Flavors that will have you inviting your friends over: crafted with pantry staples and a handful of spices, these tacos deliver. The black beans, drenched in an enticing blend of seasonings, are baked to crispy perfection.

Tacos without a dipping sidekick?

Not here! This irresistible Avocado Cilantro Sauce is the perfect fit for these Crispy Vegan Bean Tacos. It’s a tangy, creamy, and fresh companion that takes these tacos to a whole new level. It’s the ultimate dunk-worthy delight that you won’t be able to resist. So hold onto your aprons hunnie; it’s time to make some tacos!

What you will need for my Crispy Vegan Bean Tacos:

  • almond flour or corn tortillas
  • red onion
  • garlic
  • tomato paste
  • sriracha (optional)
  • coconut aminos, soy sauce, or tamari
  • chipotle chili powder
  • paprika
  • cumin
  • cayenne
  • nutritional yeast
  • black beans


Avocado Cilantro Sauce

  • avocado
  • limes
  • jalapeño
  • maple syrup
  • cilantro
vegan plant based taco dorados, crispy vegan bean taco fried with a bowl of cilantro lime avocado dip

Cooking up a delicious and budget-friendly meal has never been this satisfying or easy! These Crispy Vegan Bean Tacos with their zesty Avocado Cilantro Sauce are perfect for a quick weeknight meal, a taco Tuesday with some friends or a football Sunday with the team!

If you love tacos and want to try some other delicious vegan tacos you should click here, they are one of my favorite things to make and there are a million ways to do it!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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vegan plant based taco dorados, crispy vegan bean taco fried with a bowl of cilantro lime avocado dip

Crispy Vegan Bean Tacos

This SIMPLE plant-based dinner couldn’t be easier, tastier, or more affordable! Eating out can get expensive, so save money with this tasty taco recipe you can make right at home. They clock in at just $2 per serving, or $0.65 per taco!! HELLO budget-friendly meal! And in my opinion, they’re just as tasty as what you can get at a restaurant! Baked to crispy perfection and filled with creamy, flavorful beans. I bet you won’t be able to have just one, especially when you taste the deliciously vibrant, sweet and tangy avocado sauce that is perfect for dunking each bite.
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Mexican, vegan
Servings 12 tacos


  • skillet
  • Oven
  • baking sheets
  • Blender


Taco Ingredients

  • 12 6” almond flour or corn tortillas
  • 1 small red onion diced
  • 3 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 tbsp sriracha (optional)
  • 1 tbsp coconut aminos, soy sauce, or tamari
  • 1 tbsp chipotle chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp cayenne
  • 3 tbsp nutritional yeast
  • 1 can black beans rinsed and drained
  • salt and pepper to taste

Avocado Cilantro Sauce Ingredients

  • 1 ripe avocado
  • 2 limes juiced
  • 1 jalapeño seeds removed for less spice
  • 1 tbsp maple syrup
  • ½ cup cilantro
  • 1 garlic clove
  • ½ tsp salt
  • water as needed to thin


  • Preheat the oven to 400 degrees and line a large metal baking sheet with parchment paper. Warm a cast iron skillet over medium heat and add a splash of olive oil, vegetable broth or water for sautéing. Add the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the tomato paste, optional sriracha and coconut aminos and stir to combine. Add the spices and nutritional yeast, with a splash of water if needed to deglaze. Stir until spices are fragrant, about 30 seconds. Pour in beans. Use a potato masher to mash about 50% of the beans, and bring to a gentle simmer. Let thicken and season to taste with salt and pepper.
  • Spread a generous layer of the mixture on one half of each tortilla, folding in half and placing on the prepared baking sheet. Repeat with remaining tortillas. Optional to lightly spray with cooking oil, if desired, but you do not need it.
  • Bake for 20 minutes, flipping halfway through, until golden and crispy.
  • While tacos are baking, add all ingredients for sauce to a blender and puree until smooth. Season to taste and store in the fridge until ready to serve. Serve tacos hot with dipping sauce.
Keyword creamy avocado sauce, crispy tacos, dairy free, gluten free, plant based, vegan mexican, vegan tacos
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5 Responses

  1. 5 stars
    I’m realizing after a recipe like this that I’ve been under seasoning my dishes. Who knew black bean tacos could be such a flavor explosion?! As always it’s the dip that takes it ups notch to restaurant quality! Delish.

  2. 5 stars
    Love these tacos So easy for Friday night tacos! And delicious! The avocado cilantro sauce is perfect and I thinned some of it to put on the salad. Thank you Jackie

  3. These sound great. Will be trying this weekend. Because there is just my husband and myself, how should these be stored or can they be frozen?

    1. 5 stars
      Hi Valerie! SO excited to hear what you think 🙂 Please do report back! They could DEFINITELY be frozen! I made them for just my husband and myself as well, and we stored the leftovers in a sealable glass pyrex container, and enjoyed them throughout the week by reheating them on a cast iron skillet. You could also pop them in the oven or airfryer to reheat at 350, or if you were in a pinch, they would be fine heated up in a microwave!

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